Skinny Piña Colada

In light of our recent “skinny” cocktail recipe postings, we were asked by Facebook friend Sherri if we could include a recipe for a Skinny Piña Colada. Certainly, we thought, we could find a way to take a bite out of the calories of this high calorie coconut creme and juice based cocktail whose taste takes us right to the islands?

Well, in this recipe, we did decrease the calorie level from 278.5 for one serving of our regular Piña Colada Recipe to 142 calories per serving in the following Skinny Piña Colada! For just a little added kick – add a .5 oz dark rum floater for an additional 32 calories :)

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Skinny Piña Colada
(makes one – 142 calories)

3/4 c. frozen pineapple chunks
1/4 c. plus 2 tbsp unsweetened coconut milk
1 oz coconut rum
.5 oz  dark rum floater (optional – add 32 calories)
ice
pineapple and maraschino cherry for garnish

Blend all ingredients in a blender until smooth and creamy. Add more ice for a thicker consistency, or add a little water to thin. If desired, add a floater. Garnish with pineapple and a cherry.

 

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Lava Flow

Aloha! We enjoyed a Lava Flow on vacation in Hawaii a while back and loved the banana, coconut, strawberry (and rum of course!) taste. Because we add ice to the banana, coconut and pineapple mix, it makes a nice, light and frozen concoction. Close your eyes while you sip and you might even hear the palm trees rustling in the gentle Hawaiian breeze…

Lava-Flow--(600)-O
Lava Flow
(makes one)

1 oz. coconut rum
1 oz. light rum
1 small banana (or half of one large)
2 oz. pineapple juice
2 oz. coconut cream
2 oz fresh strawberries (about 2 large)
1/2 c. ice

Blend the banana, pineapple juice, coconut cream and ice in a blender until smooth and frothy and save in a glass. Slightly blend the strawberries and rums in a blender and pour in a small hurricane glass. Slowly pour the banana, pineapple and coconut cream blend on top of the strawberry and rum mix and watch as the strawberry mix swirls up into the lighter mixture looking a bit like a lava flow! Garnish with a strawberry or slice of pineapple.

If you like the sound of this recipe, you might also like a Miami Vice

You might also enjoy Rum Therapy On Kauai

 

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The Equator Shooter

I haven’t been able to concentrate very well lately – my mind keeps wandering to an island in the sun. In fact, in just a few days my toes will be happily wiggling in some warm sand. As we head in the direction of the equator we will celebrate the beginning of a tropical holiday with one (or possible two!) of these yummy concoctions. Maybe you would like one too?

The Equator Shooter

1/2 oz peach schnapps
1/2 oz white rum
Grenadine syrup

Layer ingredients in the exact order. Grenadine should sit on top for a little bit before sliding down the inside of the shot glass.

photo: Pamela Ott

Chocolate Rum Balls

Rum Balls are a pretty popular holiday treat. Thanks to Christie for sharing her recipe for Chocolate Rum Balls – yummmm… To make Coconut Chocolate Rum Balls, substitute Coconut Rum for the dark rum.

Chocolate Rum Balls

½ cup (1 stick) of butter, softened
1/3 cup granulated sugar
1 egg yolk
1 tablespoon dark rum
1 teaspoon vanilla
1 cup all purpose flour
¼ cup unsweetened cocoa powder
1 cup finely chopped walnuts or pecans
Powdered sugar

Combine butter, granulated sugar and egg yolk in large bowl; beat until light and fluffy.  Add rum and vanilla; mix well.  Add flour and cocoa; stir until well blended.  Stir in nuts.  Cover; refrigerate 1 hour or until firm.

Preheat oven to 350ºF.  Lightly grease cookie sheets or line with parchment paper.  Shape dough into 1-inch balls; place 2 inches apart on prepared cookie sheets.  Bake 15-20 minutes or until firm.  Transfer to wire racks; cool 5 minutes.  Roll warm cookies in powdered sugar.  Cool completely on wire racks.

Rum Dinner Rolls

Need something easy, but delectable to bring to Thanksgiving Dinner? How about Rum Dinner Rolls? Super easy and tasty!

Rum Dinner Rolls

1 pkg. already-browned dinner rolls
1/4 c. margarine
1/2 c. sugar
1/4 c. rum

Break rolls apart and put into pan. Melt together margarine, sugar and rum. Pour over rolls – let sit overnight to saturate. Heat for 3 or 4 minutes as directed on package.

(Milk can be substituted for the rum if you need to make a batch for the young’uns too!)

Piña Colada

The official drink of Puerto Rico, the Piña Colada has long been a favorite vacation drink of mine. The taste just reminds me of digging my toes in the warm sand and basking in the tropical sunshine…

Here’s an easy and tasty recipe for this delicious tropical beverage. (Check out an even more decadent Piña Colada Recipe here!) Enjoy!

Pina Colada Rum RecipePiña Colada
(Makes 2)

4 oz. pineapple juice
4 oz. Coco Lopez cream of coconut
3 oz. light rum
2 c. crushed ice
fresh nutmeg

Pour pineapple juice, cream of coconut and rum into a blender with the crushed ice and blend until smooth. Add more ice if needed to thicken. Pour into a glass, sprinkle with nutmeg and garnish with a slice of orange or pineapple.

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Piña Colada
 
An easy and tasty recipe for this delicious tropical beverage!
Author:
Recipe type: Drinks
Serves: 2
Ingredients
  • 4 oz. pineapple juice
  • 4 oz. Coco Lopez cream of coconut
  • 3 oz. light rum
  • 2 c. crushed ice
  • fresh nutmeg
Instructions
  1. Pour pineapple juice, cream of coconut and rum into a blender with the crushed ice and blend until smooth. Add more ice if needed to thicken. Pour into a glass, sprinkle with nutmeg and garnish with a slice of orange or pineapple.


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Pictures and other content may not be re-used without written consent from Rum Therapy, LLC