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
PREPARATION:
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.