Ingredients

Scale

For the Piña Colada mixer (aka coconut pineapple goodness):

1 22-oz, container of coconut cream
1 12-oz. can of frozen Dole pineapple juice concentrate
Juice of 1 – 2 limes or lemons
1/2 cup water
1 14-oz. can light coconut milk

For 2 Pina Coladas:

2 shots of rum
4 1/2 shots of coconut pineapple goodness
1/2 – 1 mango, peeled and cut into chunks
1 shot fat free half & half or pineapple juice
ice, to taste

Instructions

Blend together the ingredients for the coconut pineapple goodness. Pour this mixture out into a jar. This will be the “base mixer” for your pina coladas. Store this in the fridge for whenever you want a pina colada or Hawaiian Fizz.
For every 2 pina coladas: put 2 shots of rum with 4 1/2 shots of the coconut pineapple goodness in a blender. Peel and chop the flesh of 1/2 – 1 mango, and add a shot of fat free half & half (for a creamier colada) or pineapple juice (for a fruitier colada). Add some ice and blend it up until no ice chunks remain. Adjust the amount of ice until you have the thickness you desire.
Pour into glasses, garnish with fresh pineapple and straws and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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