Lightened Up Pina Coladas recipe – this light and fresh vegan cocktail is a new take on summer’s favorite – tart and fruity! Light enough to have seconds – CHEERS!
recipe originally published May 24, 2012
Vegan Pina Colada
Summer weather is here, my friends.
As the temperatures return to warm glimpses of summer, we move back outside.
We grill, we lounge in the sun, we have Happy Hour at Home. We get creative with cocktails, and this time of year, the cooler and lighter the cocktail, the better.
If that summer cocktail is served in a pineapple? All the better.
Enter this Lightened Up Pina Coladas recipe – something you’ll revisit all summer long!
This Light and Fresh Piña Colada is lower in saturated fat and calories than the traditional counterpart. Which means you can have two, right?
This recipe takes just a few minutes to prep and blend – you can bet the next hot day you’ll find me on the patio with one of these frosty favorites!
Cooking Light Blogger
Creating these Lightened Up Piña Coladas came from the June issue of Cooking Light magazine.
I am more than beside myself thrilled to be working with them as a member of the Cooking Light Bloggers Connection. One of my favorite magazines and first subscriptions years ago, I admire their promotion of great tasting food that is also healthy. Aside from the essential indulgence, that is my philosophy as well.
vegan pineapple recipes
Tart and sweet, fruity and cool. Cheers, here’s to summer!
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- 1 fresh pineapple, peeled, cored and cubed
- 1 cup flaked coconut
- 11 ounces coconut water
- 1/3 cup coconut milk (carton, not can)
- 3/4 cup rum
- Quarter pineapple lengthwise, reserving 1/4 for garnish (slice garnish into wedges). Remove skin and core from remaining 3/4 pineapple, chop into cubes.
- In blender jar, combine pineapple, flaked coconut, water and milk. Blend at high speed until smooth.
- Add ice and rum to blender, process until smooth. Pour into glasses and garnish with pineapple wedge.
dairy, soy and gluten free, vegan, no added sugar
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Amount Per Serving: Calories: 245 Total Fat: 7g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 150mg Carbohydrates: 17g Fiber: 4g Sugar: 14g Protein: 2g
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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