Pina Colada With Toasted Coconut Rim

pina-colada-toasted-coconut-rim Photo: Yunhee Kim; Styling: Denise Canter


  • 2 tablespoons flaked sweetened coconut
  • 1 1/2 cups cubed fresh pineapple
  • 1 cup pineapple juice
  • 3/4 cup light coconut milk
  • 1/3 cup sugar
  • 1/4 cup light rum
  • 8 ice cubes
  • Pineapple (optional)


Place 2 tablespoons flaked sweetened coconut in a small nonstick skillet over medium heat. Cook, shaking the pan often, about 4-5 minutes or until coconut lightly browns. Transfer to a bowl, and cool. Combine 1 1/2 cups cubed fresh pineapple, 1 cup pineapple juice, 3/4 cup light coconut milk (don't rinse measuring cup--see why below), 1/3 cup sugar, 1/4 cup light rum, and 8 ice cubes in a blender. Process until thick and smooth.

Dip a pastry brush or folded paper towel into the residual coconut milk in the measuring cup, and brush the inside and outside rims of 4 tall glasses. Dip the rim of each glass in the coconut to coat. Divide the piƱa colada among the 4 glasses. Garnish with pineapple, if desired.

  • Total Time:

  • This pina colada is a tropical mixed drink that will remind you of sandy beaches and sunsets. Don't forget to toast the coconut for garnishing the rim of the glass.
  • Yield: Makes 4 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 194
Fat per serving: 3g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 35g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 20mg
Calcium per serving: 16mg