INGREDIENTS
2 ripe bananas, peeled, quartered and frozen
1 cup canned, crushed pineapple in juice
3 oz. coconut rum or dark rum
1 cup canned cream of coconut
1 lime, halved
1/4 cup shredded coconut, toasted, for garnish
DIRECTIONS
Put the bananas and pineapple in a blender.
Puree until smooth.
Add the rum, cream of coconut, 2 cups of ice cubes and the juice of half a lime.
Blend until smooth and frothy.
Thinly slice lime.
Pour into glasses and garnish with lime slices and toasted coconut.
