Bobby Flay's Coconut-Banana Colada

• 2 ripe bananas, peeled, quartered and frozen
• 1 cup canned crushed pineapple in juice
• 3 ounces coconut rum or dark rum
• 1 cup canned cream of coconut (available in the international aisle)
• 1 lime, halved
• 1/4 cup shredded coconut, toasted, for garnish (optional)

1. Place the bananas and pineapple in a blender; puree until smooth.
2. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy.
3. Thinly slice the remaining lime half.
4. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.
5. Photograph by Kana Okada

bananas, pineapple, coconut rum, cream of coconut, lime, shredded coconut

Taken from www.foodnetwork.com/recipes/bobby-flay/bobby-flays-coconut-banana-colada-recipe.html (may not work)