Piña Colada Bombs Recipe By Tasty Food

PIñA COLADA BURGER RECIPE BY TASTY

Steps:

• Preheat grill to high heat.
• To make the piña colada sauce, add the cream of coconut, crushed pineapple, sour cream, and coconut flakes to a bowl and stir to combine.
• Add the ground beef to a bowl with ¼ cup of teriyaki sauce and mix to combine. Form the ground beef into 4 burger patties.
• Brush each burger patty with melted butter, and sprinkle each side with salt and pepper.
• Brush the brioche buns with butter.
• Grill the pineapple until grill marks form, about 2 minutes. Flip the pineapple slices over, and grill for 2 more minutes.
• Grill the burgers for 4-7 minutes, brushing them with additional teriyaki sauce. Flip the burgers and continue cooking for 3-6 minutes.
• Place the cheese on the burgers and cook until melted, 1 minute. Toast the buns on the grill, 30 seconds.
• Add ⅓ cup (75 g) of the piña colada sauce to a bowl along with the mayonnaise, and stir to combine. Reserving the rest of the piña colada sauce for future use.
• Spread the piña colada and mayonnaise mixture on the buns. Top with a burger patty, pineapple slice, and bacon.
• Enjoy!

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!

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!

PIñA COLADA CUPCAKES RECIPE BY TASTY

Steps:

• Whisk the melted butter and sugar together until noticeably thicker in consistency (about 3 minutes).
• Add the eggs, coconut rum, pineapple juice and coconut cream and whisk again until combined.
• In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Add gradually to the butter and rum mixture, mixing each time.
• Pour the cake batter into a jug and then pour into 12 cupcake cases, about ¾ of the way up. Bake for 15-18 minutes at 180°C (350˚F).
• Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice together until thick and creamy.
• Using a piping bag or zip top bag with a small corner cut off, pipe the topping onto the cupcakes and decorate with some dessicated coconut, cherries and a straw.
• Enjoy!

PIñA COLADA BOMBS RECIPE BY TASTY

Steps:

• In a large bowl, stir together the coconut flakes, pineapple chunks, cherries, condensed milk, and coconut flour until evenly combined.
• Roll the mixture into 1-inch (2½-cm) balls and place on a plate. Refrigerate for about 30 minutes, or until firm.
• In a small saucepan over medium heat, combine the sugar and water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until the temperature of the sugar reaches 300°F (150°C).
• Carefully insert a skewer into a piña colada ball and dip in the sugar syrup to coat. Return to the plate to cool for 5 minutes and repeat with the remaining balls.
• The piña colada balls will keep in an airtight container at room temperature for up to 3 days.
• Enjoy!

CARIBE HILTON'S PIñA COLADA

Steps:

• Combine the rum, cream of coconut, heavy cream and pineapple juice in a blender. Add 1/2 cup crushed ice and blend for 15 seconds.
• Serve in a 12-ounce glass and garnish with fresh pineapple and a maraschino cherry.

THE MODERN PIñA COLADA

Steps:

• Blend pineapple rings and coconut cream until fairly smooth. Add lime zest and juice. Blend until mixed.
• Pour mixture into 10 popsicle molds that each hold about 1/3 cup (80 mL). Freeze until firm.
• Pour Crabbie's ginger beer into a chilled rocks glass. Stir in rum. Add one prepared popsicle. Repeat immediately with remaining pops, Crabbie's and rum if you're serving a crowd, or save the pops for yourself for another day.
• Tip: For a fun tropical flair, garnish with Tiki-inspired elements like umbrellas or edible flowers.

PIñA COLADA SANGRIA

Steps:

• In a pitcher combine white wine, pineapple juice, seltzer, and coconut rum.
• Add pineapple chunks and maraschino cherries. Stir and chill before serving.

THE ORIGINAL PIñA COLADA

Steps:

• Our little secret, do not mix blend with ice, instead freeze the mix stirring occasionaly until well frozen or use an old style ice cream maker to freeze the mix, then you will get the taste of a good piña colada.
• Pour rum to taste in individual glasses then add frozen mix to serve.
• Decorate with cherry and pineapple chunks to garnish (optional).