Pina Colada from Cooking light

 

Ingredients

Ingredient Checklist

• 2 cups flaked sweetened coconut
• 1 (12-ounce) can evaporated fat-free milk
• 2 cups cubed fresh pineapple
• 2 ½ cups ice cubes
• ¾ cup gold rum (such as Bacardi Gold)
• ¼ cup pineapple juice
• 2 tablespoons light agave nectar
• 8 fresh pineapple slices

Directions

Instructions Checklist

• Step 1

  Combine 2 cups coconut and evaporated milk in a medium saucepan over medium heat, and cook until tiny bubbles form around edge (do not boil), about 7 minutes. Remove from heat. Cover and chill at least 4 hours or up to overnight.

• Step 2

  Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.

• Step 3

  Strain coconut mixture through a sieve over a medium bowl, pressing coconut with the back of a spoon to remove as much milk as possible. Discard solids.

• Step 4

  Combine pineapple, ice cubes, rum, juice, and agave nectar in a blender; process mixture until smooth. Add milk mixture, and process until smooth. Serve with pineapple slices.