If you'd like a smoother texture, whirl the cooked berries in a food

processor or blender before adding coconut milk.

3 cups blueberries, fresh or frozen
3/4 cup sugar
1/2 cup water
Grated zest of 1 lime
1/4 cup fresh lime juice
1 15-ounce can lite coconut milk
1/3 cup flaked coconut, lightly toasted

In a medium saucepan, combine blueberries, sugar, water, lime zest, and lime juice. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool. Transfer to a large bowl and chill. In a medium bowl, whisk coconut milk until smooth and light. Stir into chilled soup and serve garnished with toasted coconut. Makes 6 servings.

Source: Veggie Life Magazine