Pina Colada Fruit Jellies Recipes

PINA COLADA FRUIT SALAD

Steps:

• For dressing, mix first 5 ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing., Refrigerate, covered, until serving. If desired, top with mint.

PINA COLADA FRUIT JELLIES

Steps:

• Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator.
• Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan.
• Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.)
• Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours.
• When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar.
• Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight.
• Store in an airtight container.

PINA COLADA JAM

Steps:

• In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice.
• Stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat.
• Stir constantly, boil hard for three minutes.
• Remove from heat and stir in pectin.
• Skim off any foam.
• Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean.
• Apply lids and rings and tighten rings just fingertip tight.
• Process jars in boiling water bath canner for 5 minutes.
• Let sit at room temperature until set.
• Check seals -- center of lids should be indented.
• Refrigerate any unsealed jar up to 3 weeks.
• NOTE: Do NOT use coconut milk!
• This made 9 half pints and 1 quarter pint(1/2 cup).

PINA COLADAS

Steps:

• In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.