Lemon Coconut Piña Colada Recipes

LEMON COCONUT COLADA

Steps:

• In a shaker filled with ice; combine all ingredients; shake to blend.
• Strain into ice filled hurricane glasses.
• Garnish with lemon zest.

GINGER LEMONGRASS PINA COLADA

Steps:

• With the back of a heavy chef's knife, bruise the lemongrass stalk to expose the inside fibers and cut it into 1-inch lengths. Combine the lemongrass pieces, ginger, sugar and 1/2 cup water in a small saucepan. Bring to a simmer and cook a few minutes until the sugar dissolves. Remove from the heat and steep for 20 minutes.
• Strain the syrup into a bowl, discarding the solids. Place the bowl over a larger bowl filled with ice and whisk the syrup until it cools. Combine the pineapple juice, coconut milk, rum and all of the cooled syrup in a blender and blend; it will make a nice frothy layer on top. Pour into 4 tumblers with or without ice and garnish with the mint or lemongrass.

LEMON-COCONUT PIñA COLADA

Steps:

• Place first 6 ingredients in large blender. Add ice. Cover and blend until smooth. Pour into two 14-ounce glasses. Garnish with grated lemon peel and nutmeg.
• Coconut Rim
• Dip the rim of each glass in water, then press into a bowl of coarsely crushed toasted shredded coconut. To crush the coconut easily, rub it several times in the palm of your hand.

PINA COLADA LEMONADE

Steps:

• Combine lemonade and lemon juice.
• Add remaining ingredients and mix well.

PINA COLADA

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!