Place all ingredients except coconut milk in a sauce pan. Bring to a boil, then reduce heat to medium-low. Simmer until cherries are soft and raspberries disintegrate, about 8 minutes.

Remove lemon chunks as well as any lemon seeds you may have missed before.

Pour into a food processor or high speed blender and puree.

Place a strainer over the sauce pan. Return the berry mixture back to the sauce pan through the strainer, to capture raspberry seeds. Allow to drip for about 10-15 minutes. Use a wooden or rubber spatula to press the mixture through and scrape it off the bottom side of the strainer.

After as much of the berry mixture has been returned to the pot as possible, stir in coconut milk evenly and serve as small soup servings. You can also chill this to serve as a cold summer soup, or drizzle over fruit, desserts, waffles, pancakes or yogurt.