Tag

coconut milk

Browsing
Drinks

Easy 3-Ingredient Piña Colada Recipe (NO added sugar!)

By
3 ingredient pina colada in a glass with a cherry and umbrella on top.

Channel your inner beach vacation with this easy piña colada recipe – frosty, tropical, perfectly creamy, and made with just 3 ingredients! NO added sugar, no pineapple juice from concentrate, no complicated steps required. Just frozen pineapple, coconut milk, and rum blended together into the most refreshing frozen cocktail you’ll make all summer. It’s healthier than any other piña colada recipe out there, and somehow still tastes just as good (if not better) than the version you’d order on vacation!

If you love an easy frozen cocktail, this one belongs right alongside my Mango Margaritas and Watermelon Margaritas in your summer entertaining rotation. This recipe makes a whole pitcher, which means it’s perfect for backyard parties, pool days, or just a Friday night when you want to feel like you’re on a tropical vacation without leaving your kitchen. 🙂

Why You’ll Love This Easy Piña Colada Recipe

  • Just 3 ingredients. Frozen pineapple, coconut milk, and rum. That’s it – no cream of coconut, no pineapple juice, no extra steps. This is the simplest piña colada recipe you’ll find anywhere.
  • No added sugar. Most piña colada recipes rely on cream of coconut, which is loaded with added sugar. This version uses frozen pineapple and full-fat coconut milk instead, which means all the sweetness here is naturally occurring – no refined sugar needed.
  • Healthier than any other piña colada. Without the added sugar from cream of coconut, this version is significantly lighter while still delivering that classic rich, creamy, tropical flavor you’re craving.
  • Just as delicious. Don’t let the simplicity fool you – this tastes exactly like the piña colada you’d order on vacation. Sweet, creamy, tropical, and perfectly balanced.
  • Makes a whole batch. This recipe makes plenty to share, making it perfect for summer parties, barbecues, and pool days. It also scales up easily if you’re hosting a crowd!
  • Super refreshing. Cold, frosty, and packed with tropical pineapple-coconut flavor – there’s nothing better on a hot summer day.
overhead close up image of a easy 3 ingredient pina colada in a glass.

Frequently Asked Questions

Can I use fresh pineapple?

You can, but I highly recommend sticking with frozen pineapple for this recipe. Frozen pineapple is what gives this piña colada its thick, frosty, slushy texture without needing any extra ice, which would water down the flavor. If you only have fresh pineapple, you can freeze your own: cut into 1-inch chunks and freeze in a single layer on a parchment-lined baking sheet for at least 2 hours before blending. You could also use fresh pineapple plus a cup of ice, but the texture will be slightly different – less thick and creamy, more like a slushy.

What can I use instead of rum?

If you’d like to make this alcohol-free, simply leave the rum out entirely or replace it with an extra splash of coconut milk or pineapple juice to maintain the liquid ratio. For a different flavor profile, coconut rum is a fun swap that doubles down on the tropical coconut flavor. White rum is the traditional choice, but if you prefer a richer, more caramel-forward flavor, you can use a small amount of dark or spiced rum – just know it will change the classic piña colada taste.

How do I make this a non-alcoholic piña colada?

Simply omit the rum! Replace it with an additional ¼–½ cup of coconut milk or pineapple juice to keep the same creamy, blended consistency. The frozen pineapple and coconut milk alone create such a rich, satisfying drink that you genuinely won’t feel like you’re missing anything. This is a great option for kids, pregnant friends, or anyone who prefers to skip the alcohol – and it’s just as refreshing!

3 ingredient pina colada in a glass with a cherry and umbrella on top.
5 from 1 vote

3-Ingredient Easy Piña Colada Recipe

This easy piña colada recipe is made with just 3 ingredients – frozen pineapple, coconut milk, and light rum – blended into the most refreshing, tropical frozen cocktail with NO added sugar! It comes together in just 5 minutes, makes a whole pitcher, and tastes exactly like the piña colada you'd order on a beach vacation. If you're looking for an easy, healthier piña colada recipe that's perfect for summer parties, this is the one to make this weekend!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Equipment

  • 1 blender

Ingredients

  • 4 cups frozen pineapple
  • 1 cup coconut milk (from a can for the best flavor!)
  • 1/2 cup light rum

Instructions

  • Add all ingredients to a blender and blend until no chunks of pineapple remain.

Notes

  • Use canned, full-fat coconut milk for the richest, creamiest flavor — avoid the carton kind found in the dairy aisle.
  • Frozen pineapple gives the best thick, frosty texture without watering down the flavor.
  • For a non-alcoholic version, omit the rum and add an extra splash of coconut milk or pineapple juice.
  • Best enjoyed immediately — this drink will separate and thin out if left to sit too long.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 24g | Protein: 1g | Fat: 9g | Fiber: 2g | Sugar: 17g
View Post
By
30 Minutes or Less

4 Ingredient Almond Joy Cookies

By
overhead image of 4 ingredient almond joy cookies on a baking sheet.

