This Keto Piña Colada is pretty much the ultimate summer and vacation drink. Not on vacation? Make Piña Coladas and fake it. Truly, making these takes the edge off the heat of summer or brings the sunshine in for you during winter.
Literally, the Piña Colada is translated to mean “strained pineapple” in Spanish. Born in Puerto Rico as a ‘signature drink’, the Piña Colada remains their national drink and celebrates Piña Colada Day every July 10th.
Me, I am marking my calendar as we speak going forward in celebration. I mean, the combination of the frothy blend of rum, cream of coconut and pineapple—you cannot go wrong.
The better news is that if there is an ultimate fat bomb in a cocktail the Piña Colada is definitely it. It tastes fantastic and is loaded with good fat. The key to the perfect Keto Piña colada is to use coconut cream not simply coconut milk, as it has highest fat content. The one I used in this recipe is Let’s Do Organic Heavy Coconut Cream as it has the highest fat content I could find and is extra creamy. You don’t necessarily have to get a certain brand but you want a fat content above 20% and for it to be extra rich and creamy. Once you have that, success is within reach.
Next you do need a really good quality blender to really incorporate the ice and coconut cream. That way you get absolute smoothness with a good amount of frothiness. That’s why I always use a stand blender for this drink. And you want to give it the time it needs to fully incorporate. If you find the drink is too rich, add another ¼ cup of ice.
Then, you use pineapple extract rather than using pineapple juice as in the non-keto version. This way, it is truer to its translated meaning than even the original recipe. It’s not a common thing to buy, but it is out there. Be sure to get one that is actually made from pineapples and not artificial since the recipe relies on a true pineapple flavour. I make my own, so if you’re feeling adventurous make your own Pineapple Extract. It does take some upfront prep but it’s super easy. All you need to account for is the time it needs to sit before it’s ready for use.
To note, some like their Piña Colada with 2 oz of rum rather that just 1.5 oz. I don’t, simply because I’ve learned my lesson when it comes to living a low carb life and consuming alcohol. I am definitely more susceptible to the effects now than I was before, and I’d rather not be feeling like death the next day over another ½ ounce in a glass. Further to that, if you are using my homemade pineapple extract recipe, that 1 ½ teaspoons of extract is adding extra alcohol.
A little side story, about when I was developing the recipe with my husband, Douglas. Cocktails are his favourite when I develop recipes! I started off with the 2 ounce portion, plus the pineapple extract. Now we usually like to enjoy a cocktail before supper, most often once I have prepped the meal and the cooking is in process so we’re just waiting for things to be done—but not on this day.
He was so excited for his Keto Pina Colada, he begged, and I obliged, that I make it first, and then prep the tandoori salmon with roasted radishes after. How could I say no? Well, ¾ of the way through finishing said Piña Colada, I felt quite smashed and provided no guarantees on said, tandoori salmon with roasted radishes.
They turned out great thankfully, most of all because they are both easy as smoothies to make, and the food righted the ship. That being said, you’ve been warned! I’ll leave it to you to decide how much rum you like but my recipe is catered to the ‘I’m finishing my cocktail above the table’ demographic.
The recipe is below. Let me know what you think and post a picture showing how you dressed yours up!
Hope you enjoy this drink as much I do.
Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.
Yup, that’s me with my eyes closed while my hubby takes the picture. Totally me. I’m in my happy place doing one of my favourite things: on a hike in the Cape Breton Highlands.
I started my low-carb journey three years ago, for health reasons, determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police.
I thought, as someone with a severe peanut/tree nut allergy, I am already a pro at adapting recipes to my nut-free existence, so adapting Keto to also be nut-free is something I can master. Truly, I love both the experimentation and the glee when I hit upon something fabulous and all with no sugar! It’s here where the idea was born for lafemmenikketo.com. I feel like a superhero baker and cook with a whisk in hand, whipping the carbs gone to make fabulous nut-free treats without the sugar. This, to me, is simply joyous. I hope you think so too!
This Keto Milk Chocolate Bar recipe is super easy. And when you need chocolate this is key. I love working with chocolate but it’s extremely fussy, so I wanted a fail safe recipe, that is kind of a cheat. Meaning, I’m not actually making the milk chocolate from scratch, I’m just putting it together so that it seems miraculously awesome.