BOBBY FLAY'S COCONUT-BANANA COLADA
Steps:
- Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.
SUMMER IN A CUP
Steps:
- Mix together the pineapple juice, banana liqueur, coconut rum, fruit punch and orange juice in a gallon pitcher filled with ice. Pour into drink glasses and garnish with slices of orange and pineapple.
99 BANANAS AND A COCONUT COCKTAIL
This reminds me of a Banana-Coconut Cream Pie...it's good, very good. Banana liquer can be substituted for the 99 Bananas easily.
Provided by sassafrasnanc
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Fill shaker with ice and add all ingredients. Shake briskly like a monkey shakes a coconut. Pour into a beautiful glass and enjoy.
Nutrition Facts : Calories 482.6, Fat 17, SaturatedFat 13.4, Cholesterol 21, Sodium 54.1, Carbohydrate 7.4, Fiber 1.3, Sugar 3.7, Protein 3.3
MALIBU RUM (OR 99 BANANAS) CAKE
In my college gourmet class, we did a unit on cooking with alcohol. The assignment was to come up with a recipe using our choice of booze - anything goes. I couldn't decide between Malibu Rum and 99 Bananas, so my recipe will work for both. When using 99 Bananas, just keep the measurements the same and sub in banana cream pudding for the coconut. So easy, So moist, and makes a pretty presentation. (Thanks to my Aunt Dorothy who's orange juice cake was an inspiration.)
Provided by Redneck Epicurean
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. Prepare a bundt pan with spray and powdered sugar (won't leave white flour on your pretty cake!).
- Beat together the cake ingredients for two minute Bake for approximately 45 min or a toothpick comes out clean.
- While the cake is baking, melt the butter with the sugar in a saucepan until it boils. Remove from heat and stir in the rum. Cool slightly.
- Using a chopstick or the end of a wooden spoon, poke holes in the cake. Drizzle the glaze over the cake while in the pan. Reserve 1/3 of the glaze.
- Cool a bit longer; invert to the cake plate and drizzle on remaining glaze.
- When serving, make a bed of coconut. Place the cake slice on top.
Nutrition Facts : Calories 464.4, Fat 24.2, SaturatedFat 8.2, Cholesterol 91.7, Sodium 449.6, Carbohydrate 45, Fiber 0.8, Sugar 28.4, Protein 4.1
SWEET SEDUCTION
My husband and I concocted this one night, and it is so good, I just had to share it! So ladies if you're into sweet cocktails, this is the one for you!
Provided by J. Kunkel
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Measure the rum, banana liqueur and pineapple juice into a cocktail shaker. Add a generous scoop of ice. Cover and shake until the outside is frosty, about 30 seconds. Strain into a glass filled with ice and gently pour the grenadine on top. It should float.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 23.7 g, Cholesterol 7.7 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 12.5 mg, Sugar 17 g
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