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.

Marge Perry

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Credit: Yunhee Kim; Styling: Denise Canter

Recipe Summary

total:
9 mins
Yield:
Makes 4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 piña colada among the 4 glasses. Garnish with pineapple, if desired.

Nutrition Facts

194 calories; fat 3g; saturated fat 2g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 35g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 20mg; calcium 16mg.
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