I recently shared a 4 ingredient healthy snickers recipe, and since those were such a huge hit, I thought… what candy bar can I recreate next?! So I took a quick peek into my pantry and found two giant bags of shredded coconut (bought one forgetting I had the other) and just like that the light bulb went off – ALMOND JOY! I continued my brainstorming and realized the easiest way to recreate this delicious candy bar would be in cookie form. So here ya have it, 4 ingredient almond joy cookies!

And if the few-ingredient healthier dessert thing sparks your interest, I have to recommend you also give my 5 ingredient gluten-free cookie dough a try! Yup, just 5 ingredients, NO baking, and healthier than most other cookie dough recipes out there.

close-up image of a 4 ingredient almond joy cookies with shredded coconut on the side.

What You’ll Need to Make 4-Ingredient Almond Joy Cookies

Unsweetened Coconut – Opt for a brand like Bob’s Red Mill, which offers high-quality unsweetened shredded coconut. Unsweetened shredded coconut adds natural sweetness and a chewy texture to the cookies without added sugar!

Chocolate Chips – I used semi-sweet chocolate chips for the best balance of sweetness and flavor.

Almonds – Choose roasted and salted almonds for a savory crunch. Chopping the almonds roughly ensures that each bite has a nice crunch and balances the chewy texture of the coconut.

Sweetened Condensed Milk – I used Nature’s Charm sweetened condensed coconut milk to make these vegan cookies, but regular sweetened condensed milk will work just as well. Both options give the cookies their rich, gooey texture and perfect amount of sweetness!

ingredients needed to make 4 ingredient almond joy cookies.

How to Make This Recipe

  1. Preheat oven to 325° Fahrenheit and line a large baking sheet with parchment paper.
  2. Add all ingredients to a bowl and mix until fully combined.
  3. Use a large cookie scoop to scoop out mounds of the mixture onto a baking sheet, spacing each mound about 4 inches apart.
  4. Wet the palm of your hand, then use it to gently flatten each mound into the size and shape of a cookie.
  5. Bake for 12-15 minutes, or until golden brown around the edges. Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
overhead image of 4 ingredient almond joy cookies on a baking sheet.

Variations

Get creative with these add-ins for your Almond Joy Cookies:

  • Chocolate Drizzle: Melt 1/4-1/2 cup of semi-sweet chocolate chips in the microwave in 15-second intervals, then drizzle over the top of the baked and cooled cookies.
  • Different Nuts: Swap out almonds for chopped walnuts or pecans.
  • Cherry Addition: Add dried cherries to the cookie batter for a fruity twist!
  • Almond Extract: Enhance the almond flavor by adding a little bit of almond or vanilla extract.
  • Dark Chocolate Chips: Opt for using dark chocolate chips instead of semi-sweet chocolate chips.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Dairy-Free: Use sweetened condensed coconut milk instead of regular sweetened condensed milk. I used Nature’s Charm Sweetened Condensed Coconut Milk and my cookies turned out great!

overhead image of 4 ingredient almond joy cookies on a baking sheet.
3.87 from 15 votes

4 Ingredient Almond Joy Cookies

These delicious 4 ingredient almond joy cookies are one of the easiest cookies you could ever make! Filled with flaked coconut, chocolate chips, and crunchy almonds, this cookie recipe is totally gluten-free, and includes a vegan option too. Plus, all ingredients can be stored in your pantry, making it super convenient to bake these cookies anytime those sweet cravings hit!
Print Pin Rate
Servings: 0

Ingredients

  • 3 cups unsweetened shredded coconut (for added texture, use 2 cups unsweetened shredded coconut PLUS 1 cup unsweetened coconut flakes)
  • 1 1/2 cups chocolate chips
  • 1 cup almonds, roughly chopped
  • 1 (14-ounce) can sweetened condensed milk, or 1 (11.25 ounce) can sweetened condensed coconut milk

Instructions

  • Preheat oven to 325° Fahrenheit and line a large baking sheet with parchment paper.
  • Add all ingredients to a bowl and mix until fully combined.
  • Use a large cookie scoop to scoop out mounds of the mixture onto a baking sheet. Spacing each mound about 4 inches apart.
  • Wet the palm of your hand, then use it to gently flatten each mound into the size and shape of a cookie.
  • Bake for 12-15 minutes, or until golden brown around the edges. Remove the cookie from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
View Post
By
30 Minutes or Less

Blackened Salmon Bowls with Coconut Rice and Pineapple Salsa

By

Perfectly cooked and seasoned blackened salmon, served over coconut rice with a fresh pineapple salsa! This delicious dinner recipe is surprisingly easy to make, and comes together in about 30 minutes. It’s full of flavor, super healthy, and will quickly become a family favorite!

close-up image of three blackened salmon fillets on a plate.

