posted by Mimi Hiller 03-01-102 3:08 PM
Chilled Banana and Coconut Soup
RCCL
Yield: 5 servings
Both bananas and coconuts are grown in warm, humid tropics. Bananas, unlike most fruits, are about the only fruit that develops better flavor when ripened off the bush. With hundreds of species available today, the yellow Cavendish is America’s favorite. When choosing them, pick ones that are plump, evenly colored with brown tiny specks and are clear of any blemishes. Once a banana has been opened and exposed to air, brush with lemon juice to avoid discoloration.
Coconuts peak season runs between October through December. When choosing a coconut, pick one that is heavy for its size and sounds full of liquid when shaken. Avoid ones with damp “eyes”. Whole-unopened coconuts can be stored for up to 6 months, depending on the degree of ripeness.
2 pounds ripe bananas, peeled and diced
Juice of 1 lemon
1/2 cup pineapple juice
1 cup plain yogurt
2 cups canned coconut milk
1 cup vanilla ice cream
1/4 cup dark rum or Triple Sec
1/4 cup sliced almonds
In a large nonreactive bowl, combine all the ingredients except the almonds. Ladle the mixture in batches into a blender and puree until smooth. Transfer the soup to a nonreactive bowl. Cover and refrigerate until cold.
Meanwhile, toast the almonds: In a dry skillet over high heat, toss or stir the almonds, taking care not to scorch them, until lightly browned. To serve, divide the cold soup among chilled soup bowls and garnish with the almonds.
Note: By adding Triple sec to this recipe, it will add a hint of orange flavor to this already refreshing soup. Of course this recipe can be made without alcohol as well.