Recipe Image

Monkeylada

  • 10 m
  • 10 m
EatingWell Test Kitchen
“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

    • 2 very ripe bananas
    • 1 cup diced fresh pineapple, plus 4 wedges for garnish
    • 1 cup pineapple juice
    • ½ cup “lite” coconut milk, (see Tip)
    • 3 cups ice cubes
    • 6 ounces ( ¾ cup) light rum

Directions

  • 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.
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