Pina Colada Pudding Pie Recipes

PINA COLADA PUDDING

Steps:

• Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.

PIñA COLADA PIE

Steps:

• Prepare vanilla pudding according to the package's instructions. Once it has set, mix with coconut and pour into the pre-made pie crust.
• In a separate bowl, combine Cool Whip and pineapple, then pour mixture on top of the pie. Sprinkle with additional flaked coconut and place in the fridge for at least 1 hour. Serve chilled.

EASY PIñA COLADA PUDDING PIE

Steps:

• Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Gently stir in 2 cups COOL WHIP and 1/4 cup coconut.
• Pour into crust.
• Refrigerate 3 hours or until firm. Top with remaining COOL WHIP and coconut just before serving.

PINA COLADA PUDDING PIE

Steps:

• In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
• Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
• Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

PINA COLADA BREAD PUDDING

Steps:

• For the bread pudding, combine the cream of coconut, cream, sugar, pecans, undrained pineapple, coconut, butter, eggs, vanilla, cinnamon and nutmeg in a bowl and mix well.
• Add the bread cubes and mix gently. Let stand until the bread soaks up the mixture, adding additional bread if needed; the mixture should not be runny. Spoon the bread mixture into a buttered baking pan. Bake at 350*F for 1 hour, until golden brown. Let stand until room temperature.
• For the sauce, combine the sugar and butter in a saucepan. Cook over low heat until the sugar dissolves, stirring frequently. Remove from heat. Stir a small amount of the mixture into the egg yolks to temper them. Stir the egg yolks into the hot mixture and add the run gradually, stirring constantly until blended. Pour into a thermos to keep warm, or place in a water bath.
• Cut the bread pudding into 12 to 15 slices and arrange on dessert plates. Drizzle each with the warm sauce.

PINA COLADA PUDDING SHOTS!

Steps:

• Whisk milk, vodka, pineapple rum, and pudding mix together in a bowl. Stir whipped topping into vodka mixture until mixture has a pudding-consistency. Spoon into shot glasses and refrigerate until set, at least 30 minutes.

PINA COLADA PIE

Steps:

• Preheat oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
• Add milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
• Refrigerate at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.

PINA COLADA RICE PUDDING

Steps:

• Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
• In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.

PINA COLADA PUDDING

Steps:

• Mix first 4 ingredients well in a large bowl.
• Add pineapple and its juice.
• Mix well.
• Chill for 30 minutes.