- Calories: 180
- Protein: 1 g
- Total Fat: 3 g
- Unsaturated Fat: 0.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 5 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 3 g
- Total Sugar: 17 g
- Natural Sugar: 16 g
- Added Sugar: 1 g
- Sodium: 0 mg
Do you like Piña Coladas…? I sure do because they are tropically scrumptious. Using the same classic flavor combo, I created a unique edible spin by soaking juicy pineapple chunks in light rum and then topping them with a generous squirt of whipped cream and toasted coconut flakes. Pineapple, known as the “king of fruits,” is a symbol of welcome, and this bevvy-in-a-bite will be a welcome addition to your next adult gathering. Oh my goodness, this treat checks all the boxes.
- Prep time
- Total Time
- • 2 heaping cups cut up pineapple
- • ½ cup light rum
- • Whipped cream
- • ¼ cup toasted coconut flakes*
*To toast raw coconut, simply spread it out on a baking sheet and toast in 350°F oven for 8 minutes, stirring halfway through to get an even toast. Remove and set aside to cool. I like to toast at least 1 cup coconut so I have extra for yogurt, oatmeal, ice cream and garnish.
Place pineapple in small bowl and pour the rum over it. Toss to coat all the pieces, cover and stash in fridge for an hour to overnight. While it sits, toss it around a few times to ensure all the pieces absorb some rum.
Distribute the pineapple among two cocktail glasses (you can choose to pour the leftover fruit-infused rum into the glasses or save it for another time. It’s fantastic.) Top each glass with a generous squirt of whipped cream and 1 to 2 Tbsp toasted coconut.
For a virgin rendition, use plain pineapple chunks and top with whipped cream and coconut.
If you add in the leftover rum, each serving is 220 calories.
Try this Piña Colada Smoothie!