Banana Rum Colada

Banana Rum Colada


  • golden or dark rum
  • ¼ cup banana chips
  • coconut milk
  • 15ml chocolate liqueur
  • For the caramelised pineapple (optional):
  • 1-2 tablespoons butter
  • fresh pineapple, sliced
  • brown sugar

This sunshine-in-a-glass cocktail blends banana-infused rum with flavours of coconut, chocolate and caramelised pineapple for a blast of the tropics. Serves 1

  1. Pour 2 cups of rum into a jar and add the banana chips. Screw on the lid and leave to infuse for 24 hours. Strain the rum and discard the banana chips
  2. For the caramelised pineapple if using: heat the butter in a frying pan on high heat. Dip the pineapple in brown sugar and fry in the butter until caramelised and golden, adding a little water if the pan starts to dry out
  3. Add 30ml banana-infused rum to an ice-filled cocktail shaker along with the coconut milk and chocolate liqueur and shake for 30 seconds
  4. Strain into a glass, top with a swirl of the caramelized pineapple syrup, and garnish with the caramelised pineapple if using
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