Refined Sugar Free Pina Colada tropical cocktail with less guilt

Enjoy the tropical flavors of a Pina Colada without the extra sugar so you are ready for swimsuit season.

A simple syrup made with powdered monkfruit (or your favorite sugar free sweetener) provides the perfect touch of sweetness to balance out the other flavors.

You can use fresh, frozen, or canned pineapple for this recipe. For best results, cut into chunks and freeze prior to blending. This will give you a better frozen consistency without needing additional ice.

Traditionally pina coladas are served in hurricane glasses. Garnish with pineapple and a cute umbrella. Maybe add a fun reusable straw too.

How to make unsweetened Coconut Cream

Many Pina Colada recipes call for cream of coconut, which is a sweetened version of coconut cream.

This refined sugar-free version uses the rich coconut cream found on the top of a can of unsweetened coconut milk.

Before you want to make this drink, place a can of coconut milk upside down in the refrigerator overnight. The coconut cream will rise to the top with milk on the bottom.

Open the can right side up, pour of the milk for use in another recipe (coffee creamer, smoothies, etc.). the solids on the bottom are delicious unsweetened coconut cream.

Bon Appetit explains how to make it from shredded coconut if you prefer.

Refined Sugar Free Pina Colada Mocktail

If you want to make this without the alcohol you have a few choices.

Rum extract usually contains some alcohol, but far less than rum. Omit the rum and replace with an extra 1 ounce coconut cream and 3 ounces of pineapple juice and a teaspoon or two of the extract.

There are plenty of alcohol free rums on the market. I have not tried any so I cannot recommend a particular brand. Food Network recommends Lyre's.

The Reluctant Gourmet has a recipe for a homemade rum flavor replacement using butter, raisins, molasses and a black tea bag.

Recipe

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Ingredients

 

Sugar-Free Simple Syrup:

• ¼ cup powdered monkfruit sweetener
• ½ cup water

Ingredients:

• 2 cups frozen pineapple chunks (see note)
• 8 ounce pineapple juice
• ⅓ cup coconut cream
• 4 ounces light rum
• 6-8 ice cubes
• Garnish: Fresh pineapple slices

Instructions

 

• Prepare the simple syrup by combining the powdered monkfruit sweetener and water in a small saucepan. Stir to combine and heat until the sweetener dissolves completely, about 3-4 minutes. Remove from heat and set aside to cool.
• Place the frozen pineapple, pineapple juice, coconut cream, rum, and one-quarter cup simple syrup into a blender and blend until smooth.
• While the blender is still running, add the ice cubes a few at a time until the desired consistency is reached.
• Turn blender off, remove lid, and taste. Add additional simple syrup, if desired, and blend for another 30 seconds to combine.
• Pour into glasses and serve immediately garnished with fresh pineapple slices or mini umbrellas.

Notes

makes 2 drinks

*You can use fresh or unsweetened canned pineapple that has been frozen, or frozen pineapple chunks.

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Until next time, happy eating!
~Audrey