COCONUT BANANA COLADA

By bjnelson55

Food Network Magazine August/September 2009

Recipe of Bobby Flay's

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
• 1/4 cup shredded coconut, toasted, for garnish (optional)

Preparation

Step 1

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.