Light and Fresh Piña Coladas – a fresh new take on summer’s favorite cocktail – lightened up, tart, sweet and fruity! Light enough to have seconds – CHEERS!
We had a few days of rain and cold recently – I actually had to turn on the heat one night, and I saw the neighbor had built a fire. Oregon is using her prerogative to change her mind…
now we are back to sunny! 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.
This version is lower in saturated fat and calories than it’s traditional counterpart. Which means you can have two, right?
Creating a lighter version of a Piña Colada 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 Cooking Light’s 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.
One note – this recipe has a couple steps that are make ahead. I prepared those components the day before, and it was well worth it. Fifteen minutes worth of work the night before, another few minutes to blend these together. Perfect for a patio party, or a Thursday.
Light and Fresh Piña Coladas
adapted from Cooking Light
YIELD: four servings
dairy, soy and gluten free, vegan, no added sugar
INGREDIENTS:
1 cup flaked coconut
11.2 ounces coconut water (small container)
1/3 cup coconut milk (carton, not can)
1 fresh pineapple, peeled, cored and cubed
2 cups frozen pineapple juice cubes (or regular ice)
3/4 cup rum
INSTRUCTIONS:
In saucepan over medium heat, combine flaked coconut, water and milk. Simmer until it just bubbles (do not boil), about 7 minutes. Remove from heat and allow to cool. Transfer to covered container and refrigerate (I cooled overnight).
Quarter pineapple lengthwise, reserving 1/4 for garnish (slice garnish into wedges). Remove skin and core from remaining 3/4 pineapple, chop into cubes. Arrange on baking sheet and freeze until firm, at least one hour (I froze overnight). Wrap garnish wedges and refrigerate until use.
To make Light and Fresh Piña Coladas: Pour cooled coconut mixture into blender. Blend at high speed until smooth.
Add frozen pineapple, ice, and rum to blender, process until smooth. Pour into glasses and garnish with pineapple wedge.
Cheers!
Tart and sweet, fruity and cool. Cheers, here’s to summer!
printable Light and Fresh Piña Coladas recipe:
- 1 cup flaked coconut
- 11.2 ounces coconut water (small container)
- ⅓ cup coconut milk (carton, not can)
- 1 fresh pineapple, peeled, cored and cubed
- 2 cups frozen pineapple juice cubes (or regular ice)
- ¾ cup rum
- In saucepan over medium heat, combine flaked coconut, water and milk. Simmer until it just bubbles (do not boil), about 7 minutes. Remove from heat and allow to cool. Transfer to covered container and refrigerate (I cooled overnight).
- Quarter pineapple lengthwise, reserving ¼ for garnish (slice garnish into wedges). Remove skin and core from remaining ¾ pineapple, chop into cubes. Arrange on baking sheet and freeze until firm, at least one hour (I froze overnight). Wrap garnish wedges and refrigerate until use.
- To make Light and Fresh Piña Coladas: Pour cooled coconut mixture into blender. Blend at high speed until smooth.
- Add frozen pineapple, ice, and rum to blender, process until smooth. Pour into glasses and garnish with pineapple wedge.
- Cheers!
Jenn - Peas and Crayons says
If I show up on your doorstep will you make us these? Love love love these lightened up vegan Pina Coladas!
Kristina Sloggett says
YESSSSSSSSSSSS.
Ayngelina Brogan says
Pina coladas are usually packed full of calories so I avoid them but this recipe looks like the best of both worlds.
Kristina Sloggett says
it definitely is! 🙂
Jacqueline Meldrum says
Oh yes please, I would definitely love to slurp one of those!
Kristina Sloggett says
you and me both! 🙂
Lisa | Garlic & Zest says
As today is National Pina Colada Day, I think your post is entirely appropriate. A lighter version of this high cal drink is certainly welcome — does that mean I can drink two?
Kristina Sloggett says
it DOES mean we can have two! and nice – I had no idea today was Pina Colada Day – woot!
Jeni says
So this is all of the intriguing to me. I LIKE pina coladas but almost never drink them because they are so rich. But I can so see sipping on this by the pool while my baby naps! 🙂
Kristina Sloggett says
ah, a PERFECT time for one, Jeni! 🙂
Korin says
YUM! glad I found your site (through cooking light!!)
Chris Ortiz says
so what’s the calorie count for this “lighter” version? looks like a lot of work! I like my traditional frozen concoction, but am looking to lose weight, so am interested in a drink w/fewer calories — or will have to do an extra hour of Zumba!
Alisha says
we have made these several times already this summer! I make double batches and reblend for ready to drink! 😀
spabettie says
so happy you are enjoying them, Alisha – Cheers!
Susan Bill says
best colada I have ever tasted, thank you!
Ed says
Is the flaked coconut sweetened? I have both kinds, so I’m not sure which is best to use!
spabettie says
I used unsweetened – but either would be fine. I didn’t add extra sweetener to my version, so if you like sweet, use the sweetened? Cheers!
Robin says
I made these this weekend, and WoW what a knockout! My mother-in-law couldn’t stop bragging about them…I made two batches…so easy and so refreshing…LOVE…this recipe is going to Lake Erie with us this August!
spabettie says
so happy you made them, Robin! how can they NOT be a hit, right? a perfect cocktail all summer long!
Cookin' Canuck says
I love the idea of a lighter pina colada. This is definitely one to put into the summer cocktail rotation!
spabettie says
you must! the flavors are not lost…