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Keto Pina Colada - A Low-Carb Take on a Tropical Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/2 cup full-fat coconut cream (from a can; chilled for a thicker texture)
  • 1 cup unsweetened coconut milk (carton or canned; adjust for desired thickness)
  • 1–2 tablespoons powdered erythritol or allulose (to taste; liquid stevia/monk fruit also works)
  • 1 teaspoon pineapple extract (adjust to taste; this replaces pineapple juice)
  • 1/2 teaspoon vanilla extract (optional, for roundness)
  • 1 tablespoon fresh lime juice (adds brightness)
  • 1 to 1 1/2 cups ice (more for a thicker, slushier drink)
  • 2 ounces white rum (optional; skip for a mocktail)
  • Pinch of salt (enhances flavor)
  • Unsweetened shredded coconut or sugar-free coconut flakes (optional, for garnish)
  • Fresh mint or a lime wedge (optional, for garnish)

Method
 

  1. Chill your ingredients. Place the can of coconut cream in the fridge for at least an hour. Cold ingredients help create a frosty, creamy texture.
  2. Prep the blender. Add the unsweetened coconut milk, coconut cream, pineapple extract, lime juice, vanilla (if using), sweetener, and a pinch of salt to your blender.
  3. Blend with ice. Add 1 cup of ice and blend on high until smooth and thick. If you prefer a slushier drink, add more ice a little at a time and blend again.
  4. Taste and adjust. Check sweetness and pineapple intensity. Add more sweetener or extract if needed, a drop at a time. If you’re adding rum, blend it in now and give it a quick pulse.
  5. Serve immediately. Pour into a chilled glass. Garnish with a sprinkle of unsweetened coconut flakes, a mint sprig, or a lime wedge.
  6. Make it extra thick. For a “frozen” style, swap some of the coconut milk with more ice, or add a few frozen coconut milk cubes.