CHOCOLATE COLADA
Make and share this Chocolate Colada recipe from Food.com.
Provided by Rita1652
Categories Smoothies
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients in blender till smooth.
Nutrition Facts : Calories 15.1, Sodium 3.1, Carbohydrate 3.7, Fiber 0.1, Sugar 2.9, Protein 0.1
PINA COLADA
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.
COCOA COLADA
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Bring two 14-ounce cans coconut milk and 1 cup water to a simmer over low heat. Add 1/2 cup sugar and 8 ounces chopped milk chocolate and whisk to melt. Spike with coconut rum, if desired, and garnish with toasted coconut.
CHOCO-COLADA CHEESECAKE
Categories Cake Mixer Chocolate Dessert Bake Cream Cheese Coconut Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
Steps:
- For Crust:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with heavy-duty foil. Combine cookie crumbs and butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven temperature to 325°F.
- For Filling:
- Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and both extracts. Stir in 2 cups coconut.
- Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center and firm around edges, about 1 hour 15 minutes.
- Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic and refrigerate overnight. Let stand at room temperature 30 minutes before serving.
- Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of cake.
PINA COLADA ROLL
Holy cow, as soon as you take a bite of this delicious dessert you feel like you're on a beach somewhere in the Caribbean. The tortilla is crispy and the banana's warm and creamy. We love the added flavor from the rum on the pineapples and coconut. The whipped cream and cherry on top complete the fantastic flavor combination....
Provided by Jan W
Categories Other Desserts
Time 20m
Number Of Ingredients 9
Steps:
- 1. The day before: In small bowl, place drained pineapple and coconut; add about 1 tsp. rum (I used Capt. Morgan Spiced Rum). Stir to combine well. Cover and marinate overnight in the refrigerator. The liquid should be mostly absorbed when you're ready to use it.
- 2. Place chocolate in microwave on low heat until it is melted; I had to add a 1/2 tsp. of oil to get it to keep from getting hard before I got it all used up.
- 3. Wrap tortillas in damp paper towels and microwave on 40% power for about 30 seconds, until they are warm and pliable.
- 4. Peel and slice banana in half and then slice it lengthwise (4 pcs). Spread 1 Tbsp melted chocolate on center of tortilla, just what the banana pieces will cover; lay banana pieces side by side, cut side up; drizzle just a few drops of chocolate on bananas; top with pineapple/coconut mixture (about 6 pcs. of pineapple fit on top of bananas). Drizzle with a little bit more chocolate!
- 5. Sprinkle some chopped pecans over and then roll up as for a burrito, keeping it as taut as you can and fold in sides. I used toothpicks to keep it closed (see pic).
- 6. Deep fry in oil for about 3-4 minutes, until they are crisp and light brown. Remove with tongs and place on paper towel on a rack. Let cool.
- 7. When cool, drizzle yet a little more chocolate over and then squirt a nice amount of whipped cream in center of top, then put a cherry on that. Sprinkle with a few more pecans.
- 8. This is NOT finger food, you'll have to cut with a sharp knife and eat it with a fork...Enjoy!
BANANA COLADA
This is a rich, soothing, summer smoothie-type rum drink. It has been my husband's favorite since we began having this drink. Now he is making it for us! Be careful - these go down easy!
Provided by Mary Young
Categories Drinks Recipes Smoothie Recipes Banana
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 31.8 g, Cholesterol 0 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 5.4 g, Sodium 18.1 mg, Sugar 30 g
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
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
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