Frozen Piña Colada Cocktail 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.
FROZEN PIñA COLADA
This Frozen Pina Colada is sweet, tropical, and perfect for a hot summer day! Easy to substitute with alternate rums, or even make it a virgin mocktail.
Provided by The Chunky Chef
Categories Drink
Time 5m
Number Of Ingredients 8
Steps:
- Add all ingredients (except garnishes) to a blender, in the order they're listed above.
- Blend until smooth.
- Pour into serving glasses, and garnish as desired.
Nutrition Facts : Calories 442 kcal, Carbohydrate 56 g, Protein 1 g, Fat 10 g, SaturatedFat 9 g, Sodium 42 mg, Fiber 3 g, Sugar 50 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
PIñA COLADA
Created in San Juan, Puerto Rico, in the 1950s, this is a longstanding classic. While it can be made with a variety of rums-dark, aged, spiced, white, coconut-I like using a combination, but feel free to use whatever rums you like.
Provided by Kim Haasarud
Categories Rum Alcoholic Blender Backyard BBQ Cocktail Summer Drink Coconut Pineapple Tropical Fruit
Yield Makes 1 cocktail
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a blender cup. Add 1 cup of ice. Blend on High until smooth. Pour contents into a tiki glass or tall glass. Garnish with the pineapple wedge.
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- If using fresh or drained canned pineapple, arrange in a single layer on a rimmed baking sheet lined with parchment paper, or in a ziplock bag, and freeze until firm, about 1 hour.
- Combine frozen pineapple, coconut milk, rums, sugar, lime juice, and vanilla bean paste in a blender; process until smooth and creamy, about 2 minutes. Place blender pitcher in refrigerator, and let piña colada mixture rest until flavors meld, about 30 minutes. Return pitcher to blender base; add ice cubes, and process until thick and smooth, about 30 seconds. Divide among tulip wine glasses or hurricane glasses. Float additional dark rum on top of each drink to taste, and garnish as desired.
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- Place a large ziplock bag into a large bowl (I find this helps to keep the bag open without spilling).
- Vigorously shake a can of coconut milk. Open and pour 7 oz. coconut milk into the plastic bag. Then, pour 6 oz. white rum, 3 oz. coconut cream, 6 oz. pineapple juice, 8 oz. water and juice from ½ lime.
- Seal the bag and place it in the freezer. If you can lay it flat, it will be ready in about 12 hours. If it’s sitting up, it will take a full 24 hours to be ready.
- Remove the bag and use your hands to break the ingredients up a little inside the bag (with it still closed). Give it a few gentle karate chops and a quick massage. You don’t want it to melt too much. Pour into any blender and blend. Pour directly into your glasses and serve.
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