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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You'll like our way of losing almost all the sat fat while keeping the delicious coconutty goodness. Freezing the pineapple adds a velvety texture and keeps the cocktail frozen longer. The riper the pineapple, the more concentrated the flavor will be. 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 |
Directions:
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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