Chilled Banana and Coconut Soup

SUBMITTED BY: GOODHOOD

"A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart."

PREP TIME	10 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 5 servings

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INGREDIENTS

2 pounds bananas, peeled and diced
1 lemon, juiced
1/2 cup pineapple juice
1 cup plain yogurt
1 cup vanilla ice cream
1/4 cup dark rum
2 cups canned coconut milk
1/4 cup sliced almonds, toasted

READ REVIEWS (1)

DIRECTIONS

In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.

Note

To toast almonds, heat a dry skillet over medium heat. Sprinkle in the almonds in a thin layer, and cook stirring constantly until fragrant and golden.

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REVIEWS

Reviewed on Aug. 8, 2006 by Twila

I made this soup for a family gathering and got mixed reviews -"It's a drink, it's a smoothie". Once I tried it I agreed. Suggestions from the crew included using a liquer versus the rum. I would like to try it using Amaretto.

3 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 503

Total Fat: 26.3g
Cholesterol: 15mg
Sodium: 70mg
Total Carbs: 61.5g
Dietary Fiber: 6.9g
Protein: 8.5g

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