Chilled Banana and Coconut Soup

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"A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart."
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1 h 10 m servings 497 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. 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.
  2. 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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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 w...

i went on my first cruise and had cold banana soup. i fell in love with it and when i found this recipe, it was close and yummy as is. I used imitation rum since i was serving it to the kids a...

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