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.
- 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
- Step 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.
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.
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