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Epicurious

Strawberry Colada Soup

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

  1. 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.

  2. 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

Vegan Soups and Hearty Stews for All Seasons
TagsCold SoupSoupSoup/StewFruit DessertDessertStrawberryBerryFruitCoconut MilkCinnamonHerbs & SpicesStarterBrunchDinnerDairy FreeGluten FreeNut FreeVegetarianVeganRawQuickEasyNo-CookCookbooks
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