Tropicolada Cocktail - dummies

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

In this flat-belly cocktail recipe, you blend frozen mango and pineapple with rum and coconut milk to create a creamy drink that’s fit for an armchair trip to the tropics. Coconut extract offers all the flavor of coconut without all the calories of sweetened coconut milk. Feel free to replace the rum with an additional 1/4 cup nonfat milk for a non-alcoholic version.

[Credit: ©T.J. Hine Photography]

Credit: ©T.J. Hine Photography

Prep time: 2 minutes

Yield: 2 servings

1 cup frozen mango

1 cup frozen pineapple

1/2 cup light coconut milk

3/4 cup nonfat milk

1/4 cup coconut-flavored rum

1/2 teaspoon pure coconut extract

2 teaspoons unsweetened flaked coconut, for topping

  1. In a blender, combine all the ingredients except the coconut flakes.

  2. Blend until smooth and creamy.

  3. Pour into two chilled glasses, top each drink with coconut flakes, and serve each with a straw.

Per serving: Calories 259 (From Fat 78); Fat 9g (Saturated 7g); Cholesterol 1mg; Sodium 33mg; Carbohydrate 30g (Dietary Fiber 3g); Protein 4g.