1/2 (12-ounce) can frozen pineapple juice concentrate, thawed and undiluted
1/4 cup instant nonfat dry milk powder
1/4 cup water
1/4 cup light rum
2 tablespoons coconut liqueur
1 teaspoon coconut extract
How to Make It
Combine banana and lemon juice; toss gently to coat. Place banana slices on a baking sheet. Cover and freeze 1 hour or until firm.
Combine banana, pineapple juice concentrate, and next 5 ingredients in container of an electric blender; cover and process until smooth. Add enough crushed ice to reach 4 cups; cover and process until slushy. Pour into glasses, and serve immediately.