Keto-Friendly Tropical Sunset Mocktail

Allergens

Tree nuts (coconut)

Ingredients

• 2 cups fresh pineapple chunks 1 cup unsweetened almond milk 1/2 cup canned coconut milk 1/4 cup freshly squeezed lime juice 1 tbsp granulated stevia or erythritol Ice cubes, for serving

Instructions

1. In a blender, combine pineapple chunks, almond milk, and coconut milk. Blend until smooth.
2. Strain the mixture through a fine mesh sieve into a large measuring cup, pressing down on the solids to extract as much liquid as possible. Discard the solids.
3. Add lime juice and sweetener to the strained pineapple mixture. Stir until the sweetener has dissolved completely.
4. Fill 4 glasses with ice cubes and pour the tropical sunset mocktail over the ice. Garnish with a pineapple wedge or a sprig of mint, if desired.

Chef’s Insight

When blending the pineapple, ensure it is well-chopped to create a smooth texture in the final mocktail.

Notes

For a thicker mocktail, blend some avocado into the mixture before straining it.