This super-quick no-cook soup is delicious enough to serve as a dessert.
Recipe information
Yield
6 servings
Ingredients
1 1/2 cups organic strawberry juice
One 13.5-ounce can light coconut milk
1 quart ripe strawberries, hulled and cut into approximately 1/2-inch chunks
2 to 3 tablespoons natural granulated sugar or agave nectar, or to taste
1/4 teaspoon cinnamon
Fresh mint leaves for garnish, optional
Preparation
Step 1
Combine the strawberry juice and coconut milk in a serving container and whisk together.
Step 2
Crush a scant cup of the strawberries, then stir into the juice–coconut milk mixture, followed by the cut strawberries.
Step 3
Sweeten as desired, then whisk in the cinnamon. Refrigerate for an hour or so before serving. If desired, garnish each serving with a few mint leaves.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 113
Step 6
Total fat: 4g
Step 7
Protein: 1g
Step 8
Fiber: 3g
Step 9
Carbohydrate: 21g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 8mg
