Perfect Pina Food
THE PERFECT PIñA COLADA RECIPE
This simple piña colada recipe uses all the traditional ingredients like fresh pineapple juice, rum, and cream of coconut.
Provided by Betty Gold
Time 5m
Number Of Ingredients 6
Steps:
- Place the cream of coconut, pineapple juice, light rum, and ice in a blender. Pulse until smooth and combined, then pour into a glass.
- Top with 1/2 ounce dark rum and garnish with a piece of fresh pineapple.
Nutrition Facts : Calories 407 kcal, Carbohydrate 39 g, Protein 1 g, SaturatedFat 9 g, Sodium 37 mg, Sugar 36 g, Fat 9 g, UnsaturatedFat 0 g
PINA PERFECTED
Steps:
- Put the tequila, pineapple juice, lime juice, agave and rosemary leaves from 1 sprig (no stem) in a mixing glass and lightly muddle the leaves. Add large ice and shake vigorously with a cocktail shaker. Add the prosecco, tumble-roll back and forth 1 time and double-strain over fresh ice into a highball glass. Spear the pineapple chunk with the remaining rosemary sprig for a garnish.
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
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.
Provided by Boca Pat
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
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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