The Most Delightful Strawberry Coconut Soup Recipe!

Strawberry soup! Does that sound enticing or questionable to you? Be honest! For me, it was always a bit of a dilemma—when I think of soup, I picture savory, hot, and often noodle-filled bowls of goodness. But starting a meal with a fruit soup? That can be quite an enjoyable twist!

I don’t know if you noticed or participated, but I spontaneously decided to host a giveaway and asked everyone to share their favorite type of soup. I was somewhat surprised to see a few responses like, “strawberry soup!” Honestly, I don’t think I ever gave strawberry soup a proper chance before. I would spot it on the menu every time we went on our Dinogo cruise and just skip it… heading straight for the vegetarian Indian dinner, which is my absolute favorite! But after reading that some people consider strawberry soup their favorite… well, I figured it was time to give it a real shot.

So we did! One day, I brought up strawberry soup to Marlowe, and I think she felt just as puzzled yet curious as I did. We thought it would be a blast to come up with our own strawberry soup recipe. After a quick online search, I found several recipes, but surprisingly, they all included quite a bit of dairy (like whole milk and sour cream). I considered using something like hemp milk, but I couldn't shake the idea of how delicious the soup would be with creamy coconut milk. We added coconut yogurt for thickness and a splash of lime for freshness, and it turned out amazing! Alex suggested we top it with toasted coconut, and if you’ve never toasted coconut at home, you absolutely must try it! It takes just seconds! This was truly delicious! It reminds me of a guava ice cream recipe I shared a while back, but this is SO MUCH EASIER. Give it a go!

Ingredients you’ll need:

• 1 lb strawberries
• 1 cup coconut milk
• 1/2 cup plain, unsweetened coconut yogurt
• juice from half a lime (approximately 1 tablespoon)
• pinch of salt
• optional: 1-2 tablespoons coconut nectar

For topping:

• unsweetened coconut
• fresh mint leaves
• coconut nectar

Instructions:

• Begin by toasting your coconut flakes. It’s super simple: just heat a skillet, add the coconut, and stir it around to prevent burning while ensuring it browns evenly on all sides. This process takes only about a minute—no oil necessary!
• Remove the stems from your strawberries (though this step is entirely optional. Keeping the greens can be beneficial! I often do this for smoothies, but if you prefer a vibrant pink color in your soup, you may want to take the leaves off).
• Combine your strawberries, coconut milk, yogurt, lime juice, salt, and one tablespoon of coconut nectar (if using) in a blender. Blend until the mixture is rich and smooth.
• Pour the soup into a bowl and top it with mint leaves, toasted coconut, extra strawberry slices, and additional coconut nectar (if desired).
• And there you have it! Strawberry soup! Simply delicious!

Mmm, that drizzle is heavenly! The coconut nectar we used is sustainable and organic! You can also opt for honey or skip the sweetener entirely. But if you haven’t experienced coconut nectar yet, I highly recommend it; its sweet flavor is truly unique!

And let’s not forget the mint! I added extra mint to mine because I think it complements the soup beautifully!

Is it a delicious soup or just a fancy smoothie bowl? You get to decide! Regardless of what you call it, this bowl of strawberry goodness is amazing! Give it a try! Also, everyone, if you’re curious (and you should be, haha), I recently made a super tasty vegan callaloo dish and a pineapple cocktail inspired by our last Dinogo trip. Check them out and try them, but maybe not all at once, haha! Although the callaloo dish might pair wonderfully with the pineapple cocktail! It's quite chilly as I type this—I'm really missing those island vibes!