Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2012

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Credit: Randy Mayor

Recipe Summary

total:
4 hrs 25 mins
hands-on:
12 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

158 calories; fat 1.2g; saturated fat 1g; mono fat 0.1g; protein 3.5g; carbohydrates 18.6g; fiber 1.1g; cholesterol 2mg; iron 0.4mg; sodium 57mg; calcium 124mg.
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