Monkeylada

http://www.eatingwell.com/recipes/monkeylada.html

From EatingWell:  July/August 2009

If you like piña coladas, try this lower-calorie version using ripe bananas blended with fresh pineapple and coconut milk. Serve it in festive tropical-drink glasses.

4 servings | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 2 very ripe bananas
• 1 cup diced fresh pineapple, plus 4 wedges for garnish
• 1 cup pineapple juice
• 1/2 cup “lite” coconut milk, (see Tip)
• 3 cups ice cubes
• 6 ounces (3/4 cup) light rum

Preparation

1. Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender. Stir in rum. Divide among 4 glasses. Garnish with pineapple wedges.

Nutrition

Per serving : 228 Calories; 2 g Fat; 2 g Sat; 0 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 2 g Protein; 2 g Fiber; 12 mg Sodium; 339 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 fruit, 1/2 fat

Tips & Notes

• Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.