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 CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
- Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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.
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
THE ORIGINAL PIñA COLADA
I had a Piña Colada at the place of its origin in Old San Juan, Puerto Rico - Barrachina Restaurant. This is actually the exact recipe that I got from the restaurant for the original Pina Colada. It is recommended that you use Bacardi rum as it is from Puerto Rico as well (we visited the distilllery that same day). I did not include the freezing time. Enjoy!
Provided by Nif_H
Categories Beverages
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Our little secret, do not mix blend with ice, instead freeze the mix stirring occasionaly until well frozen or use an old style ice cream maker to freeze the mix, then you will get the taste of a good piña colada.
- Pour rum to taste in individual glasses then add frozen mix to serve.
- Decorate with cherry and pineapple chunks to garnish (optional).
ORIGINAL PINA COLADA
In the 1950's in Puerto Rico, a man named Don Ramon Lopez-Irazzy came up with a delicious homogenized cream made from coconut. The product became known as Coco Lopez cream of coconut, and it was used for tropical dishes and desserts. But the best was yet to come. In 1957 Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to create this famous drink. Victor Bergeron (Trader Vic) borrowed Marrero's recipe in his later cocktail books and called it the Bahia. The trick to making a great Pina Colada is to use both light and dark rum, a dash of bitters and a little double cream, which creates a drink with a much more complex flavour.
Provided by Its all good
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a blender.
- Add ice.
- Blend.
- Garnish with cherries and pineapple wedge preferably in a hurricane glass.
ISLAND PINA COLADA
Ever wonder why the Piña Coladas you make at home taste nothing like the ones served at your favorite tropical destination? Most recipes simplify the colada into a mixture of rum, pineapples & ice with a splash of coconut milk. A flavorful Piña Colada has two kinds of rum (light and dark), cream and even bitters added which make the concoction a true tropical delight. Use high quality Puerto Rican rum in this recipe for the best result. Enjoy!
Provided by NcMysteryShopper
Categories Beverages
Time 5m
Yield 1 Pina Colada, 1 serving(s)
Number Of Ingredients 8
Steps:
- Pour ingredients into a blender and blend for 15 seconds with, or without ice (up to you).
- Pour into a poco-grande or hurricane glass and garnish with pineapple and cherry.
Nutrition Facts : Calories 550.1, Fat 17.9, SaturatedFat 13.2, Cholesterol 39.1, Sodium 30.6, Carbohydrate 58.5, Fiber 2.7, Sugar 49, Protein 2.3
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