Banana-coconut daiquiri
Votes: 2
Time: 10 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
A Caribbean daiquiri cocktail made with light rum, freshly squeezed lime juice, and sugar takes on an even more tropical flavor when mixed with coconut cream and banana. You don't even need sugar, as the natural sweetness of a ripe banana is enough. The banana is frozen first for a refreshing, snowy finish, then blended with the remaining ingredients and ice. Garnish with a maraschino cherry and a cocktail umbrella, and enjoy this delicious summer drink.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large banana, sliced
- 0.5 cups light rum (or coconut water)
- 1/3 cup canned coconut cream
- 1/4 cup freshly squeezed lime juice (2 limes)
- Maraschino cherries, for serving
We recommend
Recipes with similar ingredients: coconut cream, lime juice, bananas, cocktail cherry, rum
Cooking the dish according to the recipe:
- Freeze banana slices on a plate until firm, at least 3 hours or overnight.
- Place the banana chunks in a blender. Add rum, coconut cream, lime juice, and 3 cups of ice. Blend until smooth, adding more ice if needed. Divide evenly among large glasses; garnish each glass with a cherry.
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