This was really refreshing. It didn't have as much coconut flavor as I am used to in a pina colada. I would make it again, it is worth the effort and lower calorie count.
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.
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Total: 4 Hours, 25 Minutes
- 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
- 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.
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