Serve in a Coconut shell or Collins glass
1 oz | Light gold rum (1-3 year old molasses column) |
3⁄4 oz | Giffard Banane du Brésil liqueur |
3⁄4 oz | White crème de cacao liqueur |
1 oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
1 oz | Single cream/half-and-half |
1 oz | Milk (whole milk/full 3-4% fat) |
1 fresh | Banana (preferably overripe) |
Recipe contains the following allergens:
Be sure to use a ripe or even over-ripe banana in this tropical style drink.
Created in 1998 by Tony Abou-Ganim, Las Vegas, USA.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the discussion
Showing 1 comment for Funky Monkey.
See discussion in the Forum
I recommend doubling the rum. Do 1.5-2X banana too; best if very ripe and frozen ( for taste and froth). Don’t sub darker chocolate of any kind; not better; trust me. Blend all except ice, then pour over cracked ice. It’ll dilute soon enough.