Chilled Coconut and Pineapple Soup with Lime and Mint
A silky chilled soup combining coconut milk and pineapple with bright lime and fresh mint, perfect for a tropical appetizer or light dessert. This caribbean-inspired soups ready in about 10 minutes pairs canned coconut milk (full fat), fresh pineapple chunks, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup canned coconut milk (full fat)
- 1 cup fresh pineapple chunks
- 2 tbsp honey
- 2 tbsp fresh lime juice
- 10 leaves fresh mint leaves
- 1/2 cup cold water
- 1/4 tsp salt
- 2 tbsp for garnish crushed toasted macadamia nuts
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 1 cup canned full-fat coconut milk, 1 cup fresh pineapple chunks, 2 tbsp honey, 2 tbsp fresh lime juice, 10 fresh mint leaves, 1/2 cup cold water, and 1/4 tsp salt. Blend on high for 60 seconds until smooth and creamy.
- Step 2: Pour the soup into a bowl or container and refrigerate for at least 1 hour until well chilled and flavors meld.
- Step 3: Before serving, stir gently and ladle into small bowls. Garnish each serving with 2 tbsp crushed toasted macadamia nuts and a mint leaf for a refreshing tropical finish.
Frequently asked questions
How long does Chilled Coconut and Pineapple Soup with Lime and Mint take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Coconut and Pineapple Soup with Lime and Mint?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh pineapple chunks from drying out.
Can I substitute ingredients in Chilled Coconut and Pineapple Soup with Lime and Mint?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Coconut and Pineapple Soup with Lime and Mint for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chilled Coconut and Pineapple Soup with Lime and Mint?
Caribbean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
