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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2009


Recipe Summary

10 mins
Nutrition Profile:


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; protein 1.6g 3% DV; carbohydrates 27.9g 9% DV; exchange other carbs 2; dietary fiber 2.2g 9% DV; sugars 17.5g; fat 2.3g 4% DV; saturated fat 1.6g 8% DV; cholesterolmg; vitamin a iu 64.8IU 1% DV; vitamin c 31.1mg 52% DV; folate 30.5mcg 8% DV; calcium 18.4mg 2% DV; iron 0.5mg 3% DV; magnesium 29mg 10% DV; potassium 338.1mg 10% DV; sodium 11.7mg 1% DV; thiamin 0.1mg 9% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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