Summer Pineapple Soup

About

1/2 teaspoon of lemon zest can be substituted for the lemongrass as needed.
Adapted from Paula Deen Magazine, summer 2009 issue

Yield:

4 cups

Added:

December 10, 2009

Creator:

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Ingredients

4 cups frozen pineapple, chopped
1 can unsweetened light coconut milk (13.5 ounces)
1/2 teaspoon lemon zest
2 tablespoons grated lemongrass
macadamia nuts, chopped
toasted coconut

Preparation

1
Combine frozen pineapple, coconut milk, lemon zest, lemon juice, and lemongrass in a blender and process until smooth
2
Garnish with macadamia nuts and coconut
3
Serve immediately

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