Chill out. Calm yourself. Cool your jets. Literally, everyone on the planet has cravings. This is nothing new and nothing you can’t handle. If yours favor sweet or fruity flavors, you aren’t alone. But you are in luck! The most popular beach-day refresher, the piña colada (of course!), has made its way into a frozen treat all ages can eat. This pineapple-coconut classic has been reworked to keep the calorie count at a crave-worthy level. After all, a little dessert should never get you hot and bothered.
Makes 8 dessert cups
Macros per serving: 172 calories | 4.3 g protein | 13.5 g carbs | 12.2 g fat | 9.6 g sugar | 2.5 g fiber
Ingredients
1 scoop ARO Natural Vanilla Whey Protein Isolate
3/4 cup coconut cream (solid portion from canned coconut milk)
1/4 cup coconut butter, melted
3 Tbsp. Vitacost Organic Raw & Unfiltered Honey
1/2 cup canned crushed pineapple, drained
1/2 cup Vitacost Organic Medium-Shredded Unsweetened Coconut
Directions
- Line a muffin pan with 8 paper or silicone liners and set aside.
- In a food processor, add protein powder, coconut cream, coconut butter and honey. Mix until smooth and well combined.
- Stir in crushed pineapple and 1/3 cup shredded coconut.
- Pour mixture into prepared muffin cups, dividing evenly. Top with more crushed pineapple and shredded coconut, if desired.
- Place muffin pan in freeze and let set for at least 2 hours, or until cups are frozen.
- When ready to serve, let dessert cups sit at room temperature for 5-10 minutes.