PINA COLADA MADELEINE COOKIES
This is a super-quick, very yummy cookie that meshes well in any island or Latin-themed gathering.
Provided by Ingrid Hoffmann
Categories dessert
Time 24m
Yield about 4 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed.
- Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter.
PINA COLADA PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
- In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
- For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
- For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
- Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
- For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.
PINA COLADA COOKIES
Make and share this Pina Colada Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 52m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
- Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
- Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
- Chill dough, covered, for 30 minutes.
- Preheat oven to 375°.
- Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
- Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
- Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
- Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.
BOB'S PINA COLADA COOKIES
I got this in a newsletter I get each week and I thought these sounded very good. Posting here for safe keeping
Provided by Elaine
Categories Dessert
Time 27m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream butter in a bowl. Add eggs and vanilla. Mix well.
- Add defrosted pineapple juice and mix.
- In another bowl combine flour and baking soda. Add to liquid mixture. Mix well.
- Stir in oats, coconut and pineapple, then mix well.
- Drop by rounded tablespoons on ungreased cookie sheet and bake for 10-12 minutes until light golden brown.
- Cool one minute on cookie sheet then transfer to cooling rack to complete cooling.
- Store in air-tight container.
Nutrition Facts : Calories 198.3, Fat 10.3, SaturatedFat 6.3, Cholesterol 38, Sodium 124.4, Carbohydrate 23.9, Fiber 2.6, Sugar 9.6, Protein 3.9
PIñA COLADA CUPCAKES
These cupcakes are filled with a pineapple curd that's made with an optional tablespoon of rum. The combination of pineapple and rum really drives home the flavor of pina coladas in these cupcakes!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the pineapple curd: Whisk the granulated sugar, pineapple juice and salt in a medium saucepan. Whisk in the eggs and egg yolks until combined. Cook over medium heat, whisking constantly and reducing the heat if the mixture starts bubbling too much, until the curd is the consistency of pudding, 7 to 8 minutes (you should have a little over 1 cup).
- Remove from the heat and whisk in the butter and rum (if using). Strain the curd through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until completely cooled, about 2 hours.
- Meanwhile, make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper or foil liners. Whisk the flour, baking powder and salt in a medium bowl. Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla. With the mixer on medium speed, beat in half of the flour mixture, then the milk, then the remaining flour mixture until combined.
- Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely.
- Make the frosting: Combine the butter and confectioner's sugar in a large bowl; beat with a mixer on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add the coconut extract and milk; beat until smooth.
- Using a paring knife, cut a slit in the top of each cupcake, cutting about three-quarters of the way down. Fill a piping bag with the pineapple curd; pipe the curd into the slit in each cupcake. Fill another piping bag with the frosting and pipe onto the cupcakes (or spread the frosting on the cupcakes). Top with the shredded coconut.
PINA COLADA
Steps:
- Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.
PINA COLADA COOKIES
Provided by Taste of Home
Time 27m
Yield 8 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Beat in pineapple. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in pecans and coconut. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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
A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 4
Steps:
- Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
Nutrition Facts : Calories 314 calories, Fat 12.7 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.5 grams fiber, Protein 1.1 grams protein, Sodium 0.1 milligram of sodium
PINA COLADA SPRITZ COOKIES
I found the basic recipe in recipegoldmine, then adapted it to make beautiful cookies for Chinese New Year. The combination of pineapple, coconut and a hint of almond is very yummy! Prep time is an estimation and cook time is 8 minutes per batch. Please note that these cookies are not very sweet, so if you have a sweet tooth, do not hesitate to use 1/2 cup of caster/brown sugar.
Provided by WaterMelon
Categories Dessert
Time 28m
Yield 50-60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 400 deg F.
- Combine butter, caster sugar, brown sugar in a large mixer bowl.
- Beat on medium speed until light and fluffy.
- Add egg, mix until combined.
- Add the lemon juice, zest, almond and coconut extract.
- Combine well.
- Mix salt with flour.
- Add it to the butter mixture gradually.
- (I use a wooden spoon) Put dough into cookie press.
- Press cookies onto UNGREASED cookie sheet.
- Bake for about 8 minutes.
- NOTE: Before baking, i brush cookies with egg yolk glaze, fill the middle with some pineapple jam/filling and sprinkle with some dessicated coconut.
- Very delicious tropical cookies that i bake for Chinese New Year.
Nutrition Facts : Calories 62.9, Fat 3.8, SaturatedFat 2.4, Cholesterol 14, Sodium 25.7, Carbohydrate 6.4, Fiber 0.2, Sugar 2.1, Protein 0.8
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