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 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.
PINA COLADA BISCOTTI
This biscotti recipe, from allrecipes.com, is the BEST biscotti recipe I have ever made and biscotti is my speciality! It is just the right texture with the most wonderful flavors for summer. It is to die for and must be made ASAP!
Provided by Ashley C.
Categories Dessert
Time 1h6m
Yield 3 1/2 dozen
Number Of Ingredients 12
Steps:
- 1. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
- 2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- 3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
- 4. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
- 5. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted.
- 6. Cool completely, then store in an airtight container.
Nutrition Facts : Calories 1665.5, Fat 78.8, SaturatedFat 41, Cholesterol 298.9, Sodium 999.2, Carbohydrate 209.8, Fiber 8.3, Sugar 85.9, Protein 29.1
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
PINA COLADA BISCUITS
This recipe is quick to make and tastes great. You'll think you're on a tropical vacation! -Carolyn Piette, Johnston, Rhode Island
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven 450°. In a large bowl, whisk biscuit mix and sugar. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk milk, egg and vanilla; stir into crumb mixture just until moistened. Stir in remaining ingredients. , Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake 7-9 minutes or until golden brown. Serve warm.
Nutrition Facts :
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PIñA COLADA BISCOTTI RECIPE FOR A TROPICAL TREAT
From allourway.com
5/5 (26)Total Time 1 hr 40 minsCategory Dessert, SnackCalories 93 per serving
- Preheat oven to 350 F degrees. Using pencil and ruler, draw a 10 1/2 X 4 inch rectangle on a piece of kitchen parchment. Spray kitchen parchment with vegetable oil spray on unmarked side and place pencil side down on baking sheet.
- In a bowl add the semolina flour, all-purpose flour salt and baking powder. Whisk to thoroughly combine.
- In a food processor mix eggs until lightened in color and almost double in volume, about 3 minutes. With processor running, slowly add sugar until combined, about 15 seconds. Add melted butter and vanilla extract and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of the flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture then the pineapple, coconut and nuts. Gently fold until combined.
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