What You’ll Need to Make Blackened Salmon with Coconut Rice and Pineapple Salsa

Salmon – I prefer either atlantic or king salmon fillets for this recipe! Those varieties are thicker, and cook up perfectly flaky and tender. Another common type of salmon you’ll find at most grocery stores is sockeye salmon. However, sockeye is very lean, and doesn’t have nearly as much flavor as atlantic or king salmon.

Fresh Pineapple – Peel, core, and finely dice fresh pineapple for your pineapple salsa! Pineapple is perfectly tangy and sweet, which helps to balance out the savory and spicy components of the rest of this dish. Not a pineapple fan? Try one cup of fresh diced mango instead.

White Rice – Make sure you use a long grain white rice for this coconut rice recipe. Any other type of rice won’t cook the same. I love this organic long grain white rice – it’s delicious! Though if you’re looking for a grain free option, sauté up some cauliflower rice in about a tablespoon of coconut oil, instead.

Blackened Seasoning – Sure, you can buy blackened seasoning from the store, but it’s just as easy to make yourself at home! It’s a simple blend of six spices, which you likely already have on-hand. And this way, when you make this blackened salmon seasoning blend yourself, you have complete control over the flavors. Feel free to add in as much or as little of each spice as you’d like!

close-up image of blackened salmon served over coconut rice with pineapple salsa on top.

Tips and Tricks

  • Not sure if your salmon is cooked through? Check by inserting a meat thermometer into the thickest part of one of the salmon fillets. If the thermometer reads a minimum of 120° Fahrenheit, then your salmon is fully cooked and ready to eat!
  • Avoid heating your skillet to too high a temperature before cooking the salmon. I know this recipe is for blackened salmon, but we mostly achieve that blackened look through the seasonings we use. Not by cooking at a high temperature, which could easily burn and overcook our salmon fillets.
  • Switch up this recipe anyway you’d like! If you don’t like salmon, you can replace it with whatever fish you prefer. Blackened mahi mahi, halibut, or even red snapper would all taste delicious!
overhead image of a blackened salmon bowl with pineapple salsa and coconut rice on the side.

This Blackened Salmon Recipe is…

close-up image of three blackened salmon fillets on a plate.
5 from 1 vote

Blackened Salmon with Coconut Rice and Pineapple Salsa

Perfectly cooked and seasoned blackened salmon, served over coconut rice with a fresh pineapple salsa! This delicious dinner recipe is surprisingly easy to make, and comes together in about 30 minutes. It’s full of flavor, super healthy, and will quickly become a family favorite!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

For the pineapple salsa:

  • 1 cup finely diced fresh pineapple
  • 1/2 red bell pepper, finely diced
  • 1/4 cup finely diced red onion
  • 1 jalapeño, seeded and finely diced
  • 3 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt

For the coconut rice:

  • 2 cups long grain white rice
  • 1 (13.5 ounce) can coconut milk
  • 1 1/4 cup coconut water, or plain water
  • pinch of salt

For the blackened seasoning:

  • 3 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • pinch of cayenne pepper, optional

For the salmon:

  • 4 (6 ounce) salmon fillets
  • 2 tablespoons avocado oil

Instructions

  • Start by making the pineapple salsa by adding all salsa ingredients to a bowl and mixing to combine. Set aside, leaving the flavors to develop and intensify while you prepare the rest of this dish.
  • Now, make the coconut rice by adding all coconut rice ingredients to a small saucepan over medium heat. Bring rice to a boil, then reduce to a simmer and cover. Simmer for 15 minutes, then remove from heat and fluff with a fork.
  • While the rice cooks, prepare the blackened seasoning by adding all seasoning ingredients to a small bowl and mixing to combine.
  • Pat salmon fillets dry with a paper towel, then sprinkle flesh side with blackened seasoning.
  • Heat oil in a large skillet over medium heat. Once oil is hot, place salmon fillets in skillet, flesh side down, and cook 2-3 minutes. Then, flip salmon and cook 6-7 minutes, or until internal temperate of salmon reaches 120° Fahrenheit.
  • Divide the coconut rice between four bowls, place a salmon fillet into each bowl, then top the bowls with pineapple salsa.

Nutrition

Calories: 300kcal
View Post
By
Dairy-Free

No-Churn Vegan Vanilla Ice Cream

By
close up image of vegan vanilla ice cream in a bowl with a cone on top

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

hand holding a cone of vegan ice cream

What You’ll Need To Make No-Churn Vegan Ice Cream

Full-Fat Coconut Milk – Two cans (must be canned!) of full-fat coconut milk are the base of this creamy vegan ice cream recipe. I use and love the Native Forest Coconut Milk, but any unsweetened full-fat coconut milk should work. Other brands I recommend are Thai Kitchen and A Taste of Thai Coconut Milk.

Sweetened Condensed Coconut Milk – I used Nature’s Charm Sweetened Condensed Coconut Milk in my ice cream and it turned out perfect! However, I’m sure any brand of sweetened condensed coconut milk will work. And it doesn’t have to be coconut milk either, your sweetened condensed milk can be made of any non-dairy milk!

Vanilla Extract – A touch of vanilla extract for that deliciously sweet vanilla flavor! For an extra fancy ice cream, you can add a touch of vanilla bean paste as well.

Pinch of Salt – While not totally necessary, a pinch of salt helps to bring out the sweetness of this recipe! You’re gonna have to trust me on this one, a tiny pinch of salt goes a long way here. I highly recommend giving it a try!

vegan vanilla ice cream inside a loaf pan

Adjust The Flavors

Make it Vegan Chocolate Ice Cream: For a chocolate version, add 1/2 cup cocoa powder into the blender. And, for double chocolate (because why the heck not?!) swirl in some mini chocolate chips before freezing.

Add Cookie Dough: If you’re a cookie dough ice cream lover like me, sprinkle small scoops of this Healthy Cookie Dough into the coconut milk mixture right before freezing.

Make it Vegan Coffee Ice Cream: Blend a quarter cup of instant coffee powder in with the rest of the ingredients for a caffeinated twist!

4.12 from 9 votes

No-Churn Vegan Vanilla Ice Cream

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings

Ingredients

  • 2 (14-ounce) cans full-fat coconut milk
  • 1 (11.2-ounce) can sweetened condensed coconut milk
  • 1 teaspoon vanilla extract
  • small pinch of salt

Instructions

  • Add all vegan vanilla ice cream ingredients to a blender and blend until smooth.
  • Transfer to a lined loaf pan or large container, then freeze for 6 hours. Thaw for at least 10 minutes before serving.

Nutrition

Calories: 300kcal

View Post
By
30 Minutes or Less

2-Ingredient Pineapple Ice Cream

By
overhead image of pineapple ice cream in a loaf pan

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This non-dairy frozen dessert is the BEST healthy summertime treat.

hand holding a cone of pineapple ice cream

What You’ll Need To Make Pineapple Ice Cream

Frozen Pineapple Chunks – Either cut, then freeze a fresh pineapple yourself, or buy already frozen pineapple chunks. For tips on how to cut a pineapple, check out my step-by-step blog post here. But if you’re looking to save some time, buy two bags of frozen pineapple chunks from the frozen aisle at your local grocery store.

Coconut Milk – Thick and creamy full-fat coconut milk tastes best in this pineapple ice cream! However, you can certainly use a light coconut milk instead, or really any kind of milk you’d like. And if you don’t have milk, use a couple tablespoons of water. The liquid is introduced at the very end of this recipe and should be used sparingly, just until you achieve a thick and creamy consistency.

Food Processor or High-Speed Blender – While food processors work best to make this non-dairy frozen dessert, a high-speed blender will work as well. I made my pineapple ice cream with this (super cheap!) Hamilton Beach food processor. But I’ve also tried this recipe in my Vitamix, and it worked as well – just required more stopping to scrape down the sides of the blender.

overhead image of pineapple ice cream in a loaf pan

Tips and Tricks

  • Start with 1/4 cup of coconut milk, then slowly add in more to blend. The frozen pineapple mixture will start out icy and crumbly, but slowly turn smooth and creamy as more liquid is introduced. It’s important to start small here, as to not risk “watering down” your ice cream!
  • Swirl in some toasted coconut or fresh pineapple chunks! Right after blending, transfer the pineapple ice cream to an airtight container and stir in any mix-ins you’d like. Or, serve this healthy dessert with your favorite ice cream toppings!
  • Depending on how solid you’d like your ice cream, either serve it right away or freeze for a few hours before eating. How solid it is may also depend on how warm it is outside. During the summer months, I certainly have to freeze this for at least an hour before scooping and serving!

This Pineapple Ice Cream Is…

2 from 8 votes

2-Ingredient Pineapple Ice Cream

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This pineapple ice cream is the BEST healthy summertime treat.
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

  • 4-5 cups frozen pineapple chunks, about 2 10-ounce bags
  • 1/4-1/2 cup coconut milk

Instructions

  • Add frozen pineapple chunks to food processor and pulse until crumbly.
  • Slowly add in coconut milk, starting with ¼ cup and adding more as necessary, and pulse until smooth.
  • Either serve immediately, or transfer pineapple ice cream to a parchment-lined loaf pan and freeze for 2-3 hours.
  • To serve, remove from freezer and let sit at room temperature for 5 minutes before scooping and enjoying.

Nutrition

Calories: 300kcal

View Post
By