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

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.

Sidney Fry, MS, RD
Recipe by Cooking Light June 2012

Gallery

Credit: Randy Mayor

Recipe Summary

hands-on:
12 mins
total:
4 hrs 25 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; poly fat 0g; protein 3.5g; carbohydrates 18.6g; fiber 1.1g; cholesterol 2mg; iron 0.4mg; sodium 57mg; calcium 124mg.
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