Bobby Flay's Coconut-Banana Colada

Ingredients

• 2  bananas frozen ripe peeled quartered
• 0.3 cup coconut or shredded toasted for garnish
• 3 ounces malibu coconut rum dark
• 1 cup cream of coconut canned available in the international aisle
• 1  lime halved
• 1 cup pineapple in juice canned crushed

Equipment

• blender

Directions

1. Place the bananas and pineapple in a blender; puree until smooth.
2. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half.
3. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.
4. Photograph by Kana Okada