A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.
INGREDIENTS (for 5 servings):
- 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
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.
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.