Image courtesy:

Image courtesy:


  • 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.