Piña Coladas

Piña Coladas Recipe
Photo: Randy Mayor
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.


Serves 8 (serving size: about 2/3 cup)
Total time: 4 Hours, 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 4 Hours, 25 Minutes

Nutritional 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


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


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.

Sidney Fry, MS, RD,

Cooking Light

June 2012
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