A cold and refreshing ending to a dinner. Can be served in small bowls or in shot glasses. For a variation on the topping, try the Crumble I posted last week as part of the Berry Crumble Yogurt recipe.

Serve as part of a menu together with
Starter: Smoked Salmon Salad with Lime
Main: Wild Rice with Chanterelles and Chorizo

Serves 4

The soup:
300 ml coconut milk
12 large strawberries
2 ripe bananas
15 large ice cubes

Topping:
Desiccated coconut
Grated dark chocolate
Blueberries and raspberries

1. Place all ingredients for the soup in a blender and process until smooth.
2. Spread the coconut on a baking parchment and roast in the oven (225C) for 6-8 minutes. To avoid burning, stir often.
3. Serve the soup in bowls (or shot glasses) with the topping.