Pina Colada Tart Food

PIñA COLADA TART

Steps:

• To make the pastry, mix the flour and icing sugar together in a bowl. Rub the butter into the flour with your fingertips until it resembles fresh breadcrumbs then mix in the egg yolks. If the pastry feels too dry to form a dough, add 2 tbsp water. Roll into a ball then flatten it out into a disc and wrap the dough in cling film, then chill for at least 30 mins.
• While the pastry is chilling, make the filling by simply mixing all of the ingredients together in a large jug or bowl. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess around the edges with a sharp knife. Prick the base of the pastry case with a fork and put it back in the fridge for 30 mins.
• Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment that you've crumpled and re-smoothed, then put baking beans or rice on top to hold the paper down. Bake for 10 mins, then remove the tart tin from the oven. Lift out the baking beans and paper, and bake for another 20 mins until golden and crisp.
• When the pastry is cooked, remove it from the oven, pour in the pineapple mixture almost all the way to the top but leaving a small gap and bake again for 25 mins or until just set.
• Leave to cool, then remove the tart from the tin and put it in the fridge to chill for 30 mins.
• While the tart cools pour the double cream and coconut rum into a large bowl and whisk until thick and billowy. Dollop the boozy cream on top of the tart and decorate with maraschino cherries and cocktail umbrellas if you like.

PINA COLADA RECIPE

Steps:

• BLENDER Pina Colada (Frozen Pina Colada - this version is served more often in restaurants) - add all ingredients into a blender container and blitz until almost smooth. Blender Pina Colada will have a slushie/smoothie consistency. You can also use a good immersion (hand) blender to mix the ingredients.
• SHAKEN Pina Colada - add all the ingredients into a shaker or a big jar. Shake it thoroughly, for a minimum of 30 seconds. It's best to use crushed ice here. You can also serve it on the rocks (simply pour the drink over ice). This drink will be a little thinner.
• Add all the ingredients into a blender container and blitz until the drink has a slushie consistency (or until smooth). You can also use a good immersion (hand) blender to mix the ingredients.
• Serve chilled and enjoy!

PIñA COLADA PIE

Steps:

• Prepare vanilla pudding according to the package's instructions. Once it has set, mix with coconut and pour into the pre-made pie crust.
• In a separate bowl, combine Cool Whip and pineapple, then pour mixture on top of the pie. Sprinkle with additional flaked coconut and place in the fridge for at least 1 hour. Serve chilled.

PIñA COLADA

Steps:

• Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds.
• Strain into a chilled Hurricane glass over pebble ice.
• Garnish with a pineapple wedge and pineapple leaf.

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 PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
• In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
• For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
• For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
• Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
• For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.

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.

PIñA COLADA ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325°F (160°C).
• Sift together cake flour and ¾ cup of sugar.
• In a large mixing bowl with whisk attachment, beat the egg whites until foamy on a low speed.
• Add cream of tartar and salt and continue to beat, gradually increasing the speed to high.
• When the egg whites get whiter, add remaining ¾ cup of sugar one tablespoon at a time.
• Add pure vanilla extract and continue to beat on high speed until hard peaks form.
• Transfer the whipped egg whites into a large bowl.
• Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter too much.
• Now transfer the batter to ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles.
• Bake for about 40-45 minutes. It's ready if the inserted wooden stick comes out clean.
• Cool the cake completely in the pan upside down for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.
• Whisk the heavy cream with sugar until hard peaks form. (Adjust the sugar to your taste.)
• Drain the pineapple, reserving the juice for later. Carefully fold in the crushed pineapple into the whipped cream. Refrigerate until ready to use.
• In a mixing bowl with paddle attachment beat cream cheese and butter on medium high speed.
• Add powdered sugar, pineapple juice and coconut extract. Continue to beat until nice and smooth. Refrigerate until ready to use.
• Spread the coconut flakes evenly on a cookie sheet. Bake it for 5-8 minutes at 350°F (177°C), or until nice and golden, stirring every few minutes.
• Cut the cooled cake horizontally and remove the top layer. Using a small knife, cut out a tunnel in the center of the bottom layer.
• Evenly soak the cake with a little bit of reserved pineapple juice (mix with rum, if desired).
• Fill the tunnel with pineapple whipped cream. Place the top layer and frost with cream cheese frosting. Then cover with toasted coconut flakes.
• If desired, pipe cream cheese frosting on the top and garnish with maraschino cherries.

PINA COLADA CHEESECAKE

Steps:

• White Chocolate Ganache:.
• Bring the cream to a boil in a saucepan over medium-high heat, being careful not to scald. Remove from the heat and stir in the white chocolate until melted. Allow to cool, cover and refrigerate overnight. Bring to room temperature before using.
• Graham Cracker Crust:.
• In a bowl, mix together the crumbs, coconut and sugar. pour in the melted butter and toss to mix. Spray a 10 inch fluted tart pan with a removable bottom with cooking spray. Press the mixture into the bottom and sides of the prepared pan.
• Preheat oven to 300 degrees F.
• Sauteed Pineapple:.
• In a skillet, melt the butter over medium-high heat. Add the pineapple and brown sugar and saute for 10 minutes, until caramelized. Remove from the heat, drain through a sieve and set aside.
• Cheesecake Mix:.
• In an electric mixer bowl, beat the softened cream cheese on medium speed until smooth. Slowly add the sugar, then the sour cream and cream of coconut, while continuing to beat. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
• To assemble the cake, spoon the pineapple onto the crust in an even layer. Pour the cream cheese mixture over the pineapple layer. Bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven for 1 1/2 hours longer. Remove from the oven and allow to cool. Cover and refrigerate for 4 to 6 hours.
• Unmold by removing the pan sides and sliding the cake onto a serving plate. Spoon the room temp ganache into a pastry bag fitted with a 2 inch star tip and pipe 8 rosettes decoratively on the top. Sprinkle the top of the cake with coconut and serve!

PINA COLADA TART

Steps:

• Preheat oven to 375 degrees.
• In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal.
• With fork, stir in cream and vanilla just until mixture begins to hold together.
• With hands, gently squeeze dough into loose clumps.
• Place on large sheet of plastic wrap; press clumps together to form a ball.
• Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan.
• Line pastry with foil; fill with dry beans or pie weights.
• Place tart pan on baking sheet or pizza pan; bake 35 minutes.
• Turn off oven; carefully remove foil and beans.
• Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes.
• Let cool completely.
• In medium bowl, beat cream cheese with powdered sugar until smooth;.
• Beat in yogurt, extract and rum.
• Fill cooled pastry shell; chill.
• Drain pineapple well on paper towels; chill.
• Just before serving, garnish tart with pineapple and toasted coconut.

PINA COLADA

Steps:

• 1. Combine all ingredients in a blender. Blend until smooth. Divide among chilled glasses, garnish with pineapple wedges and leaves, and serve immediately.

PINA COLADA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,