Recipe: Enlightened Pina Colada With Baked Taro Chips

Savor the end of summer with this lightened-up version of the classic Pina Colada.

Summer might be nearing to an end, but there’s still time to celebrate those last few hot and hazy days. What better way to say goodbye to the season than with one of the most iconic frozen summer drinks? Combining tropical flavors of coconut and pineapple, a pina colada is a pure combination of fresh and indulgent. For many of us, these sweet drinks are for special occasions only, seeing as they don’t always work with a health junkie’s diet. But with this “enlightened” take on a classic recipe, you don’t have to sacrifice health for flavor.

Here we combine pineapple juice, coconut water, and banana with TYKU Coconut Infusion Sake to create a frosty and flavorful, low-cal version of the classic Puerto Rican cocktail. For even more festivity, we recommend pairing it with baked taro chips. Taro is a bit like a weird cousin to the potato—it’s similar in flavor, but with 30 percent less fat, more fiber, and lots of vitamin E. And with a long history in Hawaiian cuisine, you can be rest assured that it’ll make a delightful side to your favorite summertime beverages.

Enlightened Pina Colada 


2 oz TYKU Coconut Infusion Sake
2 oz pineapple juice
2 oz coconut water
1/2 frozen banana
Handful of ice cubes
Fresh pineapple to garnish 


Combine all ingredients, minus fresh pineapple, in a blender and blend until smooth. Pour into a serving glass.

Baked Taro Chips


2 large taro roots
1 tbsp olive oil
1 tsp salt


Peel and slice two large taro roots into 1/4-inch disks. Preheat oven to 450 degrees.

Place taro disks into a deep baking dish. Brush disks evenly with olive oil and salt. Bake in the preheated oven until tops of chips are crisp, about 15 minutes. Flip chips and continue baking until second side is crisp, about 15 more minutes.

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