CLASSIC PIñA COLADA
The original recipe calls for three simple ingredients: white rum, pineapple juice and cream of coconut. It can be made in two ways: either blended or shaken. Most prefer the blended version but if you want to be convenient, you can also choose the shaken version.
Provided by Advanced Mixology
Categories Cocktail Recipe
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- In a blender, pour in all the ingredients.
- Add ice cubes. You can also swap out a couple of ice cubes with frozen pineapple chunks to enhance the flavor. Blend until smooth.
- Pour mixture into a Poco Grande glass.
- Garnish with a pineapple wedge and cherry. You can also put a tiny umbrella to add fancy effects.
Nutrition Facts : ServingSize 1, Calories 230
PINA COLADA COCKTAIL
The pina colada is a blended drink that originated in Puerto Rico. The mixture of pineapple, coconut, and rum is a taste of the tropics.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine rum, cream of coconut, pineapple, and ice in a blender. Puree on high speed until smooth. Pour into chilled Collins glass and serve with a straw.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 37.4 g, Fat 9.3 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 8.8 g, Sodium 21.8 mg, Sugar 35.9 g
PIñA COLADA COCKTAIL FANCIES
Bake these boozy little cakes for afternoon tea, or as a sweet canapé for a party. Coconut rum and pineapple jam evoke the flavour of the classic cocktail
Provided by Miriam Nice
Categories Afternoon tea, Treat
Time 1h30m
Yield Makes 28
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm tin and line with baking parchment. Put the cake ingredients in a bowl except for the rum. Whisk until smooth using an electric whisk, then transfer to the tin, smooth out and bake for 30-35mins until a skewer inserted in the centre comes out clean. Leave to cool completely.
- Meanwhile, for the filling, whisk the butter, icing sugar and milk together until smooth, then transfer to a piping bag.
- When the cake is cold, slice off the top so it's flat, turn over, trim and cut into neat, approx. 4cm squares (four squares across and seven down). You should have 28. Dip each one briefly in the rum and sit dipped-side up. Put a tiny dot of pineapple jam on top of each cake, then pipe a raspberry-sized ball of the buttercream filling on top of each one.
- For the icing, mix the fondant icing sugar, yellow colouring and enough water to make it a condensed milk consistency. Put the cakes on wire racks set over trays to catch the drips, then coat each one in the icing. The best way to do this is to hold each one over the bowl of icing on a slotted spoon then generously drizzle over the icing with a tablespoon. Remove from the slotted spoon with a cutlery knife and sit on the rack to dry. Drizzle with runny white icing and garnish with dried pineapple pieces and coconut flakes. Serve in cake cases, if you like. Will keep for two days in an airtight container. Why not also try our strawberry daiquiri and espresso martini fancies?
Nutrition Facts : Calories 323 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 43 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.4 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
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
VIRGIN PIñA COLADA
For an alcohol-free party option, try our spiced piña colada mocktail (or virgin piña colada), with mock rum syrup, pineapple juice and coconut milk
Provided by Miriam Nice
Categories Cocktails, Drink
Time 15m
Number Of Ingredients 10
Steps:
- To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
- Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.
Nutrition Facts : Calories 184 calories, Fat 9 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein
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