PINA COLADA CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 21
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Add the flour mixture and whisk until smooth.
- Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes.
- Meanwhile, combine the rum, lime juice and the remaining 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves. When the cupcakes are done, poke them all over with a toothpick and brush with the rum syrup while still warm. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan. Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons, 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Reduce the mixer speed to low and beat in the confectioners' sugar and salt. Increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and coconut extracts and beat 1 minute, then add the rum and the reduced pineapple juice and beat to combine. Spread the frosting on the cupcakes and top with the shredded coconut. Decorate with maraschino cherries and cocktail umbrellas.
PIñA COLADA CUPS
Bring Piña Colada Cups to your next event and get ready for some happy faces. Our non-alcoholic Piña Colada Cups taste like the classic cocktail.
Provided by My Food and Family
Categories Baking Ingredients
Time 4h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Spoon cookie crumbs into 12 paper-lined muffin cups.
- Beat cream cheese spread and sugar in large bowl with whisk until blended. Add pineapple and 3/4 cup coconut; mix well. Gently stir in COOL WHIP. Spoon into prepared cups; top with remaining coconut.
- Freeze 4 hours or until firm. Let stand at room temperature 10 min. before serving to soften slightly.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PINA COLADA PUDDING CUPS (WEIGHT WATCHERS)
This dessert is so simple but chock-full of refreshing pineapple and coconut flavour. It's a nice light treat after a big meal. And only 3 WW points per serving.
Provided by Chesska
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and coconut extract.
- Spoon 3/4 cup of the mixture into 8 dessert cups. Cover and refrigerate for 30 minutes or until chilled.
- Sprinkle each serving with 1 1/2 teaspoons of coconut and top each with a cherry.
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
These cupcakes are filled with a pineapple curd that's made with an optional tablespoon of rum. The combination of pineapple and rum really drives home the flavor of pina coladas in these cupcakes!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the pineapple curd: Whisk the granulated sugar, pineapple juice and salt in a medium saucepan. Whisk in the eggs and egg yolks until combined. Cook over medium heat, whisking constantly and reducing the heat if the mixture starts bubbling too much, until the curd is the consistency of pudding, 7 to 8 minutes (you should have a little over 1 cup).
- Remove from the heat and whisk in the butter and rum (if using). Strain the curd through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until completely cooled, about 2 hours.
- Meanwhile, make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper or foil liners. Whisk the flour, baking powder and salt in a medium bowl. Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla. With the mixer on medium speed, beat in half of the flour mixture, then the milk, then the remaining flour mixture until combined.
- Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely.
- Make the frosting: Combine the butter and confectioner's sugar in a large bowl; beat with a mixer on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add the coconut extract and milk; beat until smooth.
- Using a paring knife, cut a slit in the top of each cupcake, cutting about three-quarters of the way down. Fill a piping bag with the pineapple curd; pipe the curd into the slit in each cupcake. Fill another piping bag with the frosting and pipe onto the cupcakes (or spread the frosting on the cupcakes). Top with the shredded coconut.
PINA COLADA POPCORN
Provided by Food Network
Time 20m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Toss the pineapple with the rum in a bowl and let stand for 5 minutes.
- Microwave the white chocolate and coconut oil in a microwave-safe bowl until fully melted.
- Microwave the popcorn according to the package instructions. Transfer the popcorn to a large bowl, pour the white chocolate mixture over top and mix to fully coat. Add the macadamia nuts, coconut and rum-soaked pineapple and stir to combine.
- Pour onto a parchment-lined baking sheet and let set up in the fridge 5 to 10 minutes.
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.
HOLIDAY PINA COLADA PUNCH
Make and share this Holiday Pina Colada Punch recipe from Food.com.
Provided by michEgan
Categories Punch Beverage
Time 5m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Chill all ingredients first.
- Mix 2 cups of the pineapple juice with cream of coconut in a blender.
- Now add this mixture with the remaining pineapple juice, 7-up soda, juice of 1 lime and the rum if you desire.
- Garnish cups with cut lime slices.
- Serve over ice cubes or crushed ice.
Nutrition Facts : Calories 129.1, Fat 5.2, SaturatedFat 4.5, Sodium 22.3, Carbohydrate 21.1, Fiber 1, Sugar 16.4, Protein 1.2
PINA' COLADA COCONUT TAMALES
Make and share this Pina' Colada Coconut Tamales recipe from Food.com.
Provided by Tunisia I.E.Al-Sala
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Husk.
- Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
- Masa.
- Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
- Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
- Filling.
- Combine into a quart size simmering pan 2-20oz cans of diced pineapples, 1 cup coconut, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 minutes or until the mixture is thick and syrupy. Remove filling from the stove and cool.
- Using hands spread masa mixture on the inside of the corn (you can combine two husks together by over lapping one on the other for larger tamales.
