"A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart."
Original recipe yield: 5 servings.
Prep Time:
10 Minutes
Ready In:
1 Hour 10 Minutes
Servings:
5
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
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.
