Pineapple Soup with Mint

pineapple soup

The inspiration for this soup came from Carol, who was served this at a retreat for an organization she’s involved with. She didn’t find out much about the dish, except that had a coconut milk base and, of course, pineapple and herbs. “It’s delicious, cool and refreshing,” was her comment. “We should try it.”

My first thought was that I had to use fresh pineapple and that only a hint of mint was needed. That turned out to be right on the mark, though I think may try some basil one of these days. Soon.

This soup only requires a few ingredients and it is quick and easy. Prep is simple, if a bit of a pain. (I hate straining things.)

Despite what you’re thinking, pineapple soup really is cool, refreshing and delicious. Within a week, we made it twice.

Pineapple Soup with Mint

Pineapple Soup with Mint


2 fresh pineapples

1 13.5 oz. can, coconut milk

1-2 Tbsp. Fresh mint leaves, finely chopped


  1. Trim the leaves and skin from the pineapple.
  2. Cut the flesh away from the core and cut the slices into large chucks to fit in a food processor or blender.
  3. Puree the pineapple in the blender (in batches)
  4. Strain the puree into a large bowl to get rid of the small brown bits that inevitably find their way into the puree. A food mill is great for this.
  5. Stir in the coconut milk a little at a time until you get the balance of flavors you like.
  6. Stir in the fresh mint
  7. Refrigerate over night
  8. Serve cold as an appetizer or snack.

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