Strawberry Colada Soup
- 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
- Combine the strawberry juice and coconut milk in a serving container and whisk together.
- Crush a scant cup of the strawberries, then stir into the juicecoconut milk mixture, followed by the cut strawberries.
- 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.
- Per serving:
- Calories: 113
- Total fat: 4g
- Protein: 1g
- Fiber: 3g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 8mg
strawberry juice, light coconut milk, strawberries, natural granulated sugar, cinnamon, mint
Taken from www.epicurious.com/recipes/food/views/strawberry-colada-soup-378988 (may not work)