3 pounds ripe bananas
1 1/4 cup freshly squeezed orange juice
1 1/4 cup freshly squeezed lime juice
1/4 cup canned coconut milk
1/4 cup heavy whipping cream
1 1/4 cup plain yogurt
1 shot banana liqueur

24 orange segments
Fresh basil leaves

In a food processor blend bananas with juices, coconut milk, cream, and yogurt. If the mixture is too thick, add more orange juice as needed.

Add banana liqueur and blend thoroughly.

Serve in chilled soup bowls.

Garnish with orange segments and basil.

Serves 6.


Segmenting an orange is simply removing the flesh of the fruit from the skin and pith. With a sharp knife, completely remove the skin and as much of the white pith as possible. Look for the white ribs separating each segment and run the blade of the knife between the rib and the segment. Repeat on both sides of the rib and the segment will fall free.

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook


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