Here's a little something to help celebrate the Bank Holiday weekend! It's been a scorcher here in south-west England today and we've spent the day out in the garden - my husband even brought out the barbecue for what I think was only the second time this year. And when you're relaxing in the great outdoors what can be better to cool you down and chill you out than a cool, refreshing cocktail?
This recipe was inspired by a cocktail I enjoyed on my honeymoon in the Caribbean. It's basically just a Piña Colada blended with banana but it must have been good because I can still remember the taste now, 12 years later! Don't you just love food memories like that?
Banana ColadaServes 2
1 large banana
160g frozen pineapple chunks
200ml reduced-fat coconut milk
200ml coconut water
50ml coconut-flavoured white rum (optional)
desiccated coconut, to decorate
Put the banana and pineapple in a blender with the coconut milk and coconut water and process until smooth. Add the rum, if using, and process briefly. Pour into glasses, sprinkle over the desiccated coconut and serve.
- I used frozen pineapple in this recipe because I like to use at least one frozen ingredient in a smoothie or cocktail to make it nice and cold. Frozen pineapple is also super convenient as it spares you from having to prepare a fresh pineapple, which can be messy and time-consuming. That said, I've only recently discovered frozen pineapple in the supermarket so if yours doesn't stock it, there's no reason why you couldn't use fresh, or even tinned, pineapple.
- If you're using frozen fruit, please be aware that not all blenders will be able to cope with rock solid ingredients. Ideally, you need to use a blender with a powerful motor that's capable of crushing ice - this has the advantage of giving the finished smoothie a velvety-smooth finish too. Alternatively, allow the frozen ingredients to partially defrost before blending them.