Frozen Pina Colada Recipe
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 monk fruit provides the perfect touch of sweetness to balance out the other flavors.
Mocktail version: Omit the rum and replace it with 1 oz. coconut cream and 3 oz. pineapple juice before blending.
PrepPrepare the simple syrup by combining the powdered monk fruit 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.
Blend itPlace the frozen pineapple, pineapple juice, coconut cream, rum, and one-quarter cup of simple syrup into a blender and blend until smooth.
Ice it downWhile the blender is still running, add the ice a little at a time until the desired consistency is reached.
Add SyrupTurn the blender off and remove the lid. Taste and add additional simple syrup, if desired, and blend for another 30 seconds to combine.
Bottoms UpTo serve, pour into glasses and serve immediately garnished with fresh pineapple slices. Enjoy!