Chilled Coconut and Fruit Soup with Tarragon and Honey


This fruit soup is the perfect thing to refresh you on a hot day.  Make it in the morning, and serve it when you start to sweat.  It could be a snack or an appetizer!

It is also a wonderful dish to bring to a picnic; in fact, that is what I am doing with my batch!  Whether you make it for a dinner party, for a casual lunch, for a picnic, or even just for family, this soup will be a universal favorite!

P.S. You can even serve it for dessert!


  • 1/4 of a cantaloupe, in 1/2 inch cubes
  • 1 13.66oz can of organic lite coconut milk (For lite coconut milk, I use this brand.  Note: If you don’t mind the extra coconut flavor, and want the added health benefit of full fat coconut milk, use this!)
  • 1 1/2 cups frozen or fresh organic blueberries
  • juice of one meyer lemon
  • 2 tbsp. minced fresh tarragon
  • 1 tbsp. honey
  • 1/2 tsp. real vanilla extract
  • stevia to taste


  1. Puree the coconut milk with half of the melon, 1/4 cup of the berries, the honey, lemon juice, and spices.
  2. Pour the puree into a bowl and stir in the rest of the melon chunks and berries.
  3. Chill and serve! Use fresh tarragon leaves as a garnish, if desired.

4 thoughts on “Chilled Coconut and Fruit Soup with Tarragon and Honey

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