COCONUT BANANA COLADA

Food Network Magazine August/September 2009 Recipe of Bobby Flay's

COCONUT BANANA COLADA

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    ripe bananas, peeled, quartered and frozen

  • 1

    cup canned crushed pineapple in juice

  • 3

    ounces coconut rum or dark rum

  • 1

    cup canned cream of coconut (available in the international aisle)

  • 1

    lime, halved

  • ¼

    cup shredded coconut, toasted, for garnish (optional)

Directions

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.


Nutrition

Facebook Conversations