Avocado Pina Coladas 
Creamy Frosty Icey Cold Pina Coladas are a Summertime must-make!
As I mentioned last week, I’m personally cutting back on alcohol this summer because I have some big fitness goals that will greatly benefit from waking up each and every morning with lots of energy and a clear mind. I’m sharing lots of fun “mocktail” recipes instead because icy cold fruity drinks enjoyed with family and friends are just a favorite part of Summertime that we don’t need to skip out on!
If you’re interested in more Alcohol-Free mocktail recipes, here you go:
Avocado isn’t a typical ingredient in pina coladas, but it makes for a much creamier result. 10/10 I definitely recommend trying this!
Although fresh pineapple is available year-round in most of the US, this island fruit hits its peak from March through July.
Besides being completely DELICIOUS, fresh Pineapple is packed with nutrients, antioxidants, and other helpful compounds, such as enzymes that can help with digestion, fight inflammation and disease so drink up & eat up!
Alternatively, you may use about 4 cups of frozen pineapple purchased in the freezer section at the grocer so that you can make these right away.
Six Reasons to Eat More Avocado
6 servings
Ingredients:
- 1 small pineapple
- 1 large ripe avocado, peeled and chopped
- 1 x 15 oz can unsweetened coconut milk
- 2 cups ice
- 2 cups pure coconut water
- 1/4 cup freshly squeezed lemon or lime juice
- 1/4 cup raw honey
To garnish:
- fresh pineapple slices
- fresh lime wedges
- fresh-picked mint leaves
Instructions:
Peel, core, and cut your pineapple into chunks. Arrange in a single layer on a parchment paper-lined baking tray as shown.
Freeze for at least 4 hours or overnight.
Place your frozen pineapple chunks into a high-speed blender.
Add in the avocado, ice, coconut milk, coconut water, lemon/lime juice, and honey.
Blend until very smooth.
Serve in cocktail glasses and garnish with pineapple slices and lime wedges as shown.
Enjoy!
Rachel
Ingredients
- 1 small pineapple
- 1 large ripe avocado, peeled and chopped
- 1 x 15 oz can unsweetened coconut milk
- 2 cups ice
- 2 cups pure coconut water
- 1/4 cup freshly squeezed lemon or lime juice
- 1/4 cup raw honey
To garnish:
- fresh pineapple slices
- fresh lime wedges
- fresh picked mint leaves
Instructions
- Peel, core, and cut your pineapple into chunks. Arrange in a single layer on a parchment paper-lined baking tray as shown. Freeze for at least 4 hours or overnight.
- Place your frozen pineapple chunks into a high-speed blender.
- Add in the avocado, ice, coconut milk, coconut water, lemon/lime juice, and honey.
- Blend until very smooth.
- Serve in cocktail glasses and garnish with pineapple slices and lime wedges as shown.
- Enjoy!
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