Serve this chilled soup for breakfast, dessert, or a cool snack.
PINEAPPLE COCONUT CREAM SOUP (Pantry Cooking II)
1-1/2 cups pineapple juice
1 can (14 ounces) high fat coconut milk
Shredded coconut
Whisk together pineapple juice and coconut milk. Chill. Garnish individual servings with shredded coconut. Serves 3. (315 calories/serving)
