This lower-calorie, nonalcoholic version of pina colada uses ripe bananas blended with fresh pineapple and coconut milk. Serve it in festive tropical-drink glasses. Source: EatingWell Magazine, July/August 2009

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender. 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 Facts

130 calories; 2.3 g total fat; 1.6 g saturated fat; 12 mg sodium. 338 mg potassium; 27.9 g carbohydrates; 2.2 g fiber; 18 g sugar; 1.6 g protein; 65 IU vitamin a iu; 31 mg vitamin c; 30 mcg folate; 18 mg calcium; 29 mg magnesium;

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Rating: 5 stars
I served this at a dinner party last night along with fajitas and homemade pico de gallo. They were a huge hit and a few of my guests asked for the recipe! Read More