Bobby Flay's Coconut-Banana Colada

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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2 ripe bananas, peeled, quartered and frozen

1 cup canned crushed pineapple in juice

3 ounces coconut rum or dark rum

1 cup canned cream of coconut (available in the international aisle)

1 lime, halved

1/4 cup shredded coconut, toasted, for garnish (optional)


Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.

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