Author Notes
This sweet, tropical fruit soup is refreshing on a hot summer day. A fun treat to serve at a summer cookout, this fresh soup also makes for a tasty dessert! —Primal Palate
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Ingredients
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1
Mango, chopped
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1
Pineapple, chopped
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1/2
Coconut, (meat only) chopped
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1/2
Cucumber, peeled, seeded, and chopped
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1/4
lime, for garnish
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1 tablespoon
shredded coconut, for garnish
Directions
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Peel and chop pineapple, mango, and cucumber.
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Reserve 1/2 cup of diced pineapple to add after blending.
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Tap open coconut using blunt edge of a chef's knife, separate meat from shell.
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Using a vegetable peeler, remove the thin inner skin.
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Chop coconut meat into chunks.
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In a high-speed blender or food processor, blend coconut chunks on high until finely shredded.
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Add mango, pineapple, and cucumber, and puree.
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Squeeze in lime juice, and continue to process until smooth
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Stir in the diced pineapple.
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Garnish with lime wedges and shredded coconut, and serve
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