So, we’re back.
And I’m trying to pretend we aren’t.
It was an amazing week and I will share recaps of all the awesomeness we had over the past week with you soon, but for now, I’m wallowing in denial. But even that can only last so long. Tomorrow I go back to work and that will be one heck of a wakeup call. Especially considering I haven’t set an alarm clock in almost 10 days.
Insert moan and groan here.
To attempt to starve off reality for a little bit longer, let me share a recipe for my lightened up version of a smooth and creamy piña colada. I pretty much lived on piña coladas and margaritas while on the island, because, well, there is no such thing as a calorie on vacation. But now that I’m back in the land-locked, calorie-counting world, I figured I’d try my hand at a lightened up, less sugar-y and creamy version of my favorite tropical cocktail.
There are a lot of recipes for “skinny” piña coladas out there, and I love them! But most of them are missing the smooth, creamy factor that makes a piña colada so decadent. I used coconut milk to help add some of that to my version.
Happy Monday to you, and happy last day of vacation to me!
Light and Creamy Piña Colada
Prep Time: 5 minutes
Cook Time: None
Makes: 2 servings
- 4 ounces coconut rum
- 3 ounces light coconut milk
- 4 ounces coconut water
- 3 ounces pineapple juice
- 2 cups crushed ice
- 2 maraschino cherries
- In the carafe of a blender, combine all ingredients minus the cherries. Blend on high until smooth and frothy. Pour into two glasses and garnish with cherries.