Malibu Piña Colada Food
PIñA COLADA
One of the world's most popular summer cocktails, the Piña Colada tastes refreshing and sweet. It´s super easy to make and perfect to enjoy with friends. It's no surprise why it's a favorite in beach bars everywhere!
Provided by Malibu Rum
Categories Cocktail
Time 2m
Yield 1 Cocktail
Number Of Ingredients 3
Steps:
- Pour everything into a shaker with ice.
- Shake, pour and enjoy!
Nutrition Facts : ServingSize 1 Serving, Calories 100 Calories
CLASSIC PINA COLADA
Pina Colada is the perfect summer cocktail with its tropical pineapple and coconut flavors.
Provided by Laura
Categories Cocktails
Time 5m
Number Of Ingredients 5
Steps:
- Mix all the ingredients in a blender. Blend until smooth.
- Pour into a hurricane or tulip glass. Garnish with fresh pineapple.
Nutrition Facts : Calories 284 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 13 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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
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.
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
MALIBU - PIñA COLADA
Make and share this Malibu - Piña Colada recipe from Food.com.
Provided by Stardustannie
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Blend all ingredients together with crushed ice and pour into a tall glass.
- For a tropical feel, garnish with a slice of pineapple and an umbrella.
Nutrition Facts : Calories 252.2, Fat 9.5, SaturatedFat 5.9, Cholesterol 34, Sodium 12.2, Carbohydrate 8.9, Fiber 0.1, Sugar 6.3, 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).
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
PINA COLADA TRUFFLES (MALIBU TRUFFLES)
Decadent boozey little balls made with Malibu rum--perfect for your holiday celebration! You can shape them into balls, or little oval egg-shapes for Easter. Allow flavors to mellow for one week, before eating. I like to refrigerate them and eat them cold-- fabulous!
Provided by BecR2400
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the malibu rum, coconut extract, and the syrup.
- Gradually stir in the powdered sugar.
- Add crushed vanilla wafers, pineapple and shredded coconut.
- Mix thoroughly.
- Cover with cling wrap and refrigerate for 30 minutes.
- Shape mixture into walnut size balls and dip into melted white chocolate, or leave them plain.
- Place each truffle into a mini-muffin paper.
- Place into an airtight container or cookie tin, with layers of parchment between the layers.
- Store covered. Serve chilled, or at room temperature.
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