Honeydew Coconut Soup



  • 1 - quart 1 cup honeydew melon, cut in chunks
  • 2/3 - cup plain yogurt
  • 1/3 - cup Coco Lopez® Cream of Coconut
  • 4 - teaspoons melon-flavored liqueur dash salt


In blender or food processor, puree melon; strain. In large bowl, blend yogurt, cream of coconut, liqueur and salt. Add melon puree; mix well. Serve chilled. Refrigerate unused servings.

Tip: Garnish with fresh fruit slices, vegetables or mint.