STRAWBERRY COLADA
Provided by Food Network
Time 5m
Yield 5 Glasses
Number Of Ingredients 6
Steps:
- 1. Blend together BACARDI® Mixers Pina Colada mix, BACARDI® Rum, strawberries and pineapple.
- 2. Add ice and blend for 45 to 60 seconds or until uniform.
- 3. Garnish with strawberries and pineapple.
- Serves five people.
STRAWBERRY COLADA
Wow this is great! I had to try this drink when I saw it in the Bartender's Guide. Even DH loves it also. It's a pina colada with added strawberries. I used 6 fresh strawberries. But I guess frozen can be used but with fresh, it has a very fresh taste. This drink is for 1 serving, but I made it for 2 in lowball glasses.
Provided by Boomette
Categories Beverages
Time 2m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- In a blender, mix together the crushed ice, rum, pineapple juice, coconut cream, and hulled strawberries.
- Blend until smooth, then, without straining, pour into a chilled highball glass (or 2 lowball glasses).
- Dress with the wedge of pineapple and a few strawberries.
Nutrition Facts : Calories 383.6, Fat 5, SaturatedFat 4.4, Sodium 14.2, Carbohydrate 35.4, Fiber 1.7, Sugar 29.6, Protein 1.2
STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY
These colorful, fruity, and boozy ice pops are a surefire summer hit! Layers of strawberry daiquiri, sweet coconut, and piña colada are fortified with coconut milk and rum for a creamy pop with a kick that is sure to get the party started!
Provided by Tikeyah Whittle
Categories Drinks
Time 5h20m
Yield 6 pops
Number Of Ingredients 10
Steps:
- Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
- Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1-2 minutes. Divide the contents evenly between 6-8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
- Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1-2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
- Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5-10 minutes.
- Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1-2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)-it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
- Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
- Enjoy (responsibly)!
Nutrition Facts : Calories 413 calories, Carbohydrate 33 grams, Fat 27 grams, Fiber 3 grams, Protein 3 grams, Sugar 61 grams
STRAWBERRY-PINA COLADA PIE
Cool pineapple and coconut in a creamy filling with a Nilla Wafer crust. Take a bite and be swept away by the bright, refreshing flavors of the Caribbean.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Mix wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate.
- Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Whisk in 2 cups COOL WHIP; pour into crust.
- Refrigerate 3 hours or until firm. Top with coconut, berries and remaining COOL WHIP just before serving.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7925 g, Sugar 0 g, Protein 3 g
NON ALCOHOLIC STRAWBERRY COLADA
Make and share this Non alcoholic strawberry colada recipe from Food.com.
Provided by chef FIFI
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Blend in a blender until desired consitency.
Nutrition Facts : Calories 77.5, Fat 5.2, SaturatedFat 4.5, Sodium 17.3, Carbohydrate 7.9, Fiber 2.1, Sugar 5.1, Protein 1.2
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