Fruity Summer Cold Pineapple Soup
This Fruity Summer Cold Pineapple Soup is a vibrant, no-cook Summer Dessert that brings tropical bliss to any table. I love how its simple ingredients create a refreshing, flavorful treat that’s perfect for hot days or festive gatherings.
Ingredients
- 1 ripe pineapple peeled, cored, and chopped
- 1 cup coconut milk full-fat for creaminess
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon honey or maple syrup optional, adjust to taste
- 1 teaspoon fresh lime juice
- 1/2 teaspoon grated fresh ginger
- A pinch of salt
- Fresh mint leaves for garnish
- Pineapple or mango chunks for topping optional
Instructions
- In a blender, combine the chopped pineapple, coconut milk, orange juice, honey (if using), lime juice, grated ginger, and a pinch of salt.
- Blend until completely smooth and creamy.
- Taste and adjust sweetness or acidity by adding more honey or lime juice if desired.
- Chill the soup in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with fresh mint leaves and optional pineapple or mango chunks for texture.
- Enjoy immediately for the freshest tropical flavor.
Notes
- This soup requires no cooking, just blending and chilling.
- For a vegan version, substitute honey with maple syrup.
- Can add a splash of rum or pineapple juice for an adult twist.
- Optional variations include mango juice, diced cucumber, avocado chunks, or a pinch of cayenne pepper for heat.
- Store leftovers in an airtight container in the fridge up to 2 days; do not freeze or reheat.