Make this strawberry coconut soup the day before a party and chill until you’re ready to serve. Just add mint slivers at the last minute.
As the weather heats up, we all look to simplify our cooking lives. Recipes that can be made quickly with only a few ingredients become stars. Bonus points if no actual cooking is required. And fruit soups like this Strawberry Coconut Soup is just the ticket.
I’ve made strawberry coconut soup for years, and always with the best strawberries I can find. For a party, I can make it the day before and keep it in the refrigerator until minutes before serving in small bowls as an appetizer soup.
Strawberry Coconut Soup Tips
- If the strawberries aren’t completely ripe, you may need a little extra agave.
- Hull the strawberries by using a small sharp knife to cut around the stem.
- If you use full fat coconut milk, you can reduce the amount of coconut milk by half. But (obviously) you won’t end up with as much soup unless you double everything else.
- Don’t ignore the mint slivers. It elevates the strawberry coconut soup from good to something truly special. You don’t need much, just a few slivers for a small cup of soup.
- Once the strawberries are pureed, the seed must be strained out. Don’t be tempted to ignore this step. If you don’t have a chinoise, use a fine mesh strainer. And even if you DO have a chinoise, this fine mesh strainer is much easier to clean and / or load into the dishwasher. Just sayin’. If you don’t strain out those little seeds, this soup will be gritty instead of silky.
- When straining out the seeds, use a rubber spatula or the back of a large spoon to push the puree through the fine mesh of the strainer.
- This soup is best chilled before serving. For parties, I make it the morning of the party, pour it into a pitcher, cover it with plastic, and chill until the party. I pour it into small bowls or a shooter glass before serving as a little appetizer.
Strawberry Coconut Soup with Mint
- 24 ounces hulled strawberries
- 2 Tbsp + 1 tsp agave or coconut nectar
- 3/4 cup + 2 Tbsp low-fat coconut milk
- 1 1/2 tsp lime juice
- 1/2 tsp kosher salt
- Slivered mint for serving
- Place the strawberries in a food processor or blender, and process until completely smooth. Strain through a chinoise or fine mesh strainer into a bowl.
- Stir in the nectar, coconut milk, lime juice, and salt.
- Chill until ready to serve.
- Serve topped with slivers of fresh mint.
Other chilled soups perfect for summer: