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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