Food Network Magazine August/September 2009 Recipe of Bobby Flay'smore
ripe bananas, peeled, quartered and frozen
cup canned crushed pineapple in juice
ounces coconut rum or dark rum
cup canned cream of coconut (available in the international aisle)
cup shredded coconut, toasted, for garnish (optional)
Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut.