Cool Colada Food

CARIBE HILTON'S PIñA COLADA

Caribe Hilton's Piña Colada image

It seems unimaginable that a drink as crowd-pleasing as the piña colada would inspire fierce debate. But to this day, no one can agree on the cocktail's exact origin - or even how to make it! The first theory involves the pirate Roberto Cofresí, who supposedly invented the drink to keep his sailors happy and prevent mutiny. Others swear it came from the bar at the Old San Juan restaurant Barrachina. But the most popular story traces the idea to the Caribe Hilton, where bartender Ramón "Monchito" Marrero supposedly created it in the ʼ50s as a family-friendly nonalcoholic drink. Back then, blenders weren't common, so the first piña coladas were made in a cocktail shaker. Marrero eventually added rum, and the recipe was later revised for blenders (see below). Try that version, or use a cocktail shaker and serve the drink over ice to get a real taste of the original!

Provided by Food Network

Categories beverage

Time 5m

Yield 1 piña colada

Number Of Ingredients 5

Ingredients

2 ounces rum
1 ounce cream of coconut, such as Coco López
1 ounce heavy cream
6 ounces fresh pineapple juice
Fresh pineapple wedge and maraschino cherry, for serving

Steps:

Combine the rum, cream of coconut, heavy cream and pineapple juice in a blender. Add 1/2 cup crushed ice and blend for 15 seconds.
Serve in a 12-ounce glass and garnish with fresh pineapple and a maraschino cherry.

CARNIVAL COLADA

Carnival Colada image

For most of the year, Arnaud's is known for churning out more French 75s than any other spot in the city. But during the weeks preceding Mardi Gras, people start buzzing about this festive purple drink instead. It gets its vibrant color from cachaça infused with butterfly pea flower, a brightly hued mild-tasting herb. -Nora Horvath for Food Network Magazine

Provided by Food Network

Categories beverage

Time P1DT5m

Yield 1 drink (plus extra infused cachaça and coconut magic)

Number Of Ingredients 12

Ingredients

1 liter cachaça
1/2 cup dried butterfly pea flowers
1 14-ounce can sweetened condensed coconut milk
1 14-ounce can coconut milk
3 ounces orange juice
3 ounces white rum
1/2 ounce white rum
1/4 ounce orange curaçao
3/4 ounce orange juice
1/2 ounce lime juice
1/2 ounce cinnamon syrup
Mint sprig, for garnish

Steps:

Make the butterfly pea cachaça: Pour the cachaça into a large container; add the butterfly pea flowers and stir vigorously. Let steep, stirring occasionally, until the cachaça turns deep purple, about 24 hours. Strain.
Make the coconut magic: Combine both coconut milks, the orange juice and rum in a blender. Process until smooth.
Make the cocktail: Combine 1 ounce butterfly pea cachaça, 1/2 ounce coconut magic, the rum, curaçao, orange juice, lime juice and cinnamon syrup in a cocktail shaker with ice. Shake well.
Strain the drink into a glass filled with crushed ice. Garnish with a mint sprig and decorate with a plastic king cake baby.

COOL COLADA

Cool Colada image

Provided by Sandra Lee

Categories beverage

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

One 12-ounce can seltzer
2 cups pear juice
3/4 cup cream of coconut
1/4 cup lime juice
Ice, for serving
1 cup white rum, optional

Steps:

In a small pitcher, combine the seltzer, pear juice, cream of coconut and lime juice. Stir well. Pour into ice-filled glasses. Add 1/4 cup rum per drink, if desired.

PINA COLADA SALAD

Pina Colada Salad image

Coconut lovers check this out! This dessert is so delicious, I made it for a teacher's luncheon, and they sent me to the office to make copies for everyone.

Provided by Aunt Paula

Categories Dessert

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (20 ounce) can crushed pineapple in juice
1 (3 ounce) package instant coconut cream pudding mix
1/2 cup flaked coconut
1 (8 ounce) container Cool Whip
3 ounces cream cheese
1/3 cup white sugar

Steps:

Mix crushed pineapple with juice, instant pudding and coconut.
Fold in Cool Whip.
Cream together cream cheese and sugar in separate bowl.
Then fold into other mixture; chill.

Nutrition Facts : Calories 270.1, Fat 13.5, SaturatedFat 10.9, Cholesterol 11.7, Sodium 161.7, Carbohydrate 37.5, Fiber 1.2, Sugar 33.9, Protein 1.7

PIñA COLADA

Piña Colada image

The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas - a tiki-culture addition. Just beware of brain freeze.

Provided by Rosie Schaap

Categories cocktails

Yield 2 to 3 drinks

Number Of Ingredients 6

Ingredients

4 ounces golden rum
4 ounces pineapple juice
4 ounces Coco Lopez cream of coconut
3 cups ice
Pineapple slices, for garnish
Maraschino cherries, for garnish

Steps:

Add rum, pineapple juice, cream of coconut and ice to blender. Blend until smooth and frosty; add more ice as necessary. Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them).

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 24 milligrams, Sugar 23 grams

PERFECT PINA COLADA CAKE

Perfect Pina Colada Cake image

This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.

Provided by Boca Pat

Categories Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 package white cake mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup rum
1/4 cup oil
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1/3 cup rum
1 (9 ounce) container Cool Whip
1 cup flaked coconut

Steps:

Preheat oven to 350 Degrees.
Blend all cake ingredients in large bowl.
Beat 4 minutes at med.
speed of electric mixer.
Pour into two greased 9" layer pans.
Bake for 25 to 30 minutes.
Remove and cool.
Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
Beat until well blended.
Fold in whipped topping.
Sprinkle coconut on cake after frosting.

Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6

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Cool Colada Food

CARIBE HILTON'S PIñA COLADA

CARNIVAL COLADA

COOL COLADA

PINA COLADA SALAD

Coconut lovers check this out! This dessert is so delicious, I made it for a teacher's luncheon, and they sent me to the office to make copies for everyone.

PIñA COLADA

The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas - a tiki-culture addition. Just beware of brain freeze.

PERFECT PINA COLADA CAKE

This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.

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