Frozen Pina Colada
Many pina colada recipes call for cream of coconut, which is a sweetened version of coconut cream. This refined sugar-free version uses the rich coconut cream found on the top of a can of unsweetened coconut milk. A simple syrup made with powdered monkfruit provides the perfect touch of sweetness to balance out the other flavors.
Servings: 2
Ingredients
Sugar-Free Simple Syrup:
- 1/4 C. Powdered monkfruit sweetener
- 1/2 C. Water
- 2 c. Frozen pineapple chunks (see note above)
- 8 oz. Pineapple juice
- 1/3 c. Coconut cream
- 4 oz. Light rum
- 6-8 Ice cubes
- Garnish: Fresh pineapple slices
Instructions
- Prepare the simple syrup by combining the powdered monkfruit sweetener and water in a small skillet. Stir to combine and heat until the sweetener dissolves completely, approximately 3-4 minutes. Remove from heat and set aside to cool.
- Place the frozen pineapple, pineapple juice, coconut cream, rum, and one-quarter cup simple syrup into a blender and blend until smooth.
- While the blender is still running, add the ice a little at a time until the desired consistency is reached.
- Turn blender off and remove lid. Taste and add additional simple syrup, if desired, and blend for another 30 seconds to combine.
- To serve, pour into glasses and serve immediately garnished with fresh pineapple slices. Enjoy!