Pina Colada With Toasted Coconut Rim

This pina colada is a tropical mixed drink that will remind you of sandy beaches and sunsets. Don't forget to toast the coconut for garnishing the rim of the glass.

Yield:

Makes 4 servings (serving size: 1 cup)

Recipe Time

Total: 9 Minutes

Nutritional Information

Calories 194
Fat 3 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 35 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 20 mg
Calcium 16 mg

Ingredients

2 tablespoons flaked sweetened coconut
1 1/2 cups cubed fresh pineapple
1 cup pineapple juice
3/4 cup light coconut milk
1/3 cup sugar
1/4 cup light rum
8 ice cubes
Pineapple (optional)

Preparation

Place 2 tablespoons flaked sweetened coconut in a small nonstick skillet over medium heat. Cook, shaking the pan often, about 4-5 minutes or until coconut lightly browns. Transfer to a bowl, and cool. Combine 1 1/2 cups cubed fresh pineapple, 1 cup pineapple juice, 3/4 cup light coconut milk (don't rinse measuring cup--see why below), 1/3 cup sugar, 1/4 cup light rum, and 8 ice cubes in a blender. Process until thick and smooth.

Dip a pastry brush or folded paper towel into the residual coconut milk in the measuring cup, and brush the inside and outside rims of 4 tall glasses. Dip the rim of each glass in the coconut to coat. Divide the piña colada among the 4 glasses. Garnish with pineapple, if desired.

Note:

Marge Perry,

July 2007