Pina Colada Popcorn Food

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 POPCORN

Steps:

• In microwave-safe bowl, microwave butter on HIGH until melted, about 1 minute.
• Stir in sugar, corn syrup, pineapple juice concentrate and rum extract, if desired.
• Microwave on HIGH until mixture boils, about 3 minutes, stirring once.
• Microwave on HIGH 3 to 4 minutes without stirring.
• In large, shallow microwave-safe baking dish, combine popped popcorn and coconut.
• Slowly pour in juice mixture, stirring to mix.
• Place in microwave oven and microwave on 75% POWER approximately 6 minutes, stirring every 2 minutes.
• Turn popcorn onto wax paper or aluminum foil and allow to cool completely.
• Break apart and store in tightly-covered container.

PINA COLADA POPTAILS

Steps:

• Skewer the pineapple spears, then transfer them to a large cylindrical vase or mason jar fruit-side down. Pour in the rum and let soak for 20 minutes in the fridge.
• Remove the pineapple from the rum. Pour over the coconut cream, making sure to get all sides covered, then sprinkle with shredded coconut.

PINA COLADA GRANITA

Steps:

• Combine the pineapple, coconut water, cream of coconut and a pinch of salt in a blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

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.

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!