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Recipe courtesy of Bobby Flay

From: Food Network Magazine

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Total:: 10 min
Prep:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

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)

Directions

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.

Photograph by Kana Okada

Recipe courtesy Bobby Flay for Food Network Magazine

My Private Notes

Name: Bobby Flay's Coconut-Banana Colada
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 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)