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.