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North Spirits Colada

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Total Time (minutes)
17
Difficulty
1
Servings
4
Ingredients
0
Total Prep Time: 15 minutes
Calories Per Serving: 90
Nutrients

Nutrition Facts

3/4 cup

Amount per serving
Calories 90 Calories from fat: 26
% Daily Value*
Fat 3 g 4 %
Saturated 2 g 12 %
Trans 0 g
Polyunsaturated Fat 0 g %
Monounsaturated Fat 0 g %
Cholesterol 0 mg 0 %
Sodium mg %
Potassium 187 mg 4 %
Carbohydrate 17 g 6 %
Fiber 2 g 7 %
Sugars 11 g
Protein 1 g
Vitamin A 0 %
Vitamin C 35 %
Calcium 10 %
Iron 2 %
Vitamin E 0 %
Thiamin 4 %
Vitamin B6 10 %
Phosphorus 2 %
Magnesium 4 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 tablespoons unsweetened coconut flakes
  • 1 ripe DOLE® Banana, peeled, cut crosswise into thirds and frozen
  • 1½ cups chopped DOLE® Pineapple, frozen
  • 1 cup refrigerated unsweetened coconut milk
  • 1 teaspoon light agave nectar
  • DOLE® Banana slices, Pineapple wedges and/or pitted DOLE® Cherries for garnish (optional)

Directions

  1. Toast coconut in a large skillet over medium-high heat 2 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  2. Purée banana, pineapple, milk and agave nectar in a blender on high until smooth. Makes about 3½ cups.
  3. Pour banana mixture into 4 glasses; top with toasted coconut and garnish with banana slices, pineapple wedges and/or cherries, if desired.

Chef Tip: Peel and freeze ripe bananas to have on hand for using in this recipe as well as smoothies and baking.

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North Spirits Colada Prep Time:15 minutes Cook time:17 minutes Serves: 4
Nutrition facts: 90 Calories, 3 grams fat
Ingredients: 2 tablespoons unsweetened coconut flakes, 1 ripe DOLE® Banana, peeled, cut crosswise into thirds and frozen, 1½ cups chopped DOLE® Pineapple, frozen, 1 cup refrigerated unsweetened coconut milk , 1 teaspoon light agave nectar, DOLE® Banana slices, Pineapple wedges and/or pitted DOLE® Cherries for garnish (optional), Directions:Toastcoconut in a large skillet over medium-high heat 2 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.Puréebanana, pineapple, milk and agave nectar in a blender on high until smooth. Makes about 3½ cups.Pourbanana mixture into 4 glasses; top with toasted coconut and garnish with banana slices, pineapple wedges and/or cherries, if desired.Chef Tip: Peel and freeze ripe bananas to have on hand for using in this recipe as well as smoothies and baking.