Pina Colada Cake Non Alcoholic Food

VIRGIN PIñA COLADA RECIPE

Steps:

• Gather the ingredients.
• Place frozen pineapple chunks and ice in a blender .
• Pour pineapple juice and coconut milk over top. Add brown sugar, if using. Puree until smooth. Taste to test the sweetness and add more sugar, if needed.
• Pour into glasses and garnish with fresh pineapple wedges or a maraschino cherry.

PINA COLADA POKE CAKE

Steps:

• Bake the prepared cake mix in a 9x13" pan, per instructions on the box.
• While the cake is baking, combine the pina colada mix and sweetened condensed milk in a bowl and mix well.
• Once the cake is removed from the oven, keep the cake in it's pan and poke holes all over the top of the cake with a wooden spoon handle.
• While the cake is still hot, pour the pina colada mixture over the top of the cake evenly.
• Use a rubber spatula to spread the mixture, if needed.
• Set cake aside to cool completely.
• Once cake is completely cooled, spread Cool Whip or whipped cream over the top, sprinkle with toasted coconut, and decorate with pineapple chunks and maraschino cherries, if desired.

PINA COLADA CAKE (NON ALCOHOLIC)

Steps:

• Preheat oven to 350 degrees F.
• Spray pan with baking pan spray. You must use baking pan spray or oil and flour to prevent sticking.
• Mix all ingredients except chips. Mix chips.
• Bake in bundt pan for 35 minutes or until toothpick comes out clean.
• Let it cool. Then take it out of the pan. It gets stuck to the pan sometimes but it is very good anyway. Any suggestions would be great also.
• Optional: Top with glaze or powdered sugar. It is very sweet so it is not really needed.

NON ALCOHOLIC PINA COLADA

Steps:

• Blend in blender until desired consistency is achieved.

MY NON ALCOHOLIC PINA COLADAS

Steps:

• Put the coco lopez, ice, and pineapple juice into a blender. Blend for 30 seconds (or until your blender breaks up most of the ice). Then add the pineapple chunks and blend for another 10 seconds. Enjoy!

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!

PINA COLADA ( NON ALCHOLIC)

Steps:

• Combine coconut cream and sugar in a saucepan and boil until sugar is dissolved.
• Allow to cool.
• Blend pineapple with the water in a blender.
• Add pineapple mixture to the coconut cream mixture.
• Mix well.
• Serve well chilled with ice cubes.

PINA COLADA CUSTARD PIE- VIRGIN, NO ALCOHOL

Steps:

• Wisk together milk, first 2 eggs, brown sugar and cocunut milk. Whip until smooth.
• Add other eggs and rum extract, whip until smooth again, stir in pineapple.
• Coat a 9 inch pie pan, with nonstick spray, place in baking pan, large enough to hold, pour custard into pie shell. Fill baking pan with water until it reaches halfway up the sides of the pie pan (water baking).
• Bake for 1 hour at 350 degrees.
• Sprinkle with coconut and refrigerate for 2 hours before serving.