PINA COLADA RECIPE
This Piña Colada recipe is refreshing, not overly sweet, and tastes distinctly like coconut and pineapple. We love it and we could drink it all summer long!
Provided by Aleksandra
Categories Drinks
Time 5m
Number Of Ingredients 12
Steps:
- BLENDER Pina Colada (Frozen Pina Colada - this version is served more often in restaurants) - add all ingredients into a blender container and blitz until almost smooth. Blender Pina Colada will have a slushie/smoothie consistency. You can also use a good immersion (hand) blender to mix the ingredients.
- SHAKEN Pina Colada - add all the ingredients into a shaker or a big jar. Shake it thoroughly, for a minimum of 30 seconds. It's best to use crushed ice here. You can also serve it on the rocks (simply pour the drink over ice). This drink will be a little thinner.
- Add all the ingredients into a blender container and blitz until the drink has a slushie consistency (or until smooth). You can also use a good immersion (hand) blender to mix the ingredients.
- Serve chilled and enjoy!
Nutrition Facts : Calories 340 kcal, ServingSize 1 serving
PINA COLADA
Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!
Provided by Debs Recipes
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9
PIñA COLADA "NICE" CREAM
Don't let the lack of dairy in this nice cream fool you - the creamy canned coconut cream gives this sweet frozen (and vegan!) treat its creamy taste and texture.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
- Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
- Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
- Scoop the "nice" cream into bowls and top with the toasted coconut.
PINA COLADA CREAM PUFFS
Make and share this Pina Colada Cream Puffs recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pudding as directed, using the milk. Place in medium bowl; cover surface with plastic wrap.
- Chill at least 4 hours.
- When cool, fold in the coconut and drained pineapple. Add rum extract.
- Chill until ready to be used.
- Preheat oven to 425°.
- Heat water, butter, salt and sugar in heavy, medium saucepan over medium-low heat until butter melts.
- Remove from heat; stir in flour all at once, beating using a wooden spoon until smooth.
- Return to heat. Stir constantly until dough leaves sides of pan, forming smooth mass (dough should look slightly dry), approximately 12-15 minutes; remove from heat.
- Make well in center of dough; add 1 egg at a time, beating vigorously with wooden spoon until paste has absorbed all liquid and reformed into smooth mass before adding next egg.
- Measure 1/4 cup of dough; place in mound on a lightly buttered baking sheet.
- Repeat, making 6 mounds. Top each with 1 tablespoon of remaining dough.
- Bake until puffed and golden, 20-25 minutes.
- Remove from oven.
- With sharp knife, make a small slit in each where large bottom connects with smaller top.
- Bake 10 minutes, then allow to cool on racks.
- Cut tops of cream puffs off with serrated knife.
- Pull out any moist dough inside and fill each with the pudding mixture; replace the tops.
- Next, combine confectioners' sugar and the water in bowl of electric mixer; beat until smooth.
- Drizzle the icing over tops of the puffs and sprinkle with the coconut.
- Enjoy!
Nutrition Facts : Calories 480.8, Fat 23, SaturatedFat 14.6, Cholesterol 182.9, Sodium 692.5, Carbohydrate 61, Fiber 1.4, Sugar 42.1, Protein 9.2
PIñA COLADA PASTRY CREAM
Provided by Johnny Iuzzini
Categories Fruit Dessert Tropical Fruit Pineapple Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk the pineapple juice and coconut milk together. Heat over medium heat, stirring occasionally, for about 3 minutes, until the liquid is hot and steaming but not boiling.
- Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together. In a medium bowl, whisk the egg yolks and whole egg until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot pineapple and coconut milk mixture over the yolk mixture and whisk very well until combined. Add another third and whisk well. Whisk in the remaining hot liquid and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil.
- Once it is bubbling, whisk the mixture vigorously at a boil for 3 to 4 full minutes. Remove the pan from the heat and whisk in the butter, a little at a time. Mix in the rum, if using, after the butter has been incorporated.
- Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface.
- Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.
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