Banana Colada Recipe

Measure and add spirits & mixers

Into a blender, add 2 oz white rum, 2 oz coconut cream, 4 oz pineapple juice, and 1 oz banana liqueur.

Prepare banana and optional pineapple

Slice a medium ripe banana in half (use half, about 0.5 banana). Add the banana to the blender. If using extra pineapple for body, add 1 oz fresh pineapple chunks.

Add ice

Add 1.5 cups of crushed ice to the blender. The crushed ice helps achieve a smooth, slushy texture typical of a Piña Colada.

Blend

Secure the blender lid and blend on high for 30–45 seconds, or until the mixture is smooth and thick but still pourable. Stop and scrape down the sides if needed, then pulse once more to ensure uniform texture.

Pour the blended Banana Colada into a chilled hurricane glass or large coupe, filling to the rim but leaving room for garnish.

Garnish with a pineapple wedge and a maraschino cherry on a cocktail pick. Sprinkle 1 tsp toasted coconut flakes on top if desired for aroma and texture.

Serve immediately with a straw. Optionally, pass a lime wedge for guests who want a touch of acidity to cut the sweetness.