It doesn’t matter if it’s the middle of May or the end of January, Piña Coladas always taste like sweet, sunny summertime. They also taste like sugar, cream, and calories. And headaches (rum). This Piña Colada Shakeology recipe comes to the rescue with a healthy version of the tropical cocktail and it’s one of our most popular Shakeology recipes of all time!
Invented in 1954 at the Beachcomber Bar in San Juan, Puerto Rico, the classic piña colada (which means “strained pineapple”) is made with coconut cream or coconut milk, pineapple juice, and rum.
To make our version of the piña colada, we substituted Vanilla Shakeology for coconut cream, then added pineapple juice and pure coconut extract to create a flavor that will make you daydream that you’re lying in a hammock watching waves crash on a sandy beach (just don’t get caught in the rain). A colorful cocktail umbrella completes that pretty picture.
This recipe calls for a half cup of pineapple juice and we realize that’s going to leave you with a lot left over! While tasty, we don’t recommend drinking it by the glassful, as it’s awfully high in sugar. Instead, freeze the remainder in ice cube trays so you can enjoy a piña colada smoothie anytime the mood strikes. To make it with frozen pineapple juice, just add four cubes of frozen juice to the blender along with regular ice.
Coconut extract is available in the baking aisle of most supermarkets, or buy it online. Or, you could also freeze eight ounces of coconut water in an ice cube tray and use that instead of ice! Doing so adds 45 calories to the recipe, and ½ a yellow container, but it works in a pinch.
Piña Colada Shakeology
Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving
1 scoop Vanilla Shakeology
½ cup water
½ cup 100% pineapple juice
½ tsp. pure coconut extract
½ cup ice (add more to taste)
1. Place water, pineapple juice, coconut extract, Shakeology, and ice in blender; cover. Blend until smooth.