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| Pina Colada Soup |
Cold soup makes a refreshing introduction to a summertime meal in the south.
Here is my recipe:
1 20-ounce can crushed pineapple, drained
1 8-ounce can Coconut Milk
3 tablespoons Fresh mint leaves, finely chopped
2 tablespoons Honey
1/2 Orange, zested & juiced
6 tablespoons shredded coconut
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
4 ounces light rum
Mint sprigs, for garnish
Here is how I did it:
1. Place all ingredients in the bowl of a food processor. Process continuously for 1 minute or until smooth.
2. Refrigerate covered for 4 hours or until thoroughly chilled.
3. To serve, pour soup into individual bowls. Garnish with a sprig of fresh mint.
Servings: 6
Preparation Time: 15 minutes
Inactive Time: 4 hours
Total Time: 4 hours and 15 minutes
Calories Per Serving: 157.99
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