Malibu Banana Colada Cocktail Recipe

Nothing says tropical escape like a smooth, creamy cocktail with a hint of fruit. I’m always up for mixing a simple drink that feels special but doesn’t take much effort. A Malibu Banana Colada brings together coconut rum, banana, and pineapple for a refreshing cocktail you can whip up at home in just a few minutes.

I really like this recipe because it balances sweetness with a light, fruity flavor that doesn’t smack you in the face. It’s easy to make, and you can find the ingredients pretty much anywhere.

You don’t need fancy gadgets or bartending skills to make it taste great. That’s a big plus in my book.

When I first tried this combo, I didn’t expect the banana to blend so well with the coconut and pineapple. It’s not heavy at all.

This drink works for a chill evening or even when you’ve got a couple friends over. Kind of versatile, honestly.

Malibu Banana Colada Cocktail Recipe

I keep coming back to this drink because the creamy banana and Malibu coconut rum just work together. It’s smooth, fruity, and super refreshing—especially if you serve it cold with crushed ice and some fresh fruit on top.

Equipment

• Blender – I toss in the banana, pineapple juice, and coconut cream and let it all whirl together.
• Hurricane glass – This tall, curvy glass makes it look classic and fits all the good stuff, including ice and toppings.
• Measuring jigger – Makes it easier to pour the right amount of rum, juice, and cream without guessing.
• Bar spoon – I’ll use this if I want to stir or layer something in.
• Sharp knife and cutting board – For slicing up banana, pineapple wedges, or maybe a lime.
• Ice crusher or mallet – Crushed ice blends way better than big cubes.
• Straw and paper umbrella – Totally optional, but they make it feel extra tropical.

Having the right tools just makes everything smoother. I’d say the blender is the real MVP here since it has to handle frozen pineapple and banana.

Ingredients

• 2 oz Malibu coconut rum
• 1 oz white rum (optional, if you want a little extra kick)
• 1 ripe banana, sliced
• 3 oz pineapple juice
• 2 oz coconut cream or cream of coconut
• 1 oz coconut milk (if you want it lighter)
• 1 oz lime juice
• 1 cup crushed ice or frozen pineapple chunks
• Garnishes: pineapple slice, banana slice, maraschino cherry, whipped cream, paper umbrella

Sometimes I swap in dark or spiced rum for a deeper flavor. Fresh pineapple chunks work too, but I usually keep some juice for sweetness.

A ripe banana makes everything creamier and gives natural sweetness, so I always check for that.

Instructions

• Toss banana slices, pineapple juice, coconut cream, coconut milk, lime juice, and Malibu rum into your blender.
• Add the crushed ice or frozen pineapple.
• Blend until it’s smooth and creamy.
• Give it a taste—if it’s too thick, add a splash more juice; if it’s too thin, throw in more ice.
• Pour it all into a chilled hurricane glass.
• Top with a pineapple slice, banana slice, maraschino cherry, or maybe even a swirl of whipped cream.
• Serve right away with a straw and a paper umbrella if you’re feeling festive.

I usually blend a little longer for that silky texture. If I want it stronger, I just splash in some white or spiced rum before blending.

Notes

I’ve noticed this cocktail tastes best fresh—banana can get weird and dark if you let it sit. Using frozen fruit makes it colder and thicker, and you don’t end up with a watered-down drink.

For a lighter version, I cut back the coconut cream and pour in more pineapple juice or coconut milk. If I’m in the mood for more sweetness, I’ll add a bit of orange juice.

When I garnish, I usually stick a pineapple wedge on the rim and drop a cherry on top. Sometimes I go all out with whipped cream for a dessert vibe. And a paper umbrella? Why not—it makes it feel like a mini vacation, even if you’re just hanging out at home.

Tasting Notes

When I take a sip of this banana colada, the first thing that hits me is the creamy banana blending right into that light coconut flavor from Malibu rum. It’s definitely got that tropical cocktail vibe, but honestly, it feels a bit softer and fruitier than most.

The texture’s thick—almost like a milkshake—which totally reminds me of other frozen cocktails. On a hot day, that chill from the ice just works, keeping the sweetness from getting out of hand.

I pick up layers of tropical flavors—banana, coconut, and pineapple all swirling together. Each sip feels like a cross between a frozen drink and a summer cocktail, so it’s light, but there’s enough richness that I want to take my time with it.

The rum brings a gentle warmth, but doesn’t bulldoze the fruitiness. Honestly, that’s why this is probably one of my favorite Malibu cocktails when I’m after something smooth and easygoing.

The banana really makes this colada cocktail pop compared to other rum cocktails. It adds a mellow sweetness that’s a nice change from your typical piña colada.