Ingredients

Ingredients

• 1 ripe medium banana
• 4 ounces 100% pineapple juice
• 4 ounces coconut cream (not coconut milk)
• 1 cup ice
• 3/4 cup halved frozen or fresh strawberries (about 3 ounces, do not thaw if frozen)
• 2 1/2 ounces coconut rum
• 2 1/2 ounces light rum
• 2 maraschino cherries, for garnish (optional)
• 2 slices pineapple, for garnish (optional)

Instructions

1. Line a baking sheet or plate with parchment paper or a silicone baking mat. Peel and slice 1 ripe medium banana into 1/4-inch thick rounds. Place in a single layer on the baking sheet and freeze until frozen solid, about 1 hour.
2. Place 2 large glasses in the freezer to chill. Meanwhile, transfer the frozen banana slices to a blender, preferably high speed. Add 4 ounces pineapple juice, 4 ounces coconut cream, and 1 cup ice. Blend on high speed until smooth, about 1 minute.
3. Divide the mixture between the glasses. Return the glasses to the freezer.
4. Give the blender a quick rinse. Blend 3/4 cup halved strawberries, 2 1/2 ounces coconut rum, and 2 1/2 ounces light rum in the blender on high speed until smooth, about 2 minutes.
5. Slowly pour and divide the strawberry mixture between the glasses. The strawberry mixture will begin to fall and combine into the banana mixture, creating a lava-like appearance. Garnish each glass with a slice of fresh pineapple and a maraschino cherry if desired. Serve immediately with a straw for stirring together and sipping.

Recipe Notes

Make ahead: The banana slices can be frozen up to a few weeks ahead. Once frozen, transfer to a resealable zip-top bag and keep in the freezer.

Ingredient/Equipment Variations: Blend 1 ounce frozen pineapple chunks into the strawberry mixture for more flavor and texture if desired.