When Jimmy, our Eco-Friendly Food, Travel & Adventure Editor first stepped aboard the luxury expedition yacht Kontiki Wayra, he and his fellow passengers were greeted with this delicious Banana Colada with Rum. What a way to start a fabulous, week-long journey in Costa Rica! Thankfully, they shared the recipe with Real Food Traveler readers. 

Save this recipe for Banana Colada from Kontiki Expeditions. Graphic by RealFoodTraveler.com.

Hungry for more? Try this Kontiki recipe for Ecuadorian Aji Criollo with Grated Carrot Recipe.

Banana Colada with Rum

Recipe courtesy of Kontiki Expeditions

According to our guide, Steve Valencia, with Kontiki, “This cocktail is like a pina colada but with ripe banana. Creamy, tropical and that smooth rum kick that tastes like the beach.”

Ingredients for two large glasses

INGREDIENTS:
1 large, ripe banana – the more brown spots, the sweeter
2 oz white rum – Bacardi or Flor de Caῆa work great
3 oz cream of coconut – canned Coco López-style, not coconut milk (see Bartender’s tip below)
2 oz pineapple juice
1 heaping cup of ice
½ tsp vanilla extract (optional but it rounds it out)
Pineapple wedge and cherry for garnish

DIRECTIONS:
1. Into the blender: Add banana chunks, rum, cream of coconut, pineapple juice, vanilla and ice.

2. Blend 30 seconds until creamy with no ice chunks. It should be thick like a milkshake.

3. Taste it: Too thick? Add a splash more pineapple juice. Want it stronger? Add another .5 oz rum.

4. Serve: Pour into a hurricane glass or big goblet. Garnish pineapple on the rim and a cherry.

Bartender’s Tips:
No cream of coconut? Use 2 oz coconut milk + 1 TBS sugar. It’s not the same but it works.

For an extra creamy frozen version: Freeze the banana slices first. You’ll need less ice and it comes out thicker.

More banana flavor: Add 1 oz banana liqueur if you have it. Makes it next level!

Mocktail version: Skip the rum and add 2 oz more pineapple juice. Kids love it.

Heads up: Banana oxidizes fast, so drink it fresh. Don’t leave it sitting for hours or it’ll turn brown.

Hungry for more? Make this Mai Tai Cocktail from Montage Kapalua Bay.

-Story and photo by Jimmy McDonough, RealFoodTraveler.com Eco-Friendly Food, Travel & Adventure Editor