Pina Colada Cream Puffs Recipes

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!

Steps:

• Cook pudding as directed, using the milk. Place in medium bowl; cover surface with plastic wrap.
• Chill at least 4 hours.
• When cool, fold in the coconut and drained pineapple. Add rum extract.
• Chill until ready to be used.
• Preheat oven to 425°.
• Heat water, butter, salt and sugar in heavy, medium saucepan over medium-low heat until butter melts.
• Remove from heat; stir in flour all at once, beating using a wooden spoon until smooth.
• Return to heat. Stir constantly until dough leaves sides of pan, forming smooth mass (dough should look slightly dry), approximately 12-15 minutes; remove from heat.
• Make well in center of dough; add 1 egg at a time, beating vigorously with wooden spoon until paste has absorbed all liquid and reformed into smooth mass before adding next egg.
• Measure 1/4 cup of dough; place in mound on a lightly buttered baking sheet.
• Repeat, making 6 mounds. Top each with 1 tablespoon of remaining dough.
• Bake until puffed and golden, 20-25 minutes.
• Remove from oven.
• With sharp knife, make a small slit in each where large bottom connects with smaller top.
• Bake 10 minutes, then allow to cool on racks.
• Cut tops of cream puffs off with serrated knife.
• Pull out any moist dough inside and fill each with the pudding mixture; replace the tops.
• Next, combine confectioners' sugar and the water in bowl of electric mixer; beat until smooth.
• Drizzle the icing over tops of the puffs and sprinkle with the coconut.
• Enjoy!

Steps:

• Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
• Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
• Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
• Scoop the "nice" cream into bowls and top with the toasted coconut.

Steps:

• Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.

Steps:

• In a medium saucepan, whisk the pineapple juice and coconut milk together. Heat over medium heat, stirring occasionally, for about 3 minutes, until the liquid is hot and steaming but not boiling.
• Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together. In a medium bowl, whisk the egg yolks and whole egg until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot pineapple and coconut milk mixture over the yolk mixture and whisk very well until combined. Add another third and whisk well. Whisk in the remaining hot liquid and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil.
• Once it is bubbling, whisk the mixture vigorously at a boil for 3 to 4 full minutes. Remove the pan from the heat and whisk in the butter, a little at a time. Mix in the rum, if using, after the butter has been incorporated.
• Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface.
• Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.

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.