Pina Colada Tamales Recipes

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FRESH PINA COLADAS

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 0



Fresh Pina Coladas image

Steps:

  • Remove the flesh from 1 brown coconut, reserving the water (see Cook's Note). Peel off the skin and cut the flesh into small pieces. Transfer to a blender and add the reserved coconut water; puree until almost smooth. Bring the coconut mixture and 1 1/2 cups water to a boil in a saucepan, then remove from the heat and let stand 30 minutes; strain through a fine-mesh sieve and chill. For each drink, shake 1/4 cup of the mixture with 1/3 cup pineapple juice and 2 tablespoons spiced rum in a shaker with ice. Strain into an ice-filled glass.

PINA COLADA

Provided by Food Network Kitchen

Categories     beverage

Yield 2 drinks

Number Of Ingredients 7



Pina Colada image

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.

1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices

PINA COLADA III

A simple run-of-the-mill pina colada drink.

Provided by May and Siv

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 4m

Yield 4

Number Of Ingredients 5



Pina Colada III image

Steps:

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

Nutrition Facts : Calories 257 calories, Carbohydrate 22.1 g, Cholesterol 0 mg, Fat 12.1 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 10.7 g, Sodium 10.1 mg, Sugar 18.7 g

1 cup coconut milk
1 cup pineapple juice
½ cup rum
4 tablespoons white sugar
8 cubes ice

PINA COLADA I

The real Pina Colada was invented in the Hotel Caribe Hilton in Puerto Rico during the decade of the 1950's. The inventor was a bartender who entered a world competition, and won for this drink. He did not patent the recipe for which reason I am able to make some modifications for your delight.

Provided by DWGONZALE

Categories     Drinks     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 4

Number Of Ingredients 6



Pina Colada I image

Steps:

  • In a blender, combine coconut cream, half-and-half, pineapple juice and rum. While blending, add ice a little at a time, until mixture is thick. Pour into 4 highball glasses, and garnish with cherries.

Nutrition Facts : Calories 380 calories, Carbohydrate 38 g, Cholesterol 5.6 mg, Fat 11.6 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 8.9 g, Sodium 43.3 mg, Sugar 36.4 g

¾ cup sweetened cream of coconut
¼ cup half-and-half cream
½ cup pineapple juice
1 cup white rum
4 cups ice
4 maraschino cherries

PINA COLADA COCKTAIL

The pina colada is a blended drink that originated in Puerto Rico. The mixture of pineapple, coconut, and rum is a taste of the tropics.

Provided by Allrecipes

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 4



Pina Colada Cocktail image

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.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 37.4 g, Fat 9.3 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 8.8 g, Sodium 21.8 mg, Sugar 35.9 g

3 fluid ounces light rum
3 tablespoons cream of coconut
3 tablespoons crushed pineapple
2 cups ice

PINA COLADA

Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!

Provided by Debs Recipes

Categories     Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5



Pina Colada image

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!

Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9

4 ounces cream of coconut
4 ounces pineapple juice
1 1/2 ounces rum (Bacardi Gold)
1 1/2 ounces coconut rum (Malibu)
2 cups crushed ice

SWEET PINEAPPLE TAMALES

This is an authentic sweet tamale recipe (tamales dulces de pina) with canned pineapple, butter, and shortening in the masa dough. They taste delicious and will melt in your mouth.

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 30

Number Of Ingredients 8



Sweet Pineapple Tamales image

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
  • Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
  • Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.7 g, Cholesterol 16.3 mg, Fat 13.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 59.2 mg, Sugar 9.4 g

corn husks
2 pounds fresh corn masa dough
½ teaspoon baking soda
2 tablespoons warm water, or as needed
1 cup unsalted butter, at room temperature
1 cup vegetable shortening, at room temperature
1 cup white sugar
1 (20 ounce) can pineapple, drained and finely chopped

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



Piña colada image

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

120ml pineapple juice
60ml white rum
60ml coconut cream
wedge of pineapple, to garnish (optional)

PINA COLADA TAMALES

Make and share this Pina Colada Tamales recipe from Food.com.

Provided by mariposa13

Categories     Breakfast

Time 1h35m

Yield 16-20 tamales

Number Of Ingredients 15



Pina Colada Tamales image

Steps:

  • Use a food processor to finely chop the dried banana; combine the banana, almonds and coconut in a bowl.
  • Use 2 husks to make strips for tying the tamales.
  • Take about 1 cup of the pineapple and puree it with the fruit juice and brown sugar.
  • Cream the shortening and sugar.
  • In a separate bowl, mix together the masa and salt.
  • Alternately add the masa and juice to the creamed shortening to make a firm dough; beat in the baking powder last.
  • Assembly: Spread 1 tablespoon filling in the center of a husk; sprinkle 1 to 2 teaspoons of the banana/almond mixture over the dough and press a pineapple chunk into the dough.
  • Spread another tablespoon of the dough over the the filling and fold and tie the tamale.
  • Steam for about 1 hour 15 minutes.
  • To Serve: Open the tamale and top with sauce, whipped cream, and lime zest.

