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Many pina colada recipes call for cream of coconut, which
is a sweetened version of coconut cream. This refined sugar-free version uses
the rich coconut cream found on the top of a can of unsweetened coconut milk. A
simple syrup made with powdered monkfruit provides the perfect touch of
sweetness to balance out the other flavors.
Prepare the simple syrup by combining the powdered monkfruit sweetener and water in a small skillet. Stir to combine and heat until the sweetener dissolves completely, approximately 3-4 minutes. Remove from heat and set aside to cool.
Place the frozen pineapple, pineapple juice, coconut cream, rum, and one-quarter cup simple syrup into a blender and blend until smooth.
While the blender is still running, add the ice a little at a time until the desired consistency is reached.
Turn blender off and remove lid. Taste and add additional simple syrup, if desired, and blend for another 30 seconds to combine.
To serve, pour into glasses and serve immediately garnished with fresh pineapple slices. Enjoy!
Recipe Note
Note: Simple syrup is normally
prepared using a 1:1 ratio of refined white sugar to water. In general,
monkfruit sweetener is considered a 1:1 replacement for sugar, but in this
case, a 1:2 ratio (one-part sweetener to two-parts water) works well because
the pineapple is inherently sweet.
You can use fresh, frozen, or canned pineapple for this recipe. For best
results, use fresh pineapple that has been cut into chunks and frozen prior to
blending.
Mocktail version:
Omit the rum and replace with 1 oz. coconut cream and 3 oz. pineapple juice
before blending.
