Pina Colada Salad Food

PINA COLADA FLUFF SALAD

Steps:

• In a large bowl, combine crushed pineapple with juice, pudding mix and coconut. Mix well. Fold in Cool Whip.
• In a separate bowl, beat cream cheese and sugar with an electric mixer until smooth. Fold into pudding mixture.
• Fold in pineapple tidbits and marshmallows. Cover and chill until ready to serve.

PINA COLADA SALAD

Steps:

• Mix crushed pineapple with juice, instant pudding and coconut.
• Fold in Cool Whip.
• Cream together cream cheese and sugar in separate bowl.
• Then fold into other mixture; chill.

PINA COLADA SALAD

Steps:

• Combine milk, pina colada mix, and pineapple juice.
• Add puddings and beat for 5 minutes. Fold in pineapple, coconut, and whipped topping.
• Chill for several hours.
• Can garnish each serving with pineapple chunks and maraschino cherries.

PINA COLADA

Steps:

• Puree ingredients in blender until smooth. Adjust for taste.;

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

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 CAKE

Steps:

• Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
• Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

PINA COLADA MOLDED SALAD

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes., Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally. , Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm. , To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired.

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

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 I

Steps:

• In a blender, combine coconut cream, half-and-half, pineapple juice and rum. While blending, add ice a little at a time, until mixture is thick. Pour into 4 highball glasses, and garnish with cherries.

PINA COLADA SALAD

Steps:

• Mix together and let set 20 minutes or longer.

PINA COLADA CARROT SALAD

Steps:

• In a large bowl, combine carrots, grapes, yogurt and macadamia nuts; toss to coat. Squeeze lemon wedges over salad before serving.

PINA COLADAS

Steps:

• In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.

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.

PINA COLADA SALAD

Steps:

• Combine milk, pina colada mix, and pineapple juice.
• Add puddings and beat for 5 minutes.
• Fold in pineapple, coconut, and whipped topping.
• Chill for several hours.
• Can garnish each serving with pineapple chunks and maraschino cherries.

PINA COLADA SALAD

Steps:

• Combine salad ingredients and toss well.
• Combine dressing ingredients and whisk until well blended.
• Drizzle dressing over salad and toss to coat.

PINA COLADA FRUIT SALAD

Steps:

• For dressing, mix first 5 ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing., Refrigerate, covered, until serving. If desired, top with mint.