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.
PINA COLADA MADELEINE COOKIES
This is a super-quick, very yummy cookie that meshes well in any island or Latin-themed gathering.
Provided by Ingrid Hoffmann
Categories dessert
Time 24m
Yield about 4 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed.
- Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter.
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
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 CAKE II
Easy, easy, easy, and oh, so good! Make this a day ahead of serving.
Provided by ANGELADY41
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 18
Number Of Ingredients 5
Steps:
- Bake cake as directed on box for a 9 x 13 inch cake.
- As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
- Chill overnight.
- Before serving, frost with whipped dessert topping (Cool Whip ™ ) and sprinkle with coconut.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 45.5 g, Cholesterol 7.4 mg, Fat 12 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 7.9 g, Sodium 242.4 mg, Sugar 37.7 g
PINA COLADA COOKIES
Make and share this Pina Colada Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 52m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
- Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
- Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
- Chill dough, covered, for 30 minutes.
- Preheat oven to 375°.
- Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
- Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
- Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
- Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.
PINA COLADA II
This recipe is excellent for very hot days!
Provided by MÔNICA
Categories Drinks Recipes Cocktail Recipes
Time 2h
Yield 6
Number Of Ingredients 5
Steps:
- Wash lemon very well and cut into fine slices. Put in a gallon jar with sugar. Mince pineapple and put in jar. Pour in wine and soda. Mix with a spoon and refrigerate for 2 hours.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 14.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 15.8 mg, Sugar 3.3 g
STARS AND STRIPES PIñATA COOKIES
Give these patriotic cookies a shake to see the tiny red, white and blue stars inside the candy windows.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 10 piñata cookies plus 30 small star cookies
Number Of Ingredients 16
Steps:
- For the dough: Line a 3 1/2-inch x 6-inch x 2 1/4-inch mini loaf pan with parchment paper, leaving a 4-inch overhang on two of the sides. Set aside.
- Whisk together the flour, baking soda and salt in a medium bowl. Beat together the eggs and vanilla in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes, stopping to scrape down the sides of the bowl as needed.
- Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning, and scraping down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 3 even pieces (about 13 ounces each) and place the pieces into separate medium bowls. Add the red food coloring to one bowl and mix to combine. Add the white food coloring to another bowl and mix to combine. Add the blue food coloring to the third bowl and mix to combine. Cut each dough ball into 6 equal pieces.
- Press one piece of red dough into the bottom of the prepared loaf pan. Press a white piece of dough on top of the red and then a blue piece of dough on top of the white, gently pressing each so that the dough conforms to the shape of the pan. Repeat this process and order until all of the dough is in the loaf pan. The dough will come about 2 inches above the top of the pan, and that is okay. (You want the loaf of dough to be about 5 inches tall.) Freeze the dough until hard, about 2 hours.
- Preheat the oven to 350 degrees F.
- Using the parchment overhang, remove the dough from the loaf pan. With a sharp knife, cut the dough crosswise into twenty 1/8-inch thick slices and arrange on a baking sheet. Freeze until hardened, about 15 minutes. Line 2 baking sheets with silicone liners. With a 3-inch star cookie cutter, cut a star shape out of each slice and arrange on the lined baking sheets. Cut another star shape out of the center of the big stars with a 1 1/2-inch star cookie cutter. Arrange the small stars on the lined baking sheets. Freeze until hardened, about 15 minutes.
- Fill the center of the larger cookies with the crushed candies (don't worry about filling completely, since the candies will melt and naturally fill in the window). Bake the filled cookies and smaller star cookies until the candies have melted and the cookies are firm, about 10 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, divide the scraps in half and place each half between two pieces of parchment and reroll to 1/8-inch thick. Place them in the freezer until hardened, about 30 minutes. Cut out 10 stars using the large cookie cutter and arrange them on the lined baking sheets. Cut out smaller stars from the middles of the larger stars and arrange on the lined baking sheets. Freeze until hard, 15 minutes. Bake until the cookies are firm, about 10 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, adding up to 1 tablespoon more water, if needed, about 2 minutes. Transfer the icing to a resealable plastic bag and seal. Cut a small piece out of one of the corners of the bag.
