BOOZY PIñA COLADA ICE CREAM
Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.
Provided by Rhoda Boone
Categories Summer Tropical Fruit Pineapple Dessert Frozen Dessert Rum Coconut Ice Cream
Yield 8 servings (makes about 1 quart)
Number Of Ingredients 6
Steps:
- Purée pineapple and rum in a blender until smooth.
- Meanwhile, let ice cream sit at room temperature until soft enough to scoop, 5-10 minutes. Transfer 1 pint to loaf pan, spreading into an even layer with a spoon. Dollop half of pineapple mixture over ice cream. Top with second pint of ice cream, spreading into an even layer with spoon. Dollop remaining pineapple mixture over.
- Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired.
- Do Ahead
- Ice cream can be made 3 months ahead. Keep frozen.
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 PIE
Your friends and family will go crazy for this baked Pina Colada Cream Pie with pineapple filling, coconut cream and topped with whipped cream...Aloha!
Provided by Lisa Johnson
Categories Dessert
Time 5h15m
Number Of Ingredients 11
Steps:
- Bake or purchase a 9-inch Pie Crust. If baking from scratch, bake for 10 minutes until light brown. Place on a wire rack and allow to cool completely.
Nutrition Facts : Calories 612 kcal, Carbohydrate 57 g, Protein 6 g, Fat 40 g, SaturatedFat 24 g, Cholesterol 145 mg, Sodium 249 mg, Fiber 2 g, Sugar 40 g, ServingSize 1 serving
PINA COLADA CREAM PIE
Steps:
- Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Refrigerate 15 minutes.
- Combine milk, coconut milk, sugar and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil. Remove from heat. Stir small amount of milk mixture into egg yolks. Slowly pour egg mixture into remaining milk mixture in saucepan, whisking constantly.
- Reduce heat to low.Cook, stirring constantly, 1-2 minutes or until mixture reaches 160°F and is thick enough to coat back of metal spoon. (Do not boil.) Stir in pineapple, rum and vanilla. Pour into crust. Refrigerate at least 2 hours.
- Garnish with whipped cream and additional toasted coconut, if desired.
Nutrition Facts : Calories 380 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 100 milligrams, Sodium 150 milligrams, Carbohydrate 41 grams, Fiber 2 grams, Sugar grams, Protein 4 grams
PINA COLADA PIE
This Pina Colada Pie is beyond amazing! Every bite is filled with toasted coconut with a graham cracker crust and a creamy coconut filling with crushed pineapple, crunchy pecans, and maraschino cherries. You can't go wrong with this coconut and pineapple dessert.
Provided by Laura
Time 15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
- In a medium bowl, mix together graham cracker crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
- In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.
PIñA COLADA ICE-CREAM PIE
Take ice cream pie to a must-try level with five easy ingredients.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 8
Number Of Ingredients 5
Steps:
- Gently stir cream of coconut, pineapple and rum into ice cream in large bowl. Spoon into pie crust. Cover and freeze at least 4 hours or overnight.
- Let pie stand at room temperature 10 to 15 minutes before serving.
Nutrition Facts : Calories 395, Carbohydrate 41 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 160 mg
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
PINA COLADA CREAM PIE
If you like drinking pina coladas...you're going to love this No Bake Pina Colada Cream Pie! It's absolutely the EASIEST pie and it tastes amazing! This pie goes great with friends :)
Provided by Trish - Mom On Timeout
Categories Dessert
Time 15m
Number Of Ingredients 10
Steps:
- Combine the ingredients for the crust in a small bowl. Use a fork to combine.
- Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
- Place in refrigerator while preparing the filling.
- Whisk heavy whipping cream in a mixer until stiff peaks form. Remove from bowl and chill.
- Beat cream cheese until smooth and fluffy. Beat in sugar and extracts until combined.
- Fold in whipped cream, pineapple, and coconut,.
- Spoon into prepared crust and smooth top with an offset spatula.
- Cover and refrigerate for at least 4 hours.
- Top with Reddi-wip and toasted coconut if desired. (Directions for toasting coconut here.)
Nutrition Facts : Calories 509 kcal, Carbohydrate 42 g, Protein 4 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 102 mg, Sodium 326 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
PIñA COLADA ICE CREAM
Make your favorite frozen drink into tropical Piña Colada Ice Cream! Loads of coconut and pineapple will have you feeling like you are on vacation.
Provided by Jessica Formicola
Categories Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Prepare ice cream maker according to package directions (usually a 24 hour freezing time).
- At least 2-6 hours before churning, add heavy cream and sugar to a heavy bottom sauce pan. Stir over low-medium heat until sugar dissolves.
- Stir in coconut milk, coconut creme, crushed pineapple (whole can including juice) and salt. Stir until smooth (except for the pineapple pieces).
- Transfer mixture to a heat safe bowl with a lid, refrigerate for at least 2 hours before churning. Longer is perfectly fine, just not any shorter.
- Churn in ice cream maker for 25-20 minutes. Transfer to a freezer safe dish, cover and freeze for an additional 2-4 hours, although overnight is best.
- Scoop and garnish with toasted coconut and/or maraschino cherries.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 176 kcal, Carbohydrate 14 g, Protein 1 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 20 mg, Sodium 9 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
PIñA COLADA PIE
Categories Fruit Dessert Coconut Pineapple Macadamia Nut Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 15
Steps:
- For Crust:
- Preheat oven to 350°F. Line 10-inch glass pie dish with foil, overlapping sides. Finely chop first 3 ingredients in processor. Add butter and blend until moist crumbs form. Press mixture firmly onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze 20 minutes.
- For Filling:
- Spread sorbet in crust; smooth top. Place in freezer.
- Boil cream of coconut in heavy small saucepan over medium-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into large bowl. Mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold in until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish, mounding slightly. Cover and freeze overnight. (Can be prepared 2 weeks ahead.)
- Turn out pie onto platter. peel off foil. Turn pie right side up. Arrange pineapple decoratively atop pie. Sprinkle with toasted coconut. Garnish with mint.
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- Pour ice cream mixture into a loaf pan or glass freezer-safe container. Cover and let freeze for 6 hours or overnight.
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