Fresh Pineapple Pina Colada Food

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.

FRESH PINEAPPLE PINA COLADA

Steps:

• Place the pineapple, coconut milk, agave syrup, ice and rum in a blender. Process until smooth. Taste and add more sweetener or rum as desired.
• Serve immediately and enjoy!

PINA COLADA W/ FRESH PINEAPPLE

Steps:

• Put the ice, frozen pineapple, 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.

BLUEBERRY-PINEAPPLE PINA COLADA PIE

Steps:

• Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
• Preheat oven to 400°.
• In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
• In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
• Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
• Place the pie on the center oven rack and bake for 30 minutes.
• Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
• Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
• Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
• Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
• Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
• Continue baking about 30 minutes until juices bubble thickly around the edge.
• If top starts to get too brown, cover loosely with foil for the last 15 minutes.
• Transfer pie to a wire rack; let cool for at least 1 hour before serving.

THE MODERN PIñA COLADA

Steps:

• Blend pineapple rings and coconut cream until fairly smooth. Add lime zest and juice. Blend until mixed.
• Pour mixture into 10 popsicle molds that each hold about 1/3 cup (80 mL). Freeze until firm.
• Pour Crabbie's ginger beer into a chilled rocks glass. Stir in rum. Add one prepared popsicle. Repeat immediately with remaining pops, Crabbie's and rum if you're serving a crowd, or save the pops for yourself for another day.
• Tip: For a fun tropical flair, garnish with Tiki-inspired elements like umbrellas or edible flowers.

PINA COLADA

Steps:

• Add some crumbled ice, mix it well and pour it into a tall glass.
• Garnish with a slice of fresh pineapple.