Piña Colada Bombs Recipe By Tasty Recipes

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PIñA COLADA BURGER RECIPE BY TASTY



Piña Colada Burger Recipe by Tasty image

Here's what you need: mayonnaise, brioche buns, butter, ground beef, teriyaki sauce, salt, pepper, colby jack cheese, pineapple, bacon, cream of coconut, crushed pineapple, sour cream, coconut flakes

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

⅓ cup mayonnaise
4 brioche buns
2 tablespoons butter, melted, plus more for buns
2 lb ground beef
⅔ cup teriyaki sauce, divided
salt, to taste
pepper, to taste
4 slices colby jack cheese
4 slices pineapple
4 slices bacon, cooked
1 ⅔ cups cream of coconut
1 cup crushed pineapple, drained
1 ⅛ cups sour cream
⅓ cup coconut flakes

Steps:

  • Preheat grill to high heat.
  • To make the piña colada sauce, add the cream of coconut, crushed pineapple, sour cream, and coconut flakes to a bowl and stir to combine.
  • Add the ground beef to a bowl with ¼ cup of teriyaki sauce and mix to combine. Form the ground beef into 4 burger patties.
  • Brush each burger patty with melted butter, and sprinkle each side with salt and pepper.
  • Brush the brioche buns with butter.
  • Grill the pineapple until grill marks form, about 2 minutes. Flip the pineapple slices over, and grill for 2 more minutes.
  • Grill the burgers for 4-7 minutes, brushing them with additional teriyaki sauce. Flip the burgers and continue cooking for 3-6 minutes.
  • Place the cheese on the burgers and cook until melted, 1 minute. Toast the buns on the grill, 30 seconds.
  • Add ⅓ cup (75 g) of the piña colada sauce to a bowl along with the mayonnaise, and stir to combine. Reserving the rest of the piña colada sauce for future use.
  • Spread the piña colada and mayonnaise mixture on the buns. Top with a burger patty, pineapple slice, and bacon.
  • Enjoy!

PIñA COLADA IN A PINEAPPLE RECIPE BY TASTY



Piña Colada In A Pineapple Recipe by Tasty image

Here's what you need: pineapple, coconut cream, coconut milk, white rum, ice, lime, pineapple corer

Provided by Alix Traeger

Categories     Drinks

Yield 4 servings

Number Of Ingredients 7

1 pineapple
1 cup coconut cream
¼ cup coconut milk
1 cup white rum
3 cups ice
1 lime, juiced
1 pineapple corer

Steps:

  • Using a pineapple corer, core the pineapple and slice the pineapple into chunks.
  • Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.
  • In a blender, add the frozen pineapple, coconut cream, coconut milk, white rum, ice, and lime juice.
  • Place the blender back in the freezer for 20 minutes or until thickened.
  • Blend one more time until fully incorporated.
  • Pour piña colada back into the pineapple.
  • Top with a maraschino cherry.
  • Enjoy!

Nutrition Facts : Calories 427 calories, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, Sugar 41 grams

PIñA COLADA CUPCAKES RECIPE BY TASTY



Piña Colada Cupcakes Recipe by Tasty image

Here's what you need: caster sugar, butter, eggs, coconut milk, pineapple juice, coconut cream, plain flour, baking powder, bicarbonate of soda, salt, icing sugar, butter, double cream, coconut rum, pineapple juice

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 15

2 ½ cups caster sugar
¾ cup butter, melted
2 eggs
½ cup coconut milk, malibu preferred
2 tablespoons pineapple juice
2 tablespoons coconut cream
2 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 pinch salt
3 ½ cups icing sugar
1 cup butter
¼ cup double cream
1 tablespoon coconut rum
1 tablespoon pineapple juice

Steps:

  • Whisk the melted butter and sugar together until noticeably thicker in consistency (about 3 minutes).
  • Add the eggs, coconut rum, pineapple juice and coconut cream and whisk again until combined.
  • In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Add gradually to the butter and rum mixture, mixing each time.
  • Pour the cake batter into a jug and then pour into 12 cupcake cases, about ¾ of the way up. Bake for 15-18 minutes at 180°C (350˚F).
  • Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice together until thick and creamy.
  • Using a piping bag or zip top bag with a small corner cut off, pipe the topping onto the cupcakes and decorate with some dessicated coconut, cherries and a straw.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 78 grams, Fat 32 grams, Fiber 0 grams, Protein 4 grams, Sugar 60 grams

PIñA COLADA BOMBS RECIPE BY TASTY



Piña Colada Bombs Recipe by Tasty image

Summer is almost over but we are still dreaming about piña coladas! These piña colada bombs are the perfect poolside treat.

Provided by Ivanna Lopez Guajardo

Categories     Snacks

Time 1h

Yield 10 balls

Number Of Ingredients 7

2 cups unsweetened coconut flakes
½ cup candied pineapple chunks, chopped
½ cup dehydrated tart cherries, chopped
⅔ cup sweetened condensed milk
2 tablespoons coconut flour
½ cup pure cane sugar
½ cup water

Steps:

  • In a large bowl, stir together the coconut flakes, pineapple chunks, cherries, condensed milk, and coconut flour until evenly combined.
  • Roll the mixture into 1-inch (2½-cm) balls and place on a plate. Refrigerate for about 30 minutes, or until firm.
  • In a small saucepan over medium heat, combine the sugar and water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until the temperature of the sugar reaches 300°F (150°C).
  • Carefully insert a skewer into a piña colada ball and dip in the sugar syrup to coat. Return to the plate to cool for 5 minutes and repeat with the remaining balls.
  • The piña colada balls will keep in an airtight container at room temperature for up to 3 days.
  • Enjoy!

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