PEACH COLADA
Make and share this Peach Colada recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Add rum, pineapple juice, peach, half-and-half, coconut cream, and ice to a blender.
- Blend until mixture is smooth.
- Pour drink into a chilled hurricane glass; garnish with peach slice.
Nutrition Facts : Calories 266.1, Fat 8.7, SaturatedFat 6.5, Cholesterol 10.5, Sodium 32.2, Carbohydrate 22.6, Fiber 2.6, Sugar 17.8, Protein 2.9
PIñA COLADA CUPCAKES
These cupcakes are filled with a pineapple curd that's made with an optional tablespoon of rum. The combination of pineapple and rum really drives home the flavor of pina coladas in these cupcakes!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the pineapple curd: Whisk the granulated sugar, pineapple juice and salt in a medium saucepan. Whisk in the eggs and egg yolks until combined. Cook over medium heat, whisking constantly and reducing the heat if the mixture starts bubbling too much, until the curd is the consistency of pudding, 7 to 8 minutes (you should have a little over 1 cup).
- Remove from the heat and whisk in the butter and rum (if using). Strain the curd through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until completely cooled, about 2 hours.
- Meanwhile, make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper or foil liners. Whisk the flour, baking powder and salt in a medium bowl. Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla. With the mixer on medium speed, beat in half of the flour mixture, then the milk, then the remaining flour mixture until combined.
- Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely.
- Make the frosting: Combine the butter and confectioner's sugar in a large bowl; beat with a mixer on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add the coconut extract and milk; beat until smooth.
- Using a paring knife, cut a slit in the top of each cupcake, cutting about three-quarters of the way down. Fill a piping bag with the pineapple curd; pipe the curd into the slit in each cupcake. Fill another piping bag with the frosting and pipe onto the cupcakes (or spread the frosting on the cupcakes). Top with the shredded coconut.
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.
TROPICAL PEACH COLADA
Make and share this Tropical Peach Colada recipe from Food.com.
Provided by RecipeNut
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients together until smooth.
Nutrition Facts : Calories 64.8, Fat 3.3, SaturatedFat 2.9, Sodium 12.3, Carbohydrate 4.7, Fiber 0.5, Sugar 3.7, Protein 0.7
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