Sip And Savor This Skinny Piña Colada Recipe
It’s wedding season, and that means dresses, designs and destinations. One of the most popular running themes for weddings involves an island feel: beachy, tropical, coastal and Caribbean. What also comes to mind when you think of sand, waves, cabana boys and Reggae music? Piña coladas! OK, maybe that’s just me, but what better way to greet your guests—wedding or no wedding—than serving a skinny version of this ubiquitous island cocktail?
I created this light, refreshing version after returning from the Cayman Islands where locals favor them on the rocks and sprinkle them with fresh nutmeg. You can easily change up the recipe by adding a little guava nectar, which will add subtle flavor and turn the drink a beautiful pink color. I also use a little maraschino cherry juice.
I know you will enjoy this, and yes, if you invite me, I will join your gathering.
1 32-ounce box vanilla flavored coconut milk
2 cups pineapple juice
2 cups sugar
1 teaspoon ground nutmeg
1/2 cup spiced or dark rum
10 maraschino cherries
Place the pineapple juice, sugar and nutmeg in a sauce pot over medium heat, and stir until the sugar dissolves. Let cool.
In a large pitcher add 2 cups of coconut milk, 1 cup of reduced down pineapple syrup and 1/2 cup rum, and stir. Pour over ice and garnish with cherries. Add more fresh nutmeg and a bit of whipped cream to taste.
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