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Piña Coladas

Photo: Randy Mayor
Hands-on time 12 mins
Total time 4 hrs, 25 mins
Yield Serves 8 (serving size: about 2/3 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 158
  • fat 1.2 g
  • satfat 1 g
  • monofat 0.1 g
  • polyfat 0.0 g
  • protein 3.5 g
  • carbohydrate 18.6 g
  • fiber 1.1 g
  • cholesterol 2 mg
  • iron 0.4 mg
  • sodium 57 mg
  • calcium 124 mg

How to Make It

  1. 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.

  2. Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.

  3. 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.

  4. 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.