Pineapple Soup with Mint
2 fresh pineapples
1 13.5 oz. can, coconut milk
1-2 Tbsp. Fresh mint leaves, finely chopped
Trim the leaves and skin from the pineapple.
Cut the flesh away from the core and cut the slices into large chucks to fit in a food processor or blender.
Puree the pineapple in the blender (in batches)
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.
Stir in the coconut milk a little at a time until you get the balance of flavors you like.
Stir in the fresh mint
Refrigerate over night
Serve cold as an appetizer or snack.