Piña Coladas

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.

Yield: Serves 8 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 12 Minutes
Total: 4 Hours, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 158
  • Fat: 1.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.5g
  • Carbohydrate: 18.6g
  • Fiber: 1.1g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 57mg
  • Calcium: 124mg

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

Preparation

  1. 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. 2. Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.
  3. 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. 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.
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