Pina Colada Freeze Food

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!

FROZEN PIñA COLADA

Steps:

• Add all ingredients (except garnishes) to a blender, in the order they're listed above.
• Blend until smooth.
• Pour into serving glasses, and garnish as desired.

PINA COLADA

Steps:

• Add the pineapple chunks, coconut milk, rum, shredded coconut, coconut extract and ice cubes to a blender and process until smooth and creamy. Pour into glasses and garnish each with a pineapple wedge.

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 IN A PINEAPPLE RECIPE BY TASTY

Steps:

• Using a pineapple corer, core the pineapple and slice the pineapple into chunks.
• Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.
• In a blender, add the frozen pineapple, coconut cream, coconut milk, white rum, ice, and lime juice.
• Place the blender back in the freezer for 20 minutes or until thickened.
• Blend one more time until fully incorporated.
• Pour piña colada back into the pineapple.
• Top with a maraschino cherry.
• Enjoy!

PIñA COLADA

Steps:

• Combine all the ingredients in a blender cup. Add 1 cup of ice. Blend on High until smooth. Pour contents into a tiki glass or tall glass. Garnish with the pineapple wedge.

PIñA COLADA

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.

PIñA COLADA

Steps:

• Gather the ingredients.
• Pour the light rum, pineapple juice, and cream of coconut into a cocktail shaker filled with ice. For a slightly less sweet colada, squeeze the juice of a lime wedge into the shaker.
• Shake well for at least 30 seconds. When thoroughly shaken, the drink should be creamy with a luscious foam from the pineapple juice.
• Strain into a chilled collins glass . Alternatively, it will fill 1 large or 2 small cocktail glasses.
• Garnish with the pineapple wedge and maraschino cherry . Serve and enjoy.

2-INGREDIENT PIñA COLADA SMOOTHIE

Steps:

• To a high-speed blender add frozen pineapple and coconut milk (we prefer light canned). Then blend on high until creamy and smooth, using the tamper (if available) to push down and blend more easily. Add more coconut milk as needed to facilitate blending and ensure creaminess.
• Taste and adjust flavors as needed, adding more coconut milk for creaminess, pineapple to thicken // add sweet-tart flavor, or a bit of honey or maple syrup (optional) for additional sweetness.
• If enjoying as a smoothie, you have the option of adding a bit of protein powder of choice, such as plain or vanilla. If enjoying as a cocktail, add 1-2 oz of your favorite rum (white is preferred) and blend again to combine.
• Enjoy fresh as is, or top with coconut whipped cream, a cherry, a slice of pineapple, and mint (all optional).
• If you have leftovers, freeze into popsicles or ice cube molds (if you've already added booze, they likely won't firm up all the way). When ready to use, simply blend the piña colada ice cubes in your blender with rum or additional coconut milk.

GRAPEFRUIT PINA COLADA FREEZE

Steps:

• Arrange grapefruit sections in a single layer on a baking sheet lined with aluminum foil; freeze 1 hour.
• Place frozen grapefruit in a blender; process until finely chopped. Add next 4 ingredients; process until smooth.
• Add pineapple and pulse 4 times or just until blended.
• Serve immediately.

PINA COLADA PUNCH

Steps:

• In a large plastic container, combine ice cream, crushed pineapple, coconut cream, pineapple juice and rum. Mix well and slowly stir in the lemon-lime soda. Freeze for 4 hours or until slushy.

SHAKEN PIñA COLADA

Steps:

• Fill a glass with ice. Place rum, juice, cream of coconut, coconut milk, and 1 cup ice in a shaker. Shake vigorously until outside of shaker is frosted and cold, 30 seconds. Pour into glass. Garnish with bitters, cinnamon, lime, and if desired, pineapple leaf.

FROZEN PIñA COLADA COCKTAIL

Steps:

• Gather the ingredients.
• Add all of the ingredients to a blender, including 1 1/2 cups of ice. Blend until smooth .
• Pour into a chilled hurricane glass .
• Garnish with a maraschino cherry and pineapple wedge, or pin the cherry to the pineapple with a cocktail skewer to create a "flag" garnish. Serve and enjoy.