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Monkeylada

July/August 2009

Your rating: None Average: 5 (5 votes)

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.



READER'S COMMENT:
"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! "
Monkeylada

Makes: 4 servings

Active Time:

Total Time:

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.

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.

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.

Nutrition Bonus: Vitamin C (52% daily value).

Carbohydrate Servings: 2

Exchanges: 2 fruit, 1/2 fat


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Recipe Categories

Ease of Preparation
Easy
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Beverages, alcoholic
Health & Diet Considerations
Gluten free
Publication
July/August 2009
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