No Cook Strawberry Coconut Soup
Prep time
Total time
Summer’s here and the heat is on - what better way to stay cool than with a bowl of light, tangy, and refreshing No Cook Strawberry Coconut Soup. Full of sweet berries and juicy citrus, this vitamin C-packed dish is bursting with flavor and will wow your taste buds. You can forget the hot oven – this cold soup can be made by throwing fresh ingredients into a blender, then pouring straight into a bowl. Enjoy as an invigorating appetizer, side dish, snack, or dessert.
Recipe type: Soup
Cuisine: American
Serves: 2
  • 1 pound of fresh strawberries (about 1 pint)
  • ½ cup plain, fat-free Greek yogurt
  • ½ cup coconut milk
  • ¼ cup of fresh-squeezed orange juice (juice from about half of a fresh orange)
  • 1 Tbsp fresh lemon juice (juice from about one small lemon)
  • ½ tsp vanilla extract
  • ⅛ tsp ground ginger
  • ⅛ tsp ground cinnamon
  • Optional garnish: sliced strawberries, coconut flakes, fresh mint leaves
  1. Prepare fresh ingredients by washing and de-stemming strawberries and squeezing fresh juice from the orange and lemon. Add strawberries, yogurt, coconut milk, orange and lemon juice, vanilla extract, cinnamon, and ginger to a blender and blend until you have a smooth and creamy consistency. Serve immediately or place in refrigerator to chill. Garnish with sliced fruit, coconut flakes, and mint.
Nutrition Information
Serving size: 1.5 cups Calories: 259.3 Fat: 15.1 Saturated fat: 12.7 Carbohydrates: 28.7 Sugar: 19.2 Sodium: 50.1 Fiber: 5.9 Protein: 6 Cholesterol: 1.9
Recipe by Sarah Koszyk at