Every summer I look for a refreshing cocktail that’s easy enough to whip up at the last minute. The lava flow cocktail, a combination of bananas, strawberries, pineapple juice, and rum, blew me away with its beauty and undeniably delicious flavor. Since this cocktail is newer to me, I reached out to some friends (one lives in Hawaii, and the other once lived there but still visits family often) to learn more about it and because I knew they’d have big feelings about it.

This cocktail originated somewhere in Hawaii around the 1980s to ’90s and is considered a cousin to the strawberry daiquiri or piña colada. (While they have similarities, it’s the combination of banana and strawberries that make this drink unique.) Typically in Hawaii, you’ll find that the beverage is served in a hurricane glass with the banana mixture as the base and the strawberry purée poured over to resemble the look of “lava.” This showstopper of a drink is garnished with a sliver of pineapple and even a maraschino cherry to finish.

In this recipe, I call for freezing slices of banana. I found that this extra step helps with the overall texture, creating an ultra-smooth banana base. The pineapple juice adds a touch of acidity while enhancing the tropical flavors of the coconut rum, and fresh strawberries create balance by adding a touch of sweetness.

This frozen drink is as delightful to look at as it is to drink. With just one sip you’ll feel like you’re lounging poolside, soaking in those iconic Hawaiian views, or watching a sunset fade away in the horizon.

Take out the alcohol to create a mocktail version for the kids by replacing the rum with a little coconut milk so they can join in on the fun.

Why you’ll love it

Key ingredients in a Lava Flow cocktail

Helpful swaps

Storage and make-ahead tips

Lava Flow Cocktail

Serves 2

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)

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 two 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.

(Janette Zepeda is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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