PIñA COLADA BURGER RECIPE BY TASTY
Here's what you need: mayonnaise, brioche buns, butter, ground beef, teriyaki sauce, salt, pepper, colby jack cheese, pineapple, bacon, cream of coconut, crushed pineapple, sour cream, coconut flakes
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
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
Here's what you need: pineapple, coconut cream, coconut milk, white rum, ice, lime, pineapple corer
Provided by Alix Traeger
Categories Drinks
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 427 calories, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, Sugar 41 grams
PIñA COLADA
A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 4
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.
Nutrition Facts : Calories 314 calories, Fat 12.7 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.5 grams fiber, Protein 1.1 grams protein, Sodium 0.1 milligram of sodium
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.
PIñA COLADA CUPCAKES RECIPE BY TASTY
Here's what you need: caster sugar, butter, eggs, coconut milk, pineapple juice, coconut cream, plain flour, baking powder, bicarbonate of soda, salt, icing sugar, butter, double cream, coconut rum, pineapple juice
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 615 calories, Carbohydrate 78 grams, Fat 32 grams, Fiber 0 grams, Protein 4 grams, Sugar 60 grams
PIñA COLADA BOMBS RECIPE BY TASTY
Summer is almost over but we are still dreaming about piña coladas! These piña colada bombs are the perfect poolside treat.
Provided by Ivanna Lopez Guajardo
Categories Snacks
Time 1h
Yield 10 balls
Number Of Ingredients 7
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!
PINA COLADA
Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!
Provided by Debs Recipes
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9
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