Chilled Banana and Coconut Soup

Cooking Recipes Catalogue

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

INGREDIENTS (for 5 servings):


  • 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.