BOOZY PIñA COLADA ICE CREAM
Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.
Provided by Rhoda Boone
Categories Summer Tropical Fruit Pineapple Dessert Frozen Dessert Rum Coconut Ice Cream
Yield 8 servings (makes about 1 quart)
Number Of Ingredients 6
Steps:
- Purée pineapple and rum in a blender until smooth.
- Meanwhile, let ice cream sit at room temperature until soft enough to scoop, 5-10 minutes. Transfer 1 pint to loaf pan, spreading into an even layer with a spoon. Dollop half of pineapple mixture over ice cream. Top with second pint of ice cream, spreading into an even layer with spoon. Dollop remaining pineapple mixture over.
- Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired.
- Do Ahead
- Ice cream can be made 3 months ahead. Keep frozen.
BOOZY PIñA COLADA BUNDT CAKE
Pineapple upside-down cake meets Piña Colada: Say hello to your new favorite drunken cake. It's the best of both worlds in one dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
- Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.
- For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.
- Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.
- Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.
- For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup.
PIñA COLADA "NICE" CREAM
Don't let the lack of dairy in this nice cream fool you - the creamy canned coconut cream gives this sweet frozen (and vegan!) treat its creamy taste and texture.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
- Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
- Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
- Scoop the "nice" cream into bowls and top with the toasted coconut.
PINA COLADA CHERRY LITE ICE CREAM
A refreshing dessert using light ingredients. It isn't as "creamy" as ice cream using heavy cream, but the flavor is good and it is only 3 WW points as written and only 2 WW points if using 1 cup half and half and 1 cup low-fat milk.
Provided by Linky
Categories Frozen Desserts
Time 35m
Yield 1 quart, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix liquids with sugar, stirring until sugar is dissolved.
- Pour into freezer container of ice cream maker and proceed however your machine's directions state.
- Add fruit for last 5 minutes.
- Allow to mature in freezer for an additional hour before serving.
- (Cooking time does NOT include the extra time in the freezer!).
PIñA COLADA ICE LOLLIES
These easy-to-make alcoholic ice lollies are guaranteed to put you in a weekend mood, with white rum and creamy coconut...
Provided by Katy Gilhooly
Categories Snack, Treat
Time 15m
Yield Makes 8 x 80ml lollies
Number Of Ingredients 6
Steps:
- Whizz the pineapple in a food processor until it is quite smooth but still has some texture. Add the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture - it should be sweet and sharp. Add more lemon juice or icing sugar if needed. Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid.
- Meanwhile toast the coconut flakes in a dry pan until they are a light golden colour. Pull the lollies by their sticks to remove them from the mould. If they are stuck dip the mould in hot water for 10 secs and try again. Dip the tip of each lolly in the extra coconut cream then roll in the desiccated coconut. Either serve straightaway or wrap each lolly in baking parchment and store in individual airtight freezer bags for up to 1 week.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
PINA COLADA ICE CREAM
I enjoy making my own ice cream once in a while using my ice cream machine. The beauty of this homemade recipe is it's all natural ingredients with no preservatives which are usually found in store bought ice cream. I came up with this sweet treat using fresh pineaple and coconut milk. Sweet and refreshing taste of the south!
Provided by Chouny
Categories Pineapple
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Puree pineaples with food processor.
- With mixer, mix together with all remaining ingredients until sugar disolves.
- Pour into frozen canister of ice cream machine, mix for approximately 45 minutes.
- Freeze for approximately 4 hours.
- Serve with fresh pineaple.
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