Recipe: Frozen Pineapple, Banana & Coconut Daiquiri

Recipe: Frozen Pineapple, Banana & Coconut Daiquiri

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Jayme Henderson
Apr 1, 2016
(Image credit: Jayme Henderson)

So far in this series on blender cocktail recipes, I've put a twist on some classics and given a couple of serious cocktails a frozen makeover. To wrap up the week, I thought I'd finish with a tropical cocktail that will transport you back to that dreamy island vacation or remind you that the lazy, summer days spent by the pool are soon to come.

I'm leaving out the sugary, prepackaged mixers so often added to tropical blended drinks and opting for fresh fruit and coconut milk instead.

I've been enjoying the recent revival of Tiki culture, cocktails, and cuisine. Perhaps, it's these awesome pineapple mugs I recently scored that have fueled the fire, or maybe it's just that I love a well-made tropical drink in the middle of a Colorado winter, but more than likely, it's simply that I love tropical, rum-based tipples.

Regarding Tiki cocktails, they are almost always rum-based and can incorporate all kinds of tropical fruits and liqueurs. They can range from bold and bitter, to sweet and rich, to light and fresh. This particular Tiki-inspired cocktail is a balance of sweet and rich. Fresh banana and full-fat coconut milk add a rich texture without giving a sense of cloying sweetness.

(Image credit: Jayme Henderson)

Frozen Pineapple, Banana & Coconut Daiquiri

Serves 2, generously

For the cocktail:
4 ounces aged rum (I used Tesouro, a local favorite of mine)
1/2 of a ripe banana, sliced
2 ounces pineapple, chopped into chunks
2 ounces full-fat coconut milk
1 ounce freshly squeezed lime juice
1 ounce dry orange curaçao (I used Pierre Ferrand)
3 cups ice, preferably crushed
Sliced pineapple, for garnish
Orchid flowers, for garnish (optional, of course)

For the cocktail: In a blender, combine the rum, banana, pineapple, coconut milk, lime juice, and dry orange curaçao. Add ice and blend, starting on the lowest setting and increasing to the highest setting. Add more ice if you desire a thicker consistency. Pour the cocktail into chilled glasses. Garnish with sliced pineapple or orchid flowers.

Recipe Notes

  • If you can, use crushed ice. Your cocktail will blend easier and make a smoother drink. If you can't find crushed ice, make your own by wrapping ice cubes in a kitchen towel and smashing them with a meat tenderizer or mallet.
  • Take the time to pre-chill your spirits and fruits, so that the ice remains cold and doesn't quickly dilute the drink, when you make it.
  • Want to take this drink to the next level? Drizzle a little dark rum or even a Pedro Jimenez Sherry over the finished cocktail. Of course, it's a little extra boozy, but the flavors run deep.
  • Want an even lighter version? Swap the rich, full-fat coconut milk for light coconut milk or even coconut water. Both will change the richness of the cocktail, but you'll still get that tropical flavor.
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