Maxfacts

Avocado – coconut soup with pineapple puree

You may want to make a little more pineapple puree than needed for this recipe: a good staple that freezes well.

Ingredients

• 100 g fresh pineapple pieces
• 1 tbsp butter
• 1 tbsp caster sugar
• ½ ripe avocado, peeled and chopped
• 1 large Medjool date, chopped
• 1 unwaxed lime, zest finely grated
• spritz of lime juice
• handful fresh mint leaves, shredded
• 200 ml coconut milk
• 200 ml coconut water

Method

1. In a small frying pan, melt butter, add sugar, heat carefully until mixture starts to caramelise. Add pineapple pieces, cook for a couple of minutes while stirring. Remove from heat, blend to a smooth puree, pass through a fine-meshed sieve, set aside.
2. In a bowl, mix avocado, lime juice and zest, date, mint leaves, coconut milk and coconut water. Blend to a smooth liquid, pass through a fine-meshed sieve. Serve chilled, topped with a generous dollop of pineapple puree.