Chilled Watermelon Soup
6 cups seedless watermelon
1 1/4 cup coconut milk
1/3 cup flaked coconut
1 teaspoon coconut extract
1 large lime juice and zest from the lime
3/4 cup frozen or fresh blueberries
2 tablespoons water
1 tablespoon sugar
1/2 teaspoon vanilla
dash mint leaves
Place watermelon in a food processor, process until smooth. Add milk, coconut, extract, lime juice and zest, and pulse until well blended. Pour into a large bowl, cover, and refrigerate until ready to serve. (Can chill overnight.)
In a food processor, combine blueberries (thawed, if frozen), water, sugar and vanilla. Process until smooth. Pour into a small pitcher and chill until ready to serve.
Pour chilled soup into 6 small serving bowls, drizzle with blueberry sauce, garnish with a sprig of mint.