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Banana Coconut Soup

July 6, 2011

A refreshing soup as a starter, dessert or for breakfast and brunch.  Never waste a banana again (I know I never will).  This beautiful soup started out as a Rum based dessert but has many other lives in my home now.  And if I have any leftovers I do pour it on my cereal, yes I do.

Banana Coconut Soup

Ingredients

  • 1 lb. Bananas (approx. 2) (peeled and sliced)
  • 1 Lemon (juiced)
  • 1/4 C. Pineapple Juice
  • 1/2 C. Plain Yogurt
  • 1 1/2 C. Coconut Milk
  • 1/4 C. Heavy Cream
  • 1/4 t. Ground Nutmeg
  • 1/2 t. Ground Cinnamon
  • Slices of banana/for garnish
  • Optional Garnishes; chopped walnuts (or other nuts), toasted coconut or granola
  • 4 T. Rum (optional) *

*  For a dessert

Preparation

  1. Put all ingredients in a blender except the optional Rum and garnishes and blend until smooth
  2. Add additional nutmeg and/or cinnamon to taste
  3. Put in covered bowl and chill for at least 3 hours
  4. Serve in chilled bowls
  5. Add 1 T. Rum in each bowl
  6. Serve garnishes of nuts, coconut, granola or all three (as shown above)

Serve a small platter of options (chopped walnuts on the left; granola in front left; toasted coconut in the back).  And of course a few Maraschino Cherries in the center!

(Serves 4-6)

Recipe adapted from www.allrecipes.com

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2 Comments leave one →
  1. July 7, 2011 07:18

    I love how versatile it is.

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