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.
Drinks
2 people
10 mins
5 mins
15 mins
Equipment Needed
Ingredients
Sugar Free Simple Syrup
1/4 Cup of Powdered Monk fruit Sweetener
Ingredients
2 Cups of Pineapple, Frozen Chunked
1/3 Cup of Coconut Cream
4 Ounces of Rum, Light Rum
6-8 Cubes of Ice Cubes
Pineapple, Fresh Slices for Garnish
Instructions
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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.
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Blend itPlace the frozen pineapple, pineapple juice, coconut cream, rum, and one-quarter cup of simple syrup into a blender and blend until smooth.
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Ice it downWhile the blender is still running, add the ice a little at a time until the desired consistency is reached.
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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.
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Bottoms UpTo serve, pour into glasses and serve immediately garnished with fresh pineapple slices. Enjoy!
