Cold Coconut Soup with Orange Fillets

Peel the oranges, separate into fillets or wedges and remove the white membranes. Blend the coconut pulp well with the lactose, lemon juice and zest, coconut liqueur, peppermint and ice cubes until there are no more ice pieces. Whisk again before serving. Place the orange fillets in deep plates. Top with the foamed coconut soup and garnish with mint.

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