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.

Instructions

  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

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.
© Meredith Corporation. All rights reserved. Used with permission.For more recipes go to EatingWell.com