Keep the party going with this piña colada mix from Chef Jo Lusted. This recipe cuts the calories down from 550 to 254 and the fat from 18 grams to 6.5 grams, so you can indulge away with this fun, tropical cocktail!
1/2 cup unsweetened shredded coconut
2 cups ice cubes
2 cups diced ripe fresh pinapple
1/2 cup coconut water
1/4 cup light coconut milk
4 ounces white rum
4 ounces dark rum
1 lime juiced
4 wedges fresh pineapple or lime for garnish
1 tablespoon toasted coconut for garnish
Heat oven to 350 F.
Spread coconut on a parchment-lined baking sheet and toast in oven for about 3 minutes, until golden. Transfer to a shallow dish.
In a blender, puree ice, pineapple, coconut water, coconut milk, and white and dark rum until smooth.
Pour lime juice into a small shallow dish.
Dip rim of a glass into juice at a 45 degree angle; rotate the glass to coat rim in juice about 1/4-inch deep.
Repeat in dish of toasted coconut, coating rim. Repeat with remaining glasses.
Pour pina colada into glasses and garnish each with a slice of lime or pineapple.
Add a sprinkling of toasted coconut, if desired.
*Note: For a virgin pina colada, eliminate rums and add an extra 1/2 cup coconut water.
More Healthy Cocktail Recipes
The Clean Cocktail (With Organic Vodka)
Peggy K's Detox Cocktail