Nutrition Facts : Calories 164.3, Fat 8.3, SaturatedFat 2.5, Sodium 103.1, Carbohydrate 21.9, Fiber 0.5, Sugar 9.9, Protein 1.8

1/2 cup dried banana pieces
1/4 cup slivered almonds
1/4 cup sweetened flaked coconut
22 corn husks, soaked
2 cups fresh pineapple chunks
1/2 cup fruit juice
1 tablespoon brown sugar
1/2 cup whipped cream (optional)
1 tablespoon lime zest
1/2 cup packed brown sugar
1/2 cup vegetable shortening
2 cups masa harina
1/2 teaspoon salt
3/4 cup milk or 3/4 cup soymilk
1 teaspoon baking powder

PINA' COLADA COCONUT TAMALES

Make and share this Pina' Colada Coconut Tamales recipe from Food.com.

Provided by Tunisia I.E.Al-Sala

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 13



Pina' Colada Coconut Tamales image

Steps:

  • Husk.
  • Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
  • Masa.
  • Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
  • Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
  • Filling.
  • Combine into a quart size simmering pan 2-20oz cans of diced pineapples, 1 cup coconut, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 minutes or until the mixture is thick and syrupy. Remove filling from the stove and cool.
  • Using hands spread masa mixture on the inside of the corn (you can combine two husks together by over lapping one on the other for larger tamales.
  • Spoon about 1 tablespoons pineapple down center the masa. Sprinkle with about 1 1/2 teaspoons raisins. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa, pineapple, and raisins.
  • Using a small tamale pot or double boiler place water in pot and boil before adding tamales to cut down on cooking time. Once the water has started to boil place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.

Nutrition Facts : Calories 388.9, Fat 20.4, SaturatedFat 6.8, Sodium 122.4, Carbohydrate 53.9, Fiber 2.2, Sugar 46.1, Protein 1.6

18 dried corn husks
1 cup butter flavor shortening or 1 cup margarine
2 cups corn, masa mix
3 tablespoons light brown sugar
1 1/2 cups granulated sugar
1 teaspoon nutmeg
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups water (or more for mixing the masa)
1 (20 ounce) can crushed pineapple in syrup, drained
1 cup raisins, chopped
1 cup shredded coconut

TACO BELL PINA COLADA FRUITISTA

Make and share this Taco Bell Pina Colada Fruitista recipe from Food.com.

Provided by Member 610488

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4



Taco Bell Pina Colada Fruitista image

Steps:

  • Place all ingredients into the blender and blend until the ice has been crushed. Pour into a glass and top with lime slice. The Sierra Mist soda gives this drink a little extra fizz.

Nutrition Facts : Calories 23.6, Sodium 8.7, Carbohydrate 6, Sugar 5.3

4 ounces ice
4 ounces pina colada nonalcoholic drink mix
2 ounces carbonated lemon-lime beverage (Sierra Mist)
1 slice lime

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



Pina Coladas image

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.

2-1/4 cups unsweetened pineapple juice
1 can (15 ounces) cream of coconut
1-1/2 cups light rum
6 cups crushed ice
Pineapple wedges

PINA COLADA SHERBET

Tropical flavors of coconut, pineapple, orange, and island rum combine for a four-ingredient wonder of sublime taste. Transform a favorite summer cocktail into a cool and refreshing dessert. The 8 hrs of "cooking" time is freezing time.

Provided by Annacia

Categories     Frozen Desserts

Time 8h20m

Yield 4 cups

Number Of Ingredients 4



Pina Colada Sherbet image

Steps:

  • In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.)
  • Cover; blend or process until nearly smooth.
  • Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish.
  • Cover; freeze about 4 hours or until firm.
  • Break sherbet into pieces.
  • Place sherbet, about half at a time, in a blender container or food processor bowl.
  • Cover; blend or process until fluffy. (Or, place in a chilled bowl and beat with an electric mixer until fluffy.)
  • Return pineapple mixture to pan.
  • Cover and freeze at least 4 hours or until firm.

Nutrition Facts : Calories 335.8, Fat 19.7, SaturatedFat 17.3, Sodium 56.8, Carbohydrate 32.6, Fiber 3.4, Sugar 27.6, Protein 3.8

1 (15 1/2 ounce) can cream of coconut
1 (15 1/4 ounce) can crushed pineapple, undrained
1 cup orange juice
1/4 cup light rum

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