Pina Colada Banana Pudding Food

BOBBY FLAY'S COCONUT-BANANA COLADA

Steps:

• Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.

PINA COLADA PUDDING

Steps:

• Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.

BANANA PINA COLADA

Steps:

• Blend all ingredients except toppings and garnish with any of the toppings if at all you wish to garnish and serve.
• That is it.

PINA COLADA BANANA PUDDING

Steps:

• Whisk cold milk and pudding mix together in a large mixing bowl for 2 minutes. Allow to sit for 5 minutes until soft-set.
• Mix sour cream and 1/2 of the whipped topping into the pudding; mix well. Stir in pineapple with juice, 1/2 cup shredded coconut, rum flavoring, and coconut flavoring.
• Place a layer of wafer cookies in the bottom of a trifle dish. Add a layer of sliced bananas and a layer of the pudding mixture. Repeat layers until all ingredients have been used, reserving a few cookies for garnish.
• Top with remaining whipped topping and garnish with remaining cookies and toasted coconut. Chill for 1 hour before serving.

BANANA NUT PINA COLADA BREAD

Steps:

• Preheat oven to 350°.
• Grease and flour two loaf pans.
• In a large bowl, using an electric mixer, cream together sugar and butter.
• while mixing, add eggs, one at a time.
• blend in the yogurt, milk, Kahlua, vanilla and lemon juice.
• From here on only use a spoon to-- add the mashed bananas.
• fold in the flour and baking powder, stir.
• sprinkle in the nuts and stir. If you leave out the nuts, also reduce the milk to 1/4 cup.
• Pour the mixture into two prepared pans.
• Bake at 350° for 50 to 60 minutes.
• Tip: In choosing your backing pan, keep in mind that glass cooks more quickly than metal, dark metal cooks more quickly than light metal.

PINA COLADA

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!

BAILEY'S BANANA COLADA

Steps:

• Put banana and liqueur into blender and blend.
• Add Irish cream, pina colada mix and rum.
• Blend well then add ice blend until smooth.