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Instructions |
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Combine 2 cups coconut and evaporated milk in a medium
saucepan over medium heat, and cook until tiny bubbles form
around edge (do not boil), about 7 minutes. Remove from heat.
Cover and chill at least 4 hours or up to overnight.
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Arrange pineapple in a single layer on a baking sheet; freeze at
least 1 hour or until firm.
3. Strain coconut mixture through a sieve over a medium bowl,
pressing coconut with the back of a spoon to remove as much milk
as possible. Discard solids.
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Combine pineapple, ice cubes, rum, juice, and agave nectar in a
blender; process mixture until smooth. Add milk mixture, and
process until smooth. Serve with pineapple slices.
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Nutritional Information
Amount per serving
Calories- 158
Fat- 1.2g
Saturated fat- 1g
Monounsaturated fat- 0.1g
Polyunsaturated fat- 0.0g
Protein- 3.5g
Carbohydrate- 18.6g
Fiber- 1.1g
Cholesterol- 2mg
Iron- 0.4mg
Sodium- 57mg
Calcium- 124mg
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Originally Submitted
5/23/2012
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