This is one of those dishes that deserve a second look. It’s not often that you hear of a chilled soup. Hot, wintery soups, yes! But this Chilled Strawberry Coconut Soup is a summer soup. And when you live in Florida, that cool, light refreshing decadence means something.
I’ve never seen it on a menu in the states, which is a shame! The first time I had it was on a Carnival Cruise trip to the Bahamas. Which seems to be where most people come across it. However, it’s also featured on Disney’s 1900 Park Fare, located in the Grand Floridian Resort.
I love chilled soups! They have an air of elegance and are light, sweet, as well as complex without requiring much to make them special. In their simplicity, these soups bring the flavors forward to mark the start or end of a meal.
The occasion makes all the difference.
Why is this one special
Traditional strawberry soup has loads of cream to give it that velvety texture and color. It also makes them heavy, and if you have a dairy intolerance, this wont work. I love updating this recipe with coconut cream instead of milk, and adding fresh coconut flakes for added texture. The coconut comes as a very mild background flavor, but pair that with the flakes, and it’s wonderful!
You can serve this soup as a dessert, or a refreshing appetizer at a party. It really lends itself to either scenario.
But whatever you do, make this soup for friends and family. It’s a surefire way to impress them.
This Chilled Strawberry Coconut Soup Recipe is a healthy, velvety way to celebrate summer! It’s a light and elegant dessert that uses coconut cream for a wonderful fusion of flavors.
24 oz strawberries
6 oz greek yogurt
3 Tbsp honey
3 Tbsp Sugar
1.5 cups coconut cream
Coconut flakes to taste
Blend together and chill at least 2 hours to let the flavors marry.
Add as many fresh strawberries and coconut flakes as you want!
If you don’t have fresh strawberries, frozen is ok for the soup. Just add a little bit more honey or sugar as frozen strawberries tend to be not as sweet.
- Category: Soups
- Method: Blending
- Cuisine: American
Keywords: Strawberry soup, Strawberry coconut soup
A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.