Banana and Coconut Soup

Banana and Coconut Soup

2 pounds bananas, peeled and diced
1 lemon, juiced
1/2 cup pineapple juice
1 cup of plain yogurt
1 cup of vanilla ice cream
1/4 cup dark rum
2 cups canned coconut milk
1/2 cup sliced almonds, toasted

In a bowl, mix the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum, and coconut milk. Transfer to a blender, blending until smooth and then refrigerate until chilled. Divide evenly into serving bowls. When soup is ready to serve, sprinkle almonds on top.