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
LEMON COCONUT BITES
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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.
LEMON COCONUT COLADA
Make and share this Lemon Coconut Colada recipe from Food.com.
Provided by Bev I Am
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a shaker filled with ice; combine all ingredients; shake to blend.
- Strain into ice filled hurricane glasses.
- Garnish with lemon zest.
Nutrition Facts : Calories 374, Fat 21.2, SaturatedFat 15.8, Cholesterol 40.8, Sodium 42.5, Carbohydrate 21.5, Fiber 1.5, Sugar 15.3, Protein 2.6
GINGER LEMONGRASS PINA COLADA
Provided by Food Network Kitchen
Categories beverage
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- With the back of a heavy chef's knife, bruise the lemongrass stalk to expose the inside fibers and cut it into 1-inch lengths. Combine the lemongrass pieces, ginger, sugar and 1/2 cup water in a small saucepan. Bring to a simmer and cook a few minutes until the sugar dissolves. Remove from the heat and steep for 20 minutes.
- Strain the syrup into a bowl, discarding the solids. Place the bowl over a larger bowl filled with ice and whisk the syrup until it cools. Combine the pineapple juice, coconut milk, rum and all of the cooled syrup in a blender and blend; it will make a nice frothy layer on top. Pour into 4 tumblers with or without ice and garnish with the mint or lemongrass.
LEMON-COCONUT PIñA COLADA
Provided by Audrey Saunders
Categories Fruit Juice Milk/Cream Rum Alcoholic Blender Cocktail Party Lemon Summer Bon Appétit Drink
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Place first 6 ingredients in large blender. Add ice. Cover and blend until smooth. Pour into two 14-ounce glasses. Garnish with grated lemon peel and nutmeg.
- Coconut Rim
- Dip the rim of each glass in water, then press into a bowl of coarsely crushed toasted shredded coconut. To crush the coconut easily, rub it several times in the palm of your hand.
PINA COLADA LEMONADE
Make and share this Pina Colada Lemonade recipe from Food.com.
Provided by Elaniemay
Categories < 15 Mins
Time 3m
Yield 2 1/2 quarts, 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine lemonade and lemon juice.
- Add remaining ingredients and mix well.
Nutrition Facts : Calories 135.9, Fat 0.1, Sodium 7.7, Carbohydrate 35.6, Fiber 0.3, Sugar 32.9, Protein 0.3
PINA COLADA LUSH
Pina colada lush is such a fantastic warm weather dessert-it's so light and refreshing, and a breeze to make! I love how the tart pineapple pairs with the sweet coconut. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.
Nutrition Facts : Calories 324 calories, Fat 18g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
THE MODERN PIñA COLADA
Elevate the traditional piña colada by blending fresh pineapple, coconut cream and limes and serving it in an unexpected way. You can eat these frozen pops alone, or add one to a cocktail recipe for a funky, conversation-starting beverage. Bold ginger beer and dark rum round out the delicious flavours in this grown-up piña colada.
Provided by Mary Jenny
Categories Beverages
Time 5m
Yield 10 popsicles, 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 203.3, Fat 8.1, SaturatedFat 7.6, Sodium 18.3, Carbohydrate 33, Fiber 0.8, Sugar 30.3, Protein 0.9
THE ORIGINAL PIñA COLADA
I had a Piña Colada at the place of its origin in Old San Juan, Puerto Rico - Barrachina Restaurant. This is actually the exact recipe that I got from the restaurant for the original Pina Colada. It is recommended that you use Bacardi rum as it is from Puerto Rico as well (we visited the distilllery that same day). I did not include the freezing time. Enjoy!
Provided by Nif_H
Categories Beverages
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Our little secret, do not mix blend with ice, instead freeze the mix stirring occasionaly until well frozen or use an old style ice cream maker to freeze the mix, then you will get the taste of a good piña colada.
- Pour rum to taste in individual glasses then add frozen mix to serve.
- Decorate with cherry and pineapple chunks to garnish (optional).
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