A typical Pina colada is loaded with sugar thanks to the cream of coconut and pineapple juice. But there are ways to achieve the same level of sweetness without all of the added calories. This recipe minimizes the sugar by replacing the canned pineapple juice with fresh pineapple and reducing the amount of cream of coconut. Also, by using frozen pineapple you can cut back on the ice and create a thicker, richer cocktail. Of course, you can create a “virgin” version by omitting the rum.
Coconut cream is a very thick, almost paste-like cream that is essentially cream of coconut with most of the water removed from it. Coconut cream has a buttery mouthfeel and a good coconut flavor, but it is not particularly sweet. Although basic cream of coconut is not a sweetened product, many types of cream of coconut sold in stores come presweetened. So it is important to check the labels when picking some up.
Low-carb Pina Colada Recipe
The recipe makes 1 serving. Time of preparation is 5 minutes. Nutritional value: 156 Calories, 3 g Fat, 6 g Carbs, 0 g Protein.
Ingredients that you need:
- 1 shot (1.5 oz. /3 tbsp.) light rum
- 1 tablespoon cream of coconut
- ¼ cup pineapple chunks, frozen
- 1 tablespoon pineapple juice
- ¼ cup ice
Preparation of Pina colada is really simple. Just put all the ingredients in a blender and blend until slushy.
If you want a non-frozen version, put ingredients in a cocktail shaker, shake, and strain out the ice.
Serve and enjoy.
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