Banana Coconut Rum Recipe

Prepare banana

Peel and measure half a ripe banana. Cut into chunks to make it easier to muddle or blend. If you prefer a smoother texture, mash it thoroughly with the back of a spoon or use a small blender/immersion blender briefly.

Build and mix

In a cocktail shaker, add the banana chunks, light rum (60 ml), coconut rum (30 ml), fresh lime juice (15 ml), simple syrup (10 ml), and coconut cream (30 ml). Add the ice cubes (about 6). Secure the shaker and shake vigorously for 12–20 seconds until the outside of the shaker is cold and the banana is well incorporated.

Prepare glass

Fill a serving glass (tall or rocks glass) with crushed ice (about 1 cup). If you like, rim the glass with a bit of lime and dip into toasted coconut flakes before adding ice.

Strain and serve

Double-strain the shaken mixture over the crushed ice using a Hawthorne strainer and a fine-mesh strainer (or pour directly if you prefer more fruit texture). Top with a little extra crushed ice if needed to mound slightly above the rim.

Garnish the drink with a banana slice on the rim and a lime wheel or wedge. Sprinkle the toasted coconut flakes over the top for aroma and visual appeal. Serve immediately with a straw and enjoy.