Creamy, Banana Baileys Coconut drink (aka BBC) is perfect any time of

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Blended rum, cream of coconut, frozen bananas, fresh lime juice and ice all served up in a big hurricane glass. Ingredients in a Banana Daiquiri. Bananas - frozen bananas that is, to achieve that super thick and creamy texture. Cream of Coconut - I like Coco Real because it comes in a convenient squeeze bottle and tastes amazing!

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Ingredients. 1 banana, broken into chunks. ¾ cup milk. ½ cup Greek yogurt. ¼ cup oats. ¼ cup coconut milk. ¼ cup shredded coconut. 2 tablespoons ground flax seed. 1 tablespoon white sugar.

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The Banana Cabana is a sweet and tangy cocktail with a hint of tropical flavors. The banana liqueur gives it a sweet, fruity taste, while the pineapple juice adds a tangy twist. The coconut cream adds a creamy texture and a tropical flavor. The rum gives it a strong kick, making it a perfect cocktail for those who enjoy strong drinks.

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Step 2. Transfer the rum-coconut oil mixture to the freezer for 8 - 10 hours. Remove from the freezer and uncover. The coconut oil will have solidified and risen to the top; remove and discard the.

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To toast coconut, place about 1/2 cup of sweetened coconut (shredded or flakes) onto a baking sheet. Toast in a 350 degree oven for about 6-8 minutes, turning and mixing once halfway through. Remove when toasted and cool. For drink, in a blender, combine the banana, ice, cream of coconut and BAILEYS. Blend until smooth.

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A combination of banana liqueur and cream liqueur, this simple 2-ingredient mix is shockingly delicious. 5. Chunky Monkey Cocktail. Chocolate and banana are a match made in heaven, and this cocktail is the proof. Its name alone will get you intrigued! But it's the flavor that will leave you wanting more.

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6. Banana Daiquiri. The Banana Daiquiri is a tropical cocktail made with ripe bananas, rum, lime juice, triple sec, simple syrup, and a touch of vanilla. It's a sweet and tangy blend that's perfect for a hot summer day or any occasion where you want to feel like you're on vacation.

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2 oz./1/4 cup of banana rum, 1 oz./2 tbsp of coconut rum, ½ cup of pineapple juice, a splash of grenadine, maraschino cherries (optional for garnish) Fill your glass with ice and set it aside. Next, fill a cocktail shaker with ice and add your 2 ounces of banana rum to it. Grab your coconut rum and add one ounce of it to your cocktail shaker.

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Into blender add banana, coconut milk, maple syrup, lime juice, and 3 ice cubes. Blend until smooth. Use a piece of lime to wet the rim of the glass and then coat in the blended coconut chips. Fill glass with ice cubes then add half of the blended drink. Top with seltzer until filled to top.

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Directions. In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth. Alcoholic shake with Irish cream, banana and coconut cream.

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Dip the rim of the cocktail glass into a sauce of simple syrup and follow it by dipping it into shredded coconut. Sprinkle the toasted coconut over a bit of whipped cream. If you added coffee liqueur, sprinkle three whole coffee beans overtop. Pierce several banana slices on a cocktail skewer.

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Bourbon and mint combine with coconut cream, creme de banane, and fresh lime juice in a blender with ice to create a frothy, green slushy. This combination is topped with bourbon-flambéed banana slices, a mint sprig, and powdered sugar for extra decadence. Get the recipe.

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2. Set aside. 3. Add ice cream, banana, white rum, coconut rum, creme de banana, amaretto, pineapple juice, cream of coconut and a handful of ice to blender. 4. Combine until smooth. 5. Pour mix into prepared glass and garnish with a banana slice and umbrella. Lovers of slushy, boozy coconut drinks will freak over this Cocobanana cocktail.

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Combine banana rum, pineapple rum, orange juice and pineapple juice in a cocktail shaker and shake for 5-10 seconds. Pour the cocktail into a glass filled with ice and top up with ginger ale. Pour a teaspoon of grenadine down the side of the glass to create an ombre effect. Garnish with some orange and lemon slices.

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Then add some simple syrup (made out of brown sugar) until you're happy with the sweetness and strain the banana bits out of it. Our next simple, or complicated, ingredient is the cream of coconut. Alrighty, so, slight breakdown here for you. There's coconut water (that's the liquid inside the coconut), coconut milk (1:1 shredded coconut.

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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.