Pina Colada Rice Pudding Food

PINA COLADA BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix 1/3 cup coconut, brown sugar, rum, melted butter, and 1/4 of the pineapple juice together in a bowl. Pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
• Mix coconut milk beverage, orange juice, white sugar, eggs, remaining coconut, remaining pineapple juice, cinnamon, and nutmeg together in large bowl. Pour over bread cubes and sprinkle with a little cinnamon.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

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.

PINA COLADA RICE PUDDING

Steps:

• Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
• In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.

CARIBBEAN PINA COLADA PUDDING

Steps:

• Have an ungreased 8 inch baking dish ready.
• In a medium saucepan, combine milk, cornstarch, and brown sugar. Mix well to dissolve cornstarch.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Continue to cook and stir for 2 minutes. Remove from heat and stir in extracts.
• Add bread cubes and pineapple. Mix gently and thoroughly.
• Spoon mixture into baking dish, sprinkle with coconut.
• Cover and chill.

PINA COLADA BREAD PUDDING (CROCK POT )OR (OVEN)

Steps:

• In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
• Combine raisins and crushed pineapple (and the juice); set aside.
• Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
• top with butter, cinnamon.
• Cover and cook on LOW 6 hours.
• Or.
• Place it in a well buttered 9 by 13 casserole.
• Bake at 350 for 1 hour.
• Serve hot with recipe #52907 or pineapple ice cream.

PINA COLADA PUDDING CUPS

Steps:

• In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and extract. , Spoon 3/4 cup pudding mixture into eight dessert dishes. Cover and refrigerate for 30 minutes or until chilled. , Sprinkle each serving with 1-1/2 teaspoons coconut and top each with a cherry.

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.

PINA COLADA PUDDING SHOTS!

Steps:

• Whisk milk, vodka, pineapple rum, and pudding mix together in a bowl. Stir whipped topping into vodka mixture until mixture has a pudding-consistency. Spoon into shot glasses and refrigerate until set, at least 30 minutes.

INSTANT POT PINA COLADA RICE PUDDING

Steps:

• In inner pot of Instant Pot, combine rice, water, oil and salt.
• \Close and lock lid. Select Pressure Cook or Manual on high and then adjust to set 3 minutes of cooking time.
• When beep sounds, turn off pressure cooker and use 10 minute natural release.
• Add coconut milk and sugar to rice in pressure cooking pot; stir to combine.
• In small mixing bowl, whisk eggs with milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot.
• Select Saute and cook stirring constantly, until mixture just starts to boil.
• Turn off pressure cooker. Stir in pineapple tidbits.
• Pour into serving dishes and chill. Pudding will thicken as it cools.
• Serve topped with whipped cream, toasted coconut and a maraschino cherry if desired.