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    Bananalada cocktail

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    Bananalada cocktail

    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. 

    Serves: 1


    50ml white rum (or you can use golden)
    25ml Kahlúa
    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. 

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