Summer Pineapple Soup
By: Sarah Donnell
Published: Thursday, December 10, 2009 - 11:20pm

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

About


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