Chilled Banana and Coconut Soup
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Ingredients1 h 10 m servings 497 cals
Original recipe yields 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.
- 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.
Per Serving: 497 calories; 26 g fat; 60.2 g carbohydrates; 8.6 g protein; 15 mg cholesterol; 70 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...