PINA COLADA

This low-sugar cocktail recipe for a low-carb pina colada calls for non-authentic ingredients, however, tasting just like the traditional Boriqua beverage.

INGREDIENTS

Canned coconut cream: Be sure to use unsweetened coconut cream. 

Monkfruit - This is optional. Add only to enhance sweetness.

Skinny Syrup Pina Colada- Adds pineapple flavor to the drink without the sugary fruit. Adjust the amount to get the pineapple flavor you like. The syrup tends to be strong, so it's best to start low and work your way up.

Sparkling Water - Pro move is to use the coconut LaCroix. Along with the previous pineapple syrup, they substitute for pineapple juice. Do not use coconut water. It contains a lot of natural sugars and carbohydrates!

Heavy Cream- If you're a fan of a thicker drink, then add your desired amount of heavy cream to a blender/mixer.

Ice Cubes – Use 1 1/2 cups of ice in this recipe. You can start with 1 cup and add more ice cubes to your desired thickness. 

White rum - Low-carb, keto-friendly, zero-carb alcohol can be added to any keto cocktail recipe.

BLEND ON HIGH SPEED

Put all of the ingredients in the high-speed blender's jug and blend until smooth. I always advise beginning with a little amount of ice and skinny syrup.

This minimizes the chances of having a cocktail that is too sugary.

SERVE IN A COLD GLASS.

This cocktail is best served in a chilled glass. So take your favorite glass and pop that guy in the freezer for a minimum of 10 mins.

Now, this is my final spin! I like to dust the top of the cocktail with a brulee of monk fruit and salt. It gives a perfect sweet and salty taste.