Monkeylada

2 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

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  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.
  • 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.

Nutrition information

  • Serving size: 1 cocktail
  • Per serving: 228 calories; 2 g fat(2 g sat); 2 g fiber; 28 g carbohydrates; 2 g protein; 30 mcg folate; 0 mg cholesterol; 18 g sugars; 65 IU vitamin A; 31 mg vitamin C; 18 mg calcium; 1 mg iron; 12 mg sodium; 339 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fruit, 1/2 fat

Reviews 2

December 10, 2011
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By: EatingWell User
Delicious! My roommates and I made these last night using Malibu Original Coconut Rum and they were so delicious! Very easy to make. We'll definitely be making these again in the future!
July 05, 2010
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By: DisplayName
We loved this recipe, but thought it needed a bit more coconut milk and slightly less banana. Just for fun, we added a few strawberries for color. Delicious!