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Tuesday, May 10, 2011

Best Ever Pina Colada


 Last year we were sailing in the British Virgin Islands with a group of great friends. There wasn't a goal or purpose to our sailing; everyone arose at their own leisure, shook off the cobwebs with a bloody or a fresh mango mimosa and then we pushed off to see where the wind would take us.

We would lay on the catamaran in the sun, play cards in the shade of the cabana and visit beaches in search of exotic drinks. One day we hung a volleyball net between two palm trees and enjoyed a morning of friendly activity.
The beach we choose that morning was well outfitted with a thatched roof bar, and while a Pina Colada is not the most exotic drink ever, we were assured this was the best ever. Maybe it was the heat of the sun, or the sand between our toes, but this pina colada really was the best any of us had ever tasted. Ever! I vowed that day to recreate these if we ever landed back in the States.
One of the things that made those particular drinks so amazing was the the coconut creme rimming the glasses. In my version, I take that a step further and add a little toasted coconut to the mix.

Beware, this is not a low calorie drink, but it's one of the tastiest with amazing cooling properties, just pretend you are in a beach where calories don't count.

Next time you're feeling the heat, whether it's from sailing  or just from the sweltering city sun - blend up these Fat and Happy Pina Colada's and feel the heat just melt away.


Tips and techniques: It is absolutely imperative to use Coco Lopez coconut creme in the recipe and on the rim of the glass, don't skimp for calorie sake. Below I offer three versions for the pina coloda, a plain, strawberry and espresso; try them all before deciding on your favorite one.


Best Ever Pina Colada

1 1/2 oz rum
2 oz Coco Lopez coconut creme
2 oz pineapple juice
crushed ice
1 cup of toasted coconut
1 extra can of coconut creme

Per drink, blend the rum, coconut creme and pineapple juice with 1-2 cups of ice. Add more or less ice to achieve desired consistency.

Place the toasted coconut on a shallow plate. Scoop the coconut creme from the 2nd can onto a another shallow plate. Roll the rim of the glass in the coconut creme and then lightly roll in toasted coconut.

Fill each glass with the blended Pina Colada, sit back and sip away the heat.

For Strawberry Pina Colada:

Add in 1 cup of frozen strawberries to the above recipe, decrease the ice.


For Coffee Pina Colada:
Add in 2 espresso shots, or 1/4 cup strong coffee to the above recipe, increase the ice.

1 comment:

  1. Uh, we'll take 2 at the bar. Make that 4.

    ReplyDelete

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