Monkeylada

Monkeylada

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.

From EatingWell: July/August 2009
Yield: 4 servings
Active Time: 10
Total Time: 10

Ingredients

  1. 2 very ripe bananas
  2. 1 cup diced fresh pineapple, plus 4 wedges for garnish
  3. 1 cup pineapple juice
  4. 1/2 cup “lite” coconut milk, (see Tip)
  5. 3 cups ice cubes
  6. 6 ounces (3/4 cup) light rum

Preparation

Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender. Stir in rum. Divide among 4 glasses. Garnish with pineapple wedges.

Tips & Notes

  • 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.

Nutrition

Nutrition Per Serving: 228 calories; 2 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 28 g carbohydrates; 2 g protein; 2 g fiber; 12 mg sodium; 339 mg potassium.

Nutrition Bonus: Vitamin C (52% daily value).

2 Carbohydrate Serving

Exchanges: 2 fruit, 1/2 fat