Piña Colada Granita

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 31%
  • Fat: 2.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 9.3g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 1mg
  • Calcium: 10mg

Ingredients

  • 1 (8-ounce) can pineapple chunks in juice, undrained
  • 3 cups pineapple juice
  • 1/2 cup cream of coconut
  • 1/3 cup dark rum
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon coconut extract
  • Mint sprigs (optional)

Preparation

  1. Place pineapple chunks in a blender or food processor, and process until smooth. Combine the pineapple purée, 3 cups pineapple juice, and next 4 ingredients (pineapple juice through coconut extract) in a large bowl. Pour mixture into a 13 x 9-inch baking dish; cover and freeze at least 8 hours or until firm.
  2. Remove the frozen pineapple mixture from the freezer. Scrape the entire mixture with a fork until fluffy. Spoon the mixture into a freezer-safe container; cover and freeze up to 1 month. Garnish with mint sprigs, if desired.
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