PINA COLADA
Steps:
- Add the pineapple chunks, coconut milk, rum, shredded coconut, coconut extract and ice cubes to a blender and process until smooth and creamy. Pour into glasses and garnish each with a pineapple wedge.
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 QUINOA
Reminiscent of a tropical holiday, this breakfast cereal also makes a nie lunch or afternoon snack. Serve hot or cold. From Quinoa 365. You may wish to add 1/4 cup of unsweetened toasted coconut for a different and crunchy texture... or, a sliced banana, for more tropical taste!
Provided by Katzen
Categories < 30 Mins
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- TIP: Rinse the quinoa well; I use a fine mesh strainer - this removes any remaining natural coating, which has a slightly bitter flavour. If you have time, try recipe #16399, toasted quinoa, to prep your quinoa - it makes a world of difference!
- In a medium saucepan, bring quinoa and coconut milk to boil. Cover, reduce to low, and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes.
- Drain the pineapple, reserving the juice. Stir 1/2 cup of the juice into the saucepan. Add the sugar and vanilla and mix well. Stir in the crushed pineapple, and serve. Store in the refrigerator in a sealed container for up to 2 days.
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.
PIñA COLADA
The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas - a tiki-culture addition. Just beware of brain freeze.
Provided by Rosie Schaap
Categories cocktails
Yield 2 to 3 drinks
Number Of Ingredients 6
Steps:
- Add rum, pineapple juice, cream of coconut and ice to blender. Blend until smooth and frosty; add more ice as necessary. Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them).
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 24 milligrams, Sugar 23 grams
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- Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
- Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
- Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge. Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen.
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