Frozen Piña Colada (Refined Sugar-Free)
A tropical classic made without refined sugar, using coconut cream and a monkfruit-based simple syrup for just the right balance of creamy sweetness.
Equipment
- Small skillet or saucepan (for simple syrup)
- Measuring cups and spoons
- Blender (high-powered works best for frozen fruit)
- Spatula (to scrape down blender sides)
- Chilled serving glasses
Ingredients
Sugar-Free Simple Syrup
- ¼ cup powdered monkfruit sweetener
- ½ cup water
Piña Colada Ingredients
- 2 cups frozen pineapple chunks (fresh, frozen, or canned; see note)
- 8 oz pineapple juice
- ⅓ cup coconut cream (from the top of a can of unsweetened coconut milk)
- 4 oz light rum
- 6–8 ice cubes
Garnish:
- Fresh pineapple slices
Instructions
- Make Simple Syrup – In a small skillet, combine monkfruit sweetener and water. Heat, stirring, until dissolved (about 3–4 minutes). Remove from heat and let cool.
- Blend – In a blender, combine frozen pineapple, pineapple juice, coconut cream, rum, and ¼ cup of the cooled simple syrup. Blend until smooth.
- Add Ice – With blender running, add ice cubes one at a time until the desired thickness is reached.
- Taste & Adjust – Taste for sweetness. If desired, add more simple syrup and blend for 30 seconds.
- Serve – Pour into chilled glasses. Garnish with pineapple slices and enjoy immediately.
Notes
Mocktail Version
Omit rum and add:- 1 oz coconut cream
-
3 oz pineapple juice
before blending
Notes & Tips
- Sweetness Balance: The pineapple brings natural sweetness; the 1:2 monkfruit-to-water ratio works well without overpowering.
- Best Pineapple Texture: For a thicker, frosty drink, freeze fresh pineapple chunks ahead of time.
- Coconut Cream Tip: Use the thick cream from the top of a chilled can of unsweetened coconut milk for maximum creaminess.