Banana Colada (frozen) Recipe

Prepare fruit

Peel the ripe banana and break it into 2–3 chunks. If using a very ripe banana, freeze the chunks for 30–60 minutes beforehand for a thicker texture (optional).

Combine ingredients

Add banana chunks, Hennessy, banana rum, coconut cream, fresh pineapple juice, simple syrup, fresh lime juice, and ice to a high-powered blender.

Blend

Start on low to combine, then increase to high and blend until smooth and slushy, about 30–45 seconds. If mixture is too thick, add 1–2 tablespoons (15–30 ml) pineapple juice or water and pulse again. If too thin, add a few more ice cubes or another small piece of frozen banana.

Taste and adjust

Taste the cocktail and adjust balance: add up to 0.5 oz simple syrup for more sweetness, 0.25–0.5 oz lime juice for more brightness, or 0.25 oz banana rum for stronger banana flavor. Blend briefly after adjustments.

Rim and glass (optional): For a toasted coconut rim, lightly wet the glass edge with lime juice, then dip the rim into a shallow plate of toasted coconut flakes. Tap off excess.

Pour: Pour the blended Banana Colada into a chilled hurricane or large coupe glass, leaving a little headspace for garnish.

Garnish: Thread a banana slice onto a cocktail pick and rest on the rim, add a pineapple wedge on the rim, sprinkle toasted coconut flakes over the top, and add a cocktail umbrella if desired.

Serve: Serve immediately with a straw and a small napkin. Advise guests to stir gently if the drink sits for a few minutes to reincorporate melted liquid.