Pina De Nada
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 drinks
- Serves:
- 2
ingredients
- 1⁄3 cup coconut cream, chilled
- 1 cup pineapple juice, chilled
- 1⁄2 cup crushed pineapple
- 1⁄2 ripe banana, peeled and sliced
- 1 1⁄2 cups crushed ice
-
Garnish
- 2 teaspoons toasted flaked coconut
- two 2-inch pineapple chunk (optional)
directions
- In a blender, combine all ingredients, except the garnishes.
- Blend until thick and slushy.
- Divide the mixture between 2 large wine goblets.
- To garnish, sprinkle toasted coconut over the top and add a pineapple wedge.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.