Pina Colada Drops Recipes

PINA COLADA RECIPE

Steps:

• BLENDER Pina Colada (Frozen Pina Colada - this version is served more often in restaurants) - add all ingredients into a blender container and blitz until almost smooth. Blender Pina Colada will have a slushie/smoothie consistency. You can also use a good immersion (hand) blender to mix the ingredients.
• SHAKEN Pina Colada - add all the ingredients into a shaker or a big jar. Shake it thoroughly, for a minimum of 30 seconds. It's best to use crushed ice here. You can also serve it on the rocks (simply pour the drink over ice). This drink will be a little thinner.
• Add all the ingredients into a blender container and blitz until the drink has a slushie consistency (or until smooth). You can also use a good immersion (hand) blender to mix the ingredients.
• Serve chilled and enjoy!

PINA COLADA

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!

PINA COLADA LUSH

Steps:

• Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.

VIRGIN PIñA COLADA

Steps:

• Combine pineapple juice, cream of coconut, cane syrup, apple cider vinegar, vanilla extract, and salt tincture in a blender with a ½ cup of ice and blend until smooth.
• Pour into hurricane glass and garnish with pineapple slice and frond.

PINA COLADA DROPS

Steps:

• Preheat oven to 375°F Grease 4 large baking sheets.
• In a medium bowl