This lovely soup is both non-dairy and vegan
Serves 8 (4 6oz servings)
1 large pineapple
1 13.5 ounce can of coconut milk (not lite)
Blueberries and raspberries to top
Mint sprig (optional)
Peel, core and cut pineapple fruit into chunks.
Place cut pineapple in food processor.
Shake coconut milk can well (can do this to the beat of any favorite song) and empty into food processor.
Blend until all the pineapple is liquefied.
Pour into container and store overnight.
In the morning, pour servings into fruit bowls and float a few berries on top. Add mint sprig if you wish.
Chambered Nautilus Bed and Breakfast Inn
The Seattle Broad