Piña Colada Fudge Recipe 445 Food

PIñA COLADA FUDGE

Steps:

• 1. Line an 8x8 pan with aluminum foil and spray with nonstick spray. Make sure foil hangs over edges to allow for easy removal of fudge.
• 2. Melt the chocolate chips in a microwave safe container on medium heat, stirring every 30 seconds, until fully melted and smooth.
• 3. Stir in coconut, butter, sweetened condensed milk, marshmallow fluff, salt, and extracts until well combined.
• 4. Add dried pineapple and stir until evenly distributed.
• 5. Pour fudge into pan and smooth top, Cool in fridge for 3 hours or until set.
• 6. Remove fudge using the foil "handles". Cut fudge into small squares and serve. Store in an airtight container for up to a week. ENJOY :D

PIñA COLADA FUDGE RECIPE - (4.4/5)

Steps:

• Line 8 or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth. Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into squares.

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 FUDGE

Steps:

• Line 8 or 9” square pan with foil, extending foil over edges.
• Place chips in medium microwave-safe bowl.
• Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth.
• Reserve 1/4 cup nuts for garnish.
• Add remaining nuts and all remaining ingredients to melted chip mixture; mix well.
• Spread in foil-lined pan.
• Sprinkle with reserved nuts.
• Refrigerate 1 hour or until firm.
• Remove fudge from pan by lifting foil.
• Remove foil; cut into squares.
• To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F.
• for 5 to 8 minutes or until light golden brown, stirring occasionally.

VIRGIN PIñA COLADA

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.

PIñA COLADA

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.

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!