Go Back
–+ servings

Piña Colada Fruit Cocktails

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.
Yield: 2 servings
Prep Time: 5 minutes
Total Time: 1 hour 5 minutes

Ingredients
 

  • 2 heaping cups cut up pineapple
  • ½ cup light rum
  • Whipped cream
  • ¼ cup toasted coconut flakes*
Ingredient Details to Know
*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.

Instructions
 

  • 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.

Notes

If you add in the leftover rum, each serving is 220 calories.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 180Carbohydrates: 23gProtein: 1gTotal Fat: 3g— Unsaturated Fat: 0.5g— Saturated Fat: 2.5gCholesterol: 5mgSodium: 0mgPotassium: 210mgFiber: 3gTotal Sugar: 17g— Natural Sugar: 16g— Added Sugar: 1gVitamin A: 100IUVitamin C: 80mgCalcium: 22mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.