Pina Colada Non Alcholic Recipes

Steps:

• Blend in blender until desired consistency is achieved.

Steps:

• Drain the pineapple slices and set the syrup aside.
• Set aside 2 of the pineapple slices and freeze the remaining 8 slices until firm.
• Blend together the frozen pineapple slices, pineapple syrup, sugar and coconut cream until smooth.
• Add the ice and continue blending till you reach the desired consistency.
• Pour into serving glasses and garnish each glass with toasted coconut and pineapple slices.
• Serve chilled.

Steps:

• Combine pineapple juice, cream of coconut, cane syrup, apple cider vinegar, vanilla extract, and salt tincture in a blender with a ½ cup of ice and blend until smooth.
• Pour into hurricane glass and garnish with pineapple slice and frond.

Steps:

• Preheat oven to 350 degrees F.
• Spray pan with baking pan spray. You must use baking pan spray or oil and flour to prevent sticking.
• Mix all ingredients except chips. Mix chips.
• Bake in bundt pan for 35 minutes or until toothpick comes out clean.
• Let it cool. Then take it out of the pan. It gets stuck to the pan sometimes but it is very good anyway. Any suggestions would be great also.
• Optional: Top with glaze or powdered sugar. It is very sweet so it is not really needed.

Steps:

• Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.

Steps:

• To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
• Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.