- 2 cans (20 oz ea) crushed pineapple in its own juice (about 2 cups), with juice
- 1.5 cups (one can + a little milk as necessary) coconut milk
- 1/4 cup sweetener (I use the equivalent amount of granular Splenda)
- 3 tablespoons rum
In two batches, process everything in the food processor until it's rather smooth. I put about half the amount of everything into the processor for each batch and then stir both batches together in a big bowl so it all comes out uniform.
Serve well chilled (as in: chill overnight in refrigerator).
This amount makes four generous servings or six modest servings. It's a bit on the filling side, so judge accordingly. NB: The soup really, really tastes better if you chill it overnight in the refrigerator.
[Originally from The Fruit Cookbook, by Nicola Routhier.]