- Spoon about 1 tablespoons pineapple down center the masa. Sprinkle with about 1 1/2 teaspoons raisins. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa, pineapple, and raisins.
- Using a small tamale pot or double boiler place water in pot and boil before adding tamales to cut down on cooking time. Once the water has started to boil place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.
Nutrition Facts : Calories 388.9, Fat 20.4, SaturatedFat 6.8, Sodium 122.4, Carbohydrate 53.9, Fiber 2.2, Sugar 46.1, Protein 1.6
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 CHICKEN
Found this recipe on ABC11's Mr Food section. Haven't tried this, but I think if you like Pina Coladas you'll like it. It probably makes a moist sweet bird.
Provided by Laurawombat Garcia
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over medium heat.
- Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
- Remove to a platter and cover to keep warm.
- Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
- Stir in the pineapple and cherries and return the chicken to the skillet.
- Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.
PINA COLADA PUDDING CUPS
Betty May of Topeka, Kansas shares her recipe for a "dessert that is so simple but chock-full of refreshing pineapple and coconut flavor. A nice light treat after a big meal with make-ahead convenience for busy hostesses." -
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and extract. , Spoon 3/4 cup pudding mixture into eight dessert dishes. Cover and refrigerate for 30 minutes or until chilled. , Sprinkle each serving with 1-1/2 teaspoons coconut and top each with a cherry.
Nutrition Facts : Calories 171 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 350mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
PINA COLADAS
Velvety-smooth texture and a taste of the tropics are what this tropical drink delivers. The easy-to-make drink can be mixed and chilled ahead of time. When ready to serve, just blend for a creamy and delicious beverage. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 457 calories, Fat 13g fat (10g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 55g carbohydrate (52g sugars, Fiber 0 fiber), Protein 0 protein.
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
More about "piña colada cups food"
PINEAPPLE COLADAS - DELISH
From delish.com
THE CHAMPAGNE PIñA COLADA WILL BE YOUR NEW FAVORITE ...
From foodandwine.com
PINA COLADA ANGEL FOOD CAKE - SWEET & SAVORY
From sweetandsavorybyshinee.com
PIñA COLADA RUM CAKE - ISLAND GURL FOODS
From islandgurlfoods.com
PINA-COLADA GREEN SMOOTHIE PREP PACKS - CLEAN FOOD CRUSH
From cleanfoodcrush.com
BEST PINEAPPLE UPSIDE DOWN CAKE WITH PINA COLADA ICE CREAM ...
From foodnetwork.ca
PINA COLADA | CUPS + SPOONFULS
From cupsandspoonfuls.com
BEST PINA COLADA PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CRAZY CUPS PINA COLADA FLAVORED COFFEE SINGLE SERVE CUPS ...
From amazon.ca
VIRGIN PIñA COLADA RECIPE | EPICURIOUS
From epicurious.com
PINA COLADA NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
BEST PINEAPPLE CUPS - HOW TO MAKE A PINEAPPLE CUP - DELISH
From delish.com
PINA COLADA CREAM CANOES - STEVEN AND CHRIS
From cbc.ca
PINA COLADA CUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DISH DO-OVER: PIñA COLADA - STEVEN AND CHRIS
From cbc.ca
EASY PIñA COLADA RECIPE | FOOD & WINE
From foodandwine.com
PINA COLADA SMOOTHIE - CANADIAN LIVING
From canadianliving.com
CLASSIC PIñA COLADA | RECIPES | ROLAND FOODS
From rolandfoods.com
PIñA COLADA SQUARES - CANADIAN LIVING
From canadianliving.com
PIñA COLADA SMOOTHIE | PICK FRESH FOODS
From pickfreshfoods.com
PIñA COLADA PUDDING CUPS - AUTOIMMUNE WELLNESS
From autoimmunewellness.com
BEST PINA COLADA CUPCAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PINA COLADA - HAMILTONBEACH.CA
From hamiltonbeach.ca
RECIPE FOR VIRGIN PINA COLADA | FOOD
From food.amerikanki.com
BEST PINA COLADA POKE CAKE RECIPES | THE KITCHEN | FOOD ...
From foodnetwork.ca
PIñA COLADA | EPICURE.COM
From epicure.com
PIñA COLADA - GOYA FOODS
From goya.com
PINA COLADA MACARONS (GLUTEN FREE) – SAREENA'S FOOD
From sareenasfood.com
PINA COLADA RECIPE - STEVEN AND CHRIS - CBC.CA
From cbc.ca
BEST PINA COLADA CHEESECAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PIñA COLADA ROOIBOS TEA BLEND - CANADIAN LIVING
From canadianliving.com
PINA COLADA CUPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE A PIñA COLADA - BEST FROZEN PIñA COLADA RECIPE ...
From cosmopolitan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love