Caribbean Pina Colada Pudding Recipes

PINA COLADA PUDDING

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.

PINA COLADA RICE PUDDING

Steps:

• Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
• In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.

PIñA COLADA

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.

CARIBBEAN BREAD PUDDING WITH PINA COLADA SAUCE

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.

PINA COLADA BREAD PUDDING (CROCK POT )OR (OVEN)

Steps:

• In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
• Combine raisins and crushed pineapple (and the juice); set aside.
• Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
• top with butter, cinnamon.
• Cover and cook on LOW 6 hours.
• Or.
• Place it in a well buttered 9 by 13 casserole.
• Bake at 350 for 1 hour.
• Serve hot with recipe #52907 or pineapple ice cream.

PINA COLADA BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix 1/3 cup coconut, brown sugar, rum, melted butter, and 1/4 of the pineapple juice together in a bowl. Pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
• Mix coconut milk beverage, orange juice, white sugar, eggs, remaining coconut, remaining pineapple juice, cinnamon, and nutmeg together in large bowl. Pour over bread cubes and sprinkle with a little cinnamon.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

PINA COLADA PUDDING

Steps:

• Mix first 4 ingredients well in a large bowl.
• Add pineapple and its juice.
• Mix well.
• Chill for 30 minutes.