Pina Colada Sauce Recipes

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.

Steps:

• Preheat grill to high heat.
• To make the piña colada sauce, add the cream of coconut, crushed pineapple, sour cream, and coconut flakes to a bowl and stir to combine.
• Add the ground beef to a bowl with ¼ cup of teriyaki sauce and mix to combine. Form the ground beef into 4 burger patties.
• Brush each burger patty with melted butter, and sprinkle each side with salt and pepper.
• Brush the brioche buns with butter.
• Grill the pineapple until grill marks form, about 2 minutes. Flip the pineapple slices over, and grill for 2 more minutes.
• Grill the burgers for 4-7 minutes, brushing them with additional teriyaki sauce. Flip the burgers and continue cooking for 3-6 minutes.
• Place the cheese on the burgers and cook until melted, 1 minute. Toast the buns on the grill, 30 seconds.
• Add ⅓ cup (75 g) of the piña colada sauce to a bowl along with the mayonnaise, and stir to combine. Reserving the rest of the piña colada sauce for future use.
• Spread the piña colada and mayonnaise mixture on the buns. Top with a burger patty, pineapple slice, and bacon.
• Enjoy!

Steps:

• Combine rum, cream of coconut, pineapple, and ice in a blender. Puree on high speed until smooth. Pour into chilled Collins glass and serve with a straw.

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!

Steps:

• Just before serving, combine all ingredients in a glass measuring cup. Using an immersion blender, blend until combined.

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.

Steps:

• In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately.

Steps:

• Mix together Piña Colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan.
• Heat on medium low temperature until sauce begins to simmer, stirring frequently.
• Let mixture simmer slowly 10 to 12 minutes.
• Mix cornstarch and water together, add to sauce, and blend well.
• Let the mixture simmer for 3 to 5 minutes longer while stirring during and after adding cornstarch.
• Remove from heat and bring to room temperature.
• Sauce is served at room temperature or chilled with coconut shrimp (but it tastes great on other stuff, too).

Steps:

• Combine all ingredients together. (Chill if using as a dipping sauce).

Steps:

• Combine Sour Cream and Coco Lopez in a mixing bowl, and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin.
• Drain crushed pineapple.
• Fold crushed pineapple into cream mixture.
• Finish with juice from one lemon.
• Cover and store refrigerated.

Steps:

• In a small saucepan, combine pineapple juice, cornstarch and sugar, mixing well to dissolve cornstarch.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Boil 1 minute, stirring.
• Remove from heat and stir in coconut extract.
• Serve warm.

Steps:

• Preheat over to 350 degree F or 180°C.
• Spray 11 x 7 inch glass baking dish with non stick cooking spray.
• Place cubed bread in large bowl; set aside.
• Combine milk, juice concentrate, egg substitute, vanilla and butter flavored extract in another large bowl; mix until smooth. Drain pineapple reserve juice.
• Add milk mixture, pineapple and raisins to bread; gently mix with large spoon.
• Spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered 40 minutes. Cool slightly.
• For the sauce add water to reserved pineapple juice to equal ¼ cup.
• Combine juice, preserves, coconut and rum in microwavable bowl.
• Microwave at high 2 - 3 minutes or until sauce is hot and bubbling cool to room temperature.
• Divide pudding among 8 plates; top each serving with 2 tablespoons of Pina Colada Sauce.

Steps:

• In a medium bowl, whip together cream cheese, sugar, pina colada mix, rum and strawberry daiquiri. Chill in the refrigerator at least 3 hours before serving.

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.

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
• To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.

Steps:

• In a small heavy saucepan stir together juice and sugar and simmer until reduced to about 3/4 cup. In a bowl lightly beat yolks and in a slow stream add half of hot juice mixture, whisking. Add egg mixture to remaining juice mixture and cook over moderately low heat, stirring constantly, until custard is thickened and a thermometer registers 160°F.
• Transfer custard to a clean bowl and with an electic mixer beat until cool and very thick. In another bowl with electric mixer beat cream until it just holds stiff peaks. Gently fold in coconut milk and fold cream mixture into custard gently but thoroughly. Spoon mousse into ten 1/3-cup cone-shaped paper cups or other very small paper cups. (If using cone-shaped paper cups, set in small winglass or juice glass to keep upright.) Freeze mousses, covered, at least 4 hours, or until firm, and up to 1 day.
• In a saucepan bring whole milk, coconut milk, and sugar to a boil, stirring until suagr is dissolved. In a bowl lightly beat yolks and in a slow stream add half of hot mixture, whisking. Add egg mixture to remaining milk mixture, stirring and cook over moderately low heat, stirring constantly, until sauce is thickened and a thermometer registers 160°F. Chill sauce, its surface covered with a buttered round of wax paper, at least 3 hours, or until cold, and up to 1 day. Stir rum into sauce.
• In a blender purée raspberries with syrup and pour through a fine sieve into a bowl.
• Gently tear paper cups from mousses and invert onto 10 plates. Cut each mousse horizontally into thirds. Carefully seperating sections with a spatula, slip a 3-inch tuile between bottom and middle sections and a 2 1/2-inch thick tuile between top and middle sections of each mousse.
• Spoon coconut sauce around mousse and dot sauce with rasberry coulis. Draw a knife decoratively through sauce and coulis and garnish desserts with pineapple leaves.

Steps:

• Make the rum Sauce first& refrigerate.
• In a bowl beat the egg yolks until thickened and lemon yellow,about 5 minutes on high speed.
• Add powdered sugar and keep beating until combined, use medium speed.
• Gradually stir in rum until blended.
• Fold in whipped topping Makes 2 cups of Sauce.
• ----------PANCAKES------------.
• In a large bowl, mix flour, baking powder, sugar& salt.
• Drain Pineapple, reserve syrup.
• Add water to syrup to make 1 cup.
• In another bowl combine eggs,syrup-water, milk& veggie oil.
• Add to flour mixture.
• Stir very lightly and only until combined: the batter will be lumpy.
• Mix drained pineapple with the coconut.
• pre heat the griddle or skillet.
• Use 1/4 cup of batter for each pancake.
• Pour batter onto the griddle and top each pancake with 1 tbsp pineapple mixture, cook on medium-high heat for 2-3 minutes or until underside is brown and top is bubbly.
• Turn and cook 2-3 minutes more.
• Keep warm.
• Serve with Rum Sauce.

Steps:

• Whisk cold milk and pudding mix together in a large mixing bowl for 2 minutes. Allow to sit for 5 minutes until soft-set.
• Mix sour cream and 1/2 of the whipped topping into the pudding; mix well. Stir in pineapple with juice, 1/2 cup shredded coconut, rum flavoring, and coconut flavoring.
• Place a layer of wafer cookies in the bottom of a trifle dish. Add a layer of sliced bananas and a layer of the pudding mixture. Repeat layers until all ingredients have been used, reserving a few cookies for garnish.
• Top with remaining whipped topping and garnish with remaining cookies and toasted coconut. Chill for 1 hour before serving.