Sweetpotato Piña Colada
Cooking time
20 mins
Prep time
15 mins
A creamy, alcohol-free piña colada that's teeming with natural sweetness. Perfect for long summer days.
Serving
Apparatus needed
- Pot
- Blender
- 2 large North Carolina sweetpotatoes, cubed
- 1 large North Carolina sweetpotatoes, cubed
- ½ large North Carolina sweetpotatoes, cubed
- 2 fresh pineapples, chopped
- 1 fresh pineapples, chopped
- ½ fresh pineapples, chopped
- 8 tbsp maple syrup
- 4 tbsp maple syrup
- 2 tbsp maple syrup
- 4x cans of coconut milk
- 2x cans of coconut milk
- 1 cans of coconut milk
- 2 juice of lime
- 1 juice of lime
- ½ juice of lime
- 2 handfuls of ice
- 1 handfuls of ice
- ½ handfuls of ice
- 8 pineapple slices and pineapple leaves, to garnish
- 4 pineapple slices and pineapple leaves, to garnish
- 2 pineapple slices and pineapple leaves, to garnish
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 493kcals
Fat: 39g
Carbohydrates: 34g
Sugar: 19.5g
Protein: 4.2g
Fibre: 1.6g
Directions
Step 1
Boil the sweetpotatoes in water for 15 minutes or until tender. The cooking time will vary depending on the size of the cubes.
Step 2
Drain very well and cool the sweetpotatoes in the fridge.
Step 3
In a blender jug, combine the coconut milk, lime juice, maple syrup, chopped pineapple, cooled sweetpotato and a handful of ice.
Step 4
Blend until smooth.
Step 5
Pour into tall glasses and garnish with the pineapple slices and leaves.
