Pina Colada is one of my favorite beverages, however, the old-fashioned pina colada mixes

were very high in sugar and other unhealthy ingredients.

Many Pina Colada recipes call for cream of coconut, which is a sweetened version of coconut cream.

This healthier, 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 monk fruit provides the perfect touch of sweetness to balance out the other flavors.

You can use fresh, frozen, or canned pineapple for this recipe.

For best results, use fresh pineapple that has been cut into chunks and frozen prior to blending.

Best of all, you can make this creamy, delicious beverage with rum or without.

Frozen Monk Fruit Pina Colada

Prep time: 10 minutes
Cook time: 5 minutes
Yields: 2 drinks

Sugar-Free Simple Syrup:

¼ c. powdered monkfruit sweetener
½ c. water

Ingredients:

2 c. frozen pineapple chunks (see note above)
8 oz. pineapple juice
1/3 c. organic coconut cream
4 oz. light rum
6-8 ice cubes

Garnish: Fresh pineapple slices

Directions:

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.

Mocktail version:

Omit the rum and replace with 1 oz. coconut cream and 3 oz. pineapple juice before blending.

To serve, pour into hurricane glasses and serve immediately garnished with fresh pineapple slices.

Drink up and enjoy!

“PIN & SHARE”