Pinacoladaflipanonalcoholictropicalpunch Recipes

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
• In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
• Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
• Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.

Steps:

• Combine all the ingredients in a blender cup. Add 1 cup of ice. Blend on High until smooth. Pour contents into a tiki glass or tall glass. Garnish with the pineapple wedge.

Steps:

• Prepare ice ring in advance.
• Fill ring mold with water to within 1 inch of top rim; freeze.
• Arrange pineapple chunks and maraschino cherries on top of ice.
• Carefully pour small amount of cold water over fruits; freeze.
• In blender container, combine crushed pineapple and cream of coconut; blend until smooth.
• In large punch bowl, combine pineapple mixture, pineapple juice and rum, if desired.
• Just before serving, add club soda and ice ring.

Steps:

• In a container you can easily refrigerate, combine pineapple juice & cream of coconut.
• Mix well, cover & refrigerate.
• To serve: Stir mixture well & transfer to your punch bowl. Spoon ice cream into the mixture & slowly pour in Club Soda.

Steps:

• Fill a bundt pan with 5 cups pineapple juice. Place in freezer until solid, about 8 hours or up to overnight.
• Place the bundt pan in a large bowl of warm water for about 10 seconds to help remove the frozen pineapple juice ring, then add it to a large punch bowl, flat-side up. Fill the punch bowl with the seltzer and the remaining pineapple juice. Scatter the cherries over and around the pineapple juice ice ring. Serve, adding rum to individual cups as desired.

Steps:

• Combine coconut cream and sugar in a saucepan and boil until sugar is dissolved.
• Allow to cool.
• Blend pineapple with the water in a blender.
• Add pineapple mixture to the coconut cream mixture.
• Mix well.
• Serve well chilled with ice cubes.

Steps:

• Mix pineapple juice, grenadine, sugar, lemon juice, and instant tea powder together in a 2-gallon container; stir to dissolve sugar and tea powder. Add enough water to fill container; stir.

Steps:

• In a blender blend together, in batches if necessary, the cream of coconut, the pineapple juice, and the rum and transfer the punch to a large pitcher.
• Stir in the ice cubes and garnish the punch with the pineapple wedge.
• Garnish each drink with a pineapple wedge.

Steps:

• Combine pineapple, yogurt, soy milk, cream of coconut, and ice in a blender. Blend on high for about 2 minutes. Pour mixture into a cup.