Serves 5

2 pounds of ripe bananas peeled and chopped
juice of 1 lemon
1/2 cup pineapple juice
1 cup plain yogert
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.

__________________
Your Cruise Princess,
~ Heather ~