Articles & Recipes

Virgin Piña Colada

December 27, 2018

Perfect for New Year's Eve and entertaining, pineapple and coconut pair up in a frozen mocktail that will bring a smile to the face of your guests while supporting healthy bones, teeth and gums (shhh...no one has to know the part healthy part!).

Ingredients Makes 1 serving

1 can (14 oz/400 mL) full-fat coconut milk, chilled (see Tips) 1
2⁄3 cup frozen pineapple chunks 150 mL
1 tbsp unsweetened shredded coconut 15 mL
6 ice cubes 6
1 tsp rum extract or almond extract 5 mL

Instructions

Prep
  • Tall cup
  1. Using a spoon, carefully remove the thick layer of coagulated cream from the top of the can of coconut milk and transfer to a bowl. Measure out 2 tbsp (30 mL) cream and add to the tall cup. Measure 1⁄4 cup (60 mL) of the remaining coconut milk and set aside. Reserve extra coconut cream and coconut milk for another use.
  2. Add pineapple, coconut, ice cubes, reserved coconut milk and rum extract to the coconut cream in the tall cup. Twist the extractor blade onto the cup to seal. Blend for 30 seconds or until smooth.
Chill the can of coconut milk thoroughly and avoid shaking before opening to avoid mixing the cream with the milk. Any remaining coconut milk can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 6 months for use in other recipes. Add a colorful paper cocktail umbrella to each drink for a festive flair.

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