Pina Colada Drops Recipes

PINA COLADA RECIPE

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!

PINA COLADA SHOTS

Steps:

• Put the gelatin in a medium bowl. Whisk in 2 cups boiling water until the gelatin is fully dissolved. Cool the mixture to room temperature and then whisk in the coconut milk and rum. Pour the mixture into a 13-by-9-inch baking dish. The coconut milk solids will rise to the top to make a skin. Refrigerate overnight.
• Dip the pan in warm (not hot) water for 15 seconds to loosen the gelatin. Use the cookie cutter to cut out pineapple shapes. Gently lift them out of the pan and onto a plate or baking sheet.
• Mix 3 or 4 drops of green food coloring with about 1 tablespoon water. Dip a piece of paper towel in the food coloring and gently dab the "leaves" of the pineapple shapes to die them light green. Refrigerate again to dry the food coloring, about 30 minutes; serve.

VIRGIN PIñA COLADA

Steps:

• Combine pineapple juice, cream of coconut, cane syrup, apple cider vinegar, vanilla extract, and salt tincture in a blender with a ½ cup of ice and blend until smooth.
• Pour into hurricane glass and garnish with pineapple slice and frond.

PIñA COLADA CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

PINA COLADA DROPS

Steps:

• Preheat oven to 375°F Grease 4 large baking sheets.
• In a medium bowl, combine flour, baking soda and salt; set aside.
• Turn pineapple into a strainer set over a small bowl. Use your fingers or the back of a tablespoon to firmly press pineapple into strainer, extracting as much juice as possible. Set aside pineapple and juice.
• In a large mixing bowl, beat butter, sugars and vanilla until light and fluffy. Beat in egg. Stir in rum alternately with flour mixture, 1/3 at a time, blending well after each addition. Stir in coconut and pineapple, reserving juice for the glaze. Drop dough by rounded tablespoons, 1 1/2-inches apart, on prepared baking sheets.
• Bake 8 to 11 minutes, or until top springs back when lightly pressed with a fingertip.
• While cookies are baking, prepare glaze: In a medium bowl, combine powdered sugar, rum and vanilla. Add enough of the pineapple juice to make a smooth and creamy glaze of medium consistency. Brush glaze over hot cookies while still on baking sheets. Transfer cookies to racks to cool. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.