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 SYRUP
My kids love snow cones in the summer. One day I thought "Why do kids get to have all the fun?" So I created this creamy pina coloda concoction for myself. Cheers! -Lauren Ebeling, Downers Grove, Illinois
Provided by Taste of Home
Time 5m
Yield 2-1/2 cups.
Number Of Ingredients 3
Steps:
- Combine all ingredients. Cover and store in the refrigerator up to 4 days.
Nutrition Facts : Calories 34 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
PINA COLADA SORBET
This is my sorbet version of a favorite drink - Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert. Enjoy!
Provided by CALLALILLIE
Categories World Cuisine Recipes Latin American Caribbean
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
- Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
- Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 50.5 g, Fat 10.3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 9.1 g, Sodium 8.4 mg, Sugar 47.7 g
PIñA COLADA BOMBS RECIPE BY TASTY
Summer is almost over but we are still dreaming about piña coladas! These piña colada bombs are the perfect poolside treat.
Provided by Ivanna Lopez Guajardo
Categories Snacks
Time 1h
Yield 10 balls
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the coconut flakes, pineapple chunks, cherries, condensed milk, and coconut flour until evenly combined.
- Roll the mixture into 1-inch (2½-cm) balls and place on a plate. Refrigerate for about 30 minutes, or until firm.
- In a small saucepan over medium heat, combine the sugar and water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until the temperature of the sugar reaches 300°F (150°C).
- Carefully insert a skewer into a piña colada ball and dip in the sugar syrup to coat. Return to the plate to cool for 5 minutes and repeat with the remaining balls.
- The piña colada balls will keep in an airtight container at room temperature for up to 3 days.
- Enjoy!
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Ratings 7Calories 340 per servingCategory Drinks
- BLENDER Pina Colada (Frozen Pina Colada - this version is served more often in restaurants) - add all ingredients into a blender container and blitz until almost smooth. Blender Pina Colada will have a slushie/smoothie consistency. You can also use a good immersion (hand) blender to mix the ingredients.
- Add all the ingredients into a blender container and blitz until the drink has a slushie consistency (or until smooth). You can also use a good immersion (hand) blender to mix the ingredients.
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