Pina Colada With Toasted Coconut Rim – a delicious recipe with coconut, pineapple, pineapple juice, light coconut milk, sugar, light rum. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place 2 tablespoons flaked sweetened coconut in a small nonstick skillet over medium heat. Cook, shaking the pan often, about 4-5 minutes or until coconut lightly browns. Transfer to a bowl, and cool. Combine 1 1/2 cups cubed fresh pineapple, 1 cup pineapple juice, 3/4 cup light coconut milk (don't rinse measuring cup--see why below), 1/3 cup sugar, 1/4 cup light rum, and 8 ice cubes in a blender. Process until thick and smooth.
2
Dip a pastry brush or folded paper towel into the residual coconut milk in the measuring cup, and brush the inside and outside rims of 4 tall glasses. Dip the rim of each glass in the coconut to coat. Divide the pina colada among the 4 glasses. Garnish with pineapple, if desired.
168
kcal
Calories
1
g
Fat
38
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons flaked sweetened coconut, 1 1/2 cups cubed fresh pineapple, 1 cup pineapple juice, 3/4 cup light coconut milk, and more.
Yes, Pina Colada With Toasted Coconut Rim falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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