Banana Colada

5 Reviews
100% would make this recipe again

This recipe is inspired by "piña colada", the famous rum-based cocktail made with coconut and pineapple. The featured ingredient in this case is banana "colada", i.e. strained. Rum is not present in the "kid" version of the dessert, but a few drops are a nice addition for the adults.

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Preparation : 15 min Standing : 1 h
320 calories/serving

Ingredients

1/2 cup unsweetened coconut milk 125 mL
2 tbsp lime juice, freshly squeezed 1 lime
2 bananas, small, sliced into 1 cm rounds 300 g
1/3 cup grated coconut 28 g

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Put the lime juice and some of the coconut milk in a blender. Add some of the banana slices. Mix at maximum speed, then stop the blender and scrape the ingredients down.
  2. Add more coconut milk and banana slices, then blend without over-mixing. If blending goes on too long the mixture will get runny and warm rather then creamy and cool. Add the grated coconut at the end and run the blender 5 seconds.
  3. Pour the mixture into individual bowls. Chill them in the refrigerator for about 1 h before serving.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

320

Fat

24 g

37 %

Saturated 21.3 g
+ Trans 0 g

106 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

30 g

10 %

Fibre

5 g

18 %

Sugars

15 g

Net Carbs

25 g

Protein

3 g

Vitamin A

1 %

Vitamin C

25 %

Calcium

2 %

Iron

12 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Magnesium, Manganese, Potassium
Good source of  :
Copper, Fibre, Vitamin B6
Source of  :
Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B2, Vitamin C, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Fats 5
More info
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Reviews

5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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