- Flip the candy-filled cookies over and pipe the icing around the border. Top 10 of the cookies with one of the unfilled large star cookies. Place a pinch of star sprinkles in the center of the cookies. Press the remaining 10 candy-filled cookies on top, sandwiching the icing inside. Let the icing harden, about 10 minutes.
BOB'S PINA COLADA COOKIES
I got this in a newsletter I get each week and I thought these sounded very good. Posting here for safe keeping
Provided by Elaine
Categories Dessert
Time 27m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream butter in a bowl. Add eggs and vanilla. Mix well.
- Add defrosted pineapple juice and mix.
- In another bowl combine flour and baking soda. Add to liquid mixture. Mix well.
- Stir in oats, coconut and pineapple, then mix well.
- Drop by rounded tablespoons on ungreased cookie sheet and bake for 10-12 minutes until light golden brown.
- Cool one minute on cookie sheet then transfer to cooling rack to complete cooling.
- Store in air-tight container.
Nutrition Facts : Calories 198.3, Fat 10.3, SaturatedFat 6.3, Cholesterol 38, Sodium 124.4, Carbohydrate 23.9, Fiber 2.6, Sugar 9.6, Protein 3.9
PIñA COLADA II
Categories Rum Alcoholic Cocktail Party Backyard BBQ Coconut Pineapple Spirit Party Gourmet Drink
Yield Serves 1
Number Of Ingredients 4
Steps:
- In a blender, blend rum, pineapple juice, cream of coconut and 1 cup ice cubes until the drink is smooth. Pour the drink into a chilled old-fashioned glass. Garnish it with the cherry and the pineapple spear.
PINA COLADA COOKIES II
These are delicious tropical tasting cookies. I took fourth place in the Land O'Lakes National Butter cookie contest at the L.A. Fair for these. Enjoy!!!
Provided by Christie Bayless
Categories Pineapple Desserts
Yield 24
Number Of Ingredients 12
Steps:
- Sift together the flour, salt, and baking soda, set aside. In a large bowl, cream together the butter and brown sugar. Stir in the eggs, pina colada oil, and rum extract, mix well. Stir in the dry ingredients until just combined. Using a large wooden spoon, stir in the drained pineapple, coconut, white chocolate chips, and nuts. Cover bowl, and refrigerate for 1 to 2 hours, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Roll dough into golf ball sized balls, place 2 1/2 inches apart onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 52.3 g, Cholesterol 26.7 mg, Fat 28.2 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 13.8 g, Sodium 169.7 mg, Sugar 34.3 g
PINA COLADA II
Make and share this Pina Colada II recipe from Food.com.
Provided by _Pixie_
Categories Beverages
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds.
- Garnish with fruit, if desired.
Nutrition Facts : Calories 106.6, Fat 2.5, SaturatedFat 2.2, Sodium 9.1, Carbohydrate 4.9, Fiber 0.4, Sugar 3.7, Protein 0.5
PINA COLADA SPRITZ COOKIES
I found the basic recipe in recipegoldmine, then adapted it to make beautiful cookies for Chinese New Year. The combination of pineapple, coconut and a hint of almond is very yummy! Prep time is an estimation and cook time is 8 minutes per batch. Please note that these cookies are not very sweet, so if you have a sweet tooth, do not hesitate to use 1/2 cup of caster/brown sugar.
Provided by WaterMelon
Categories Dessert
Time 28m
Yield 50-60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 400 deg F.
- Combine butter, caster sugar, brown sugar in a large mixer bowl.
- Beat on medium speed until light and fluffy.
- Add egg, mix until combined.
- Add the lemon juice, zest, almond and coconut extract.
- Combine well.
- Mix salt with flour.
- Add it to the butter mixture gradually.
- (I use a wooden spoon) Put dough into cookie press.
- Press cookies onto UNGREASED cookie sheet.
- Bake for about 8 minutes.
- NOTE: Before baking, i brush cookies with egg yolk glaze, fill the middle with some pineapple jam/filling and sprinkle with some dessicated coconut.
- Very delicious tropical cookies that i bake for Chinese New Year.
Nutrition Facts : Calories 62.9, Fat 3.8, SaturatedFat 2.4, Cholesterol 14, Sodium 25.7, Carbohydrate 6.4, Fiber 0.2, Sugar 2.1, Protein 0.8
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