Cantaloupe and Coconut Milk Dessert Soup

Cantaloupe and Coconut Milk Dessert Soup

A mildly sweet and refreshing recipe for cold Cantaloupe and Coconut Milk Soup. It’s sweetened with honey and warmly spiced with cinnamon, ginger and basil. It can be eaten as an appetizer or for dessert. And there are so many elegant, pretty ways you can serve it: in a bowl, a shot glass, as a shooter or in a parfait or wine/martini glass.

If you had told me a few years ago that I’d not only be eating but loving fruit soup I would of vehemently denied it. Fruit soup sounds wrong. I never understood it’s appeal. Until now. I’m a convert. I adore it!

I can’t think of a more ideal treat for a hot, summer day. Nothing tastes better than seasonal fruit packed with natural sweetness and thirst-quenching properties. Put your cantaloupes to good use and make this cool, silky, cinnamon-spiced and delectable soup!

Cantaloupe and Coconut Milk Dessert Soup

Cantaloupe and Coconut Milk Dessert Soup
(inspired by

3 cups Cantaloupe, diced
1 + 1/2 cup Coconut Milk
2 tablespoons Honey
1 Lime, juiced*
2 – 3 Fresh Basil leaves,chopped
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
Pinch of salt
Whip Cream, for serving

In a blender puree everything except the whip cream. Taste and adjust if needed by adding more honey, cantaloupe or coconut milk. Chill well. Serve with whip cream.

Print Recipe

To find the best cantaloupe use your nose! It should smell like cantaloupe and the stem end should have a little give to it when pressed on. You can put them in a paper bag to ripen further.

Cantaloupe and Coconut Milk Dessert Soup

I’m linking this to Two for Tuesdays: Celebrate Real Food over at Heather the Girlichef’s site.

I’m also sending this to Deb of Kahakai Kitchen for Souper (Soup, Salad & Sammie) Sundays round-up.


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