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Rum and coconut milk are synonymous with the Caribbean, and this recipe uses both to brilliant effect in a fresh take on the piña colada – minus the piña. In place of pineapple, it uses creamy coffee liqueur and a blended banana.
50ml white rum (or you can use golden)
50ml coconut milk
1 ripe banana, peeled
Coconut chunks, grated
Waitrose Wafer Curls
1. Put the rum, Kahlúa, coconut milk and banana into a blender with lots of ice (enough to fill a pint glass) and blend until you get a smooth, slushy consistency (add more ice if necessary).
2.Pour into a glass. Garnish with fresh grated coconut and a wafer curl.
This recipe was first published in June 2021.