Name: Funky Monkey
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Rum - Light gold (1-3 year old molasses column); 22.5 ml Crème de banane liqueur; 22.5 ml Crème de cacao liqueur (white); 30 ml Cream of coconut (e.g. Coco Lopez, Re'al etc.); 30 ml Single cream/half-and-half; 30 ml Milk (whole milk/full 3-4% fat); 1 Banana (preferably overripe)

Serve in a

Coconut shell or Collins glass

Garnish:

Toasted coconut strips

How to make:

BLEND all ingredients with 6oz scoop of crushed ice and serve with straws.

1 fl oz	Light gold rum (1-3 year old molasses column)
3/4 fl oz	Giffard Banane du Brésil liqueur
3/4 fl oz	Dutch Cacao white crème de cacao
1 fl oz	Cream of coconut (e.g. Coco Lopez, Re'al etc.)
1 fl oz	Single cream/half-and-half
1 fl oz	Milk (whole milk/full 3-4% fat)
1 fresh	Banana (preferably overripe)
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Single cream/half-and-half – Dairy
Milk (whole milk/full 3-4% fat) – Dairy

View readers' comments

Review:

Be sure to use a ripe or even over-ripe banana in this tropical style drink.

History:

Created in 1998 by Tony Abou-Ganim, Las Vegas, USA.

More cocktails by Tony Abou-Ganim

Alcohol content:

1.2 standard drinks
10.19% alc./vol. (20.38° proof)
16.8 grams of pure alcohol

More Frozen (blended) cocktails
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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.

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Funky Monkey

Serve in a

Garnish: