I just love pineapple, and the canned one reminds me terribly of childhood. It’s like the taste is better when something has some memories attached. For a long time I was looking for a canned pineapples with no added sugar, but I couldn’t find such a thing anywhere and after a while I gave up.
Coincidentally I found it on No Sugar Shop and I ordered two cans, but after seeing how tasty it is, I realized that I had to buy at least four. Although I came to the conclusion that I could eat it directly from the can instead of lunch, I decided it deserves a nobler destiny and it must be incorporated it into a desert.
I do not know why, but I instantly thought about Piña Colada, which I have to not tasted for years. I realize that I do not deserve a Nobel Prize, but I thought that the combination of coconut and pineapple was brilliant and I started impatiently making this dessert.
Piña Colada (in Spanish, strained pineapple) is made with rum, coconut cream and pineapple juice. I love the flavor of rum, but this time I decided to leave it out. If you like rum and want to make a dessert that will be as close as possible to the original drink, you can add 10 to 15 drops of rum to the coconut cream. I decided to add a layer of shredded coconut for texture, appearance and flavor. I think it would have been interesting if I would have hydrated the shredded coconut with water + rum extract + erythritol with stevia, but I will try this version next time.
One dessert will have 373kcal, 33.4g of fat, 13g of carbs and 1.2g of protein!