PINA COLADA PUDDING CUPS
Betty May of Topeka, Kansas shares her recipe for a "dessert that is so simple but chock-full of refreshing pineapple and coconut flavor. A nice light treat after a big meal with make-ahead convenience for busy hostesses." -
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and extract. , Spoon 3/4 cup pudding mixture into eight dessert dishes. Cover and refrigerate for 30 minutes or until chilled. , Sprinkle each serving with 1-1/2 teaspoons coconut and top each with a cherry.
Nutrition Facts : Calories 171 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 350mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
PINA COLADA PUDDING
A great treat for backyard entertaining! Serve warm with ice cream or chill and serve with whipped cream.
Provided by Lanilu
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 49.7 g, Cholesterol 59 mg, Fat 19.2 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 15.3 g, Sodium 89 mg, Sugar 39.1 g
PINA COLADA CREAM PUFFS
Make and share this Pina Colada Cream Puffs recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pudding as directed, using the milk. Place in medium bowl; cover surface with plastic wrap.
- Chill at least 4 hours.
- When cool, fold in the coconut and drained pineapple. Add rum extract.
- Chill until ready to be used.
- Preheat oven to 425°.
- Heat water, butter, salt and sugar in heavy, medium saucepan over medium-low heat until butter melts.
- Remove from heat; stir in flour all at once, beating using a wooden spoon until smooth.
- Return to heat. Stir constantly until dough leaves sides of pan, forming smooth mass (dough should look slightly dry), approximately 12-15 minutes; remove from heat.
- Make well in center of dough; add 1 egg at a time, beating vigorously with wooden spoon until paste has absorbed all liquid and reformed into smooth mass before adding next egg.
- Measure 1/4 cup of dough; place in mound on a lightly buttered baking sheet.
- Repeat, making 6 mounds. Top each with 1 tablespoon of remaining dough.
- Bake until puffed and golden, 20-25 minutes.
- Remove from oven.
- With sharp knife, make a small slit in each where large bottom connects with smaller top.
- Bake 10 minutes, then allow to cool on racks.
- Cut tops of cream puffs off with serrated knife.
- Pull out any moist dough inside and fill each with the pudding mixture; replace the tops.
- Next, combine confectioners' sugar and the water in bowl of electric mixer; beat until smooth.
- Drizzle the icing over tops of the puffs and sprinkle with the coconut.
- Enjoy!
Nutrition Facts : Calories 480.8, Fat 23, SaturatedFat 14.6, Cholesterol 182.9, Sodium 692.5, Carbohydrate 61, Fiber 1.4, Sugar 42.1, Protein 9.2
PINA COLADA PUDDING CUPS (WEIGHT WATCHERS)
This dessert is so simple but chock-full of refreshing pineapple and coconut flavour. It's a nice light treat after a big meal. And only 3 WW points per serving.
Provided by Chesska
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and coconut extract.
- Spoon 3/4 cup of the mixture into 8 dessert cups. Cover and refrigerate for 30 minutes or until chilled.
- Sprinkle each serving with 1 1/2 teaspoons of coconut and top each with a cherry.
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