If You like Piña Coladas
You'll like our way of losing almost all the sat fat while keeping the delicious coconutty goodness. By Sidney Fry, MS, RD
Nothing says "escape" like a creamy, ice-cold piña colada: cocktail in hand, feet in the sand, music in the background (hopefully not that dreadful piña colada song, the last #1 hit of the 1970s, unless it's a guilty pleasure). Unfortunately, nothing says "better head to the gym" like a piña colada, too: 425 calories, 8 grams of saturated fat, most of which comes from the mysterious goo known as cream of coconut. We'll show you how we kept the vacation-worthy flavor while slashing fat and calories. At just 158 calories, it's all pleasure, no guilt.
Classic
• 425 calories per drink
• 9.4 grams total fat
• 8.8 grams saturated fat
Makeover
• 158 calories per drink
• 1.2 grams total fat
• 1 gram saturated fat
Tip #1: Homemade Coconut Milk
We make our own infused coconut milk to replace heavy, sugary cream of coconut. This cuts 176 calories and 8 grams of sat fat per drink. Save day-of prep time by doing this step (step 1) the night before.
Tip #2: Fresh Pineapple
Pineapple peaks in summer; it's sweet, slightly tart, and juicy. Sub fresh fruit for some of the canned juice and save 44 calories per drink. A splash of juice adds more acidity.
Tip #3: Gold Rum
We opted for the darker variety, with its hints of caramel and molasses, which better complement the creamy coconut and tart pineapple.
Ingredients
2 cups flaked sweetened coconut
1 (12-ounce) can evaporated fat-free milk
2 cups cubed fresh pineapple
2 1/2 cups ice cubes
3/4 cup gold rum (such as Bacardi Gold)
1/4 cup pineapple juice $
2 tablespoons light agave nectar
8 fresh pineapple slices
Preparation
1. Combine 2 cups coconut and evaporated milk in a medium saucepan over medium heat, and cook until tiny bubbles form around edge (do not boil), about 7 minutes. Remove from heat. Cover and chill at least 4 hours or up to overnight.
2. Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.
3. Strain coconut mixture through a sieve over a medium bowl, pressing coconut with the back of a spoon to remove as much milk as possible. Discard solids.
4. Combine pineapple, ice cubes, rum, juice, and agave nectar in a blender; process mixture until smooth. Add milk mixture, and process until smooth. Serve with pineapple slices.
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