Nutty Colada Recipes

NUTTY PINA COLADA SLAW

Steps:

• 1. Combine the mayo, juice and salt in a large bowl. Add pineapple, cabbage and coconut.
• 2. Stir until all the ingredients are coated in dressing.
• 3. Chill for at least 15-20 minutes , then add nuts right before serving.

SHERRY COLADA

Steps:

• Combine sherry, pineapple juice, cream of coconut, lime, and salt tincture in a blender with ½ cup of ice and blend until smooth.
• Pour into hurricane glass and garnish with pineapple slice, cherry, and frond.

NUTTY COLADA

Steps:

• Blend all ingredients together with 1/2 cup ice. Add more ice as you wish.

NUTTY PINA COLADA BISCOTTI

Steps:

• In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
• Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
• Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
• Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.