Pina Colada (LC)
- Preparing Time: 30 minutes
- Total Time: 5 minutes
- Served Person: 1
- •1 jigger rum (1.5 oz. 3 tablespoons)
- •5 tablespoons coconut milk or coconut cream (not
- •4 tablespoons sugar-free pineapple syrup such as da vinci
- •1 cup ice
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Put ingredients in blender and blend until slushy. If you want a non-frozen version, put ingredients in a cocktail shaker, shake, and strain out the ice. Important Note about Coconut Milk! There are three different products: coconut milk (coconut pulp mixed with water and strained), coconut cream (a richer form of coconut milk made with less water), and Cream of Coconut (a product containing coconut milk and sugar). Normally, recipes for Pina Coladas call for Cream of Coconut. Do not use this! I like to use coconut cream, which I find at Asian markets (and cost less than coconut milk does in the regular supermarket). About the Rum: Usually, Pina Coladas are made with white rum. If you like you can use darker rums (I like them), but the rum taste can overshadow the other flavors and you may want to adjust. Additional Note: The carbs and fat in coconut milk vary widely by brand, probably depending on exactly how it is made. I used the USDA database entry for canned coconut milk in analyzing this recipe. Nutritional Information: Each serving has 2 grams effective carbohydrate 1 gram protein, and 235 calories.
