You'll like our way of losing almost all the sat fat while keeping the delicious coconutty goodness. Freezing the pineapple adds a velvety texture and keeps the cocktail frozen longer. The riper the pineapple, the more concentrated the flavor will be.
2 cups flaked sweetened coconut
1 (12-ounce) can evaporated fat-free milk
2 cups cubed fresh pineapple
2 1/2 cups ice cubes
3/4 cup gold rum (such as Bacardi Gold)
1/4 cup pineapple juice
2 tablespoons light agave nectar
8 fresh pineapple slices
How to Make It
Combine 2 cups coconut and evaporated milk in a medium saucepan over medium heat, and cook until tiny bubbles form around edge (do not boil), about 7 minutes. Remove from heat. Cover and chill at least 4 hours or up to overnight.
Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.
Strain coconut mixture through a sieve over a medium bowl, pressing coconut with the back of a spoon to remove as much milk as possible. Discard solids.
Combine pineapple, ice cubes, rum, juice, and agave nectar in a blender; process mixture until smooth. Add milk mixture, and process until smooth. Serve with pineapple slices.
Tried unsuccessfully to review this several weeks ago but couldn't get the review to "take", so will try again! Generally, we don't care for sweet drinks, but we were having one of those lovely, rare Seattle summer days and I thought I'd give it a try, and I am really glad I did. Only problem I had was my blender, which I KNOW crushes ice (the main reason I bought it!) refused to crush the frozen pineapple cubes..I did leave them in freezer longer than an hour but that shouldn't have been an issue. I added a little bit of lime juice to the mix and my husband floated more rum on the top, so there went the "light", but OH MY, were these good! If we have another couple of 80 degree days here, I'll be sure to make these again. Love the idea of having them in the freezer for future use without the hassle of mixing them up each time.
Wanted to share this to prevent anyone else from making the same mistake. I left my coconut soaking too long and all the milk soaked in, so I can't say how these would be if I'd done them properly. So the three stars are really just a guess
These were delicious and so easy to make. We had them for Mothers Day and they were a hit with everyone. Unbelievably rich tasting to have such a low fat content. I made 2 batches of the coconut milk and froze one to use another day.
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