Week 37 inspired by my Dole Plantation visit last year when we were living in Hawaii,
Virgin Piña Coladas!
- 3/4 cup pineapple juice
- 3/4 cup cream of coconut
- 1/2 tsp. vanilla extract or rum extract
- 3 cups of ice
Blend all ingredient; garnish with pineapple wedges or maraschino cherries.
Pineapple is the only edible fruit of its kind, the bromeliads, and produces one fruit at a time. They are all hand planted and picked, and grow in bushes pretty low to the ground. Pineapples contain fiber, vitamin c, manganese, vitamin b6, copper, thiamin, folate, potassium, magnesium, niacin, pantothenic acid, riboflavin, and iron.
Coconut Milk and Coconut Cream are essentially the same; milk just has a higher water to coconut ratio compared to the cream. Because coconut cream is higher in fat than coconut milk, it’s important to use it in moderation. Though the fatty acids in coconut milk are medium-chain triglycerides that have been shown to have some health benefits, too much fat from coconuts or other sources will cause weight gain.
Coconut cream has a relatively high fiber content in a small serving size, and it’s also a rich source of B vitamins, vitamin C, vitamin E and the essential minerals iron, selenium, sodium, calcium, magnesium and phosphorus.
I opted to use vanilla extract…I’ve never actually tried rum extract before, but as someone in recovery I decided I wasn’t super in to trying it either. However! If you don’t have any issues with alcohol, that is potentially a better option than vanilla for a more traditional flavor? Just my guess 🙂
EnjoY!
Elevating Balance 