Monday, June 11, 2012

Recipe #168: Piña Coladas Revamped

I think this is my first drink on this blog.  I saw this while looking for recipes to try in my latest issue of Cooking Light magazine, and it just sounded too good to NOT try.  This version of the drink is a LOT healthier than the typical/original version, and definitely doesn't skimp on flavor.  Check it out:

• 425 calories per drink
• 9.4 grams total fat
• 8.8 grams saturated fat

• 158 calories per drink
• 1.2 grams total fat
• 1 gram saturated fat

Note:  The recipe made this much drink, plus about a cup more.


  • 2 cups flaked sweetened coconut
  • (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) (we used Captain Morgan spiced rum 'cause we already had it)
  • 1/4 cup pineapple juice
  • 2 tablespoons light agave nectar  (we used honey instead)
  • fresh pineapple slices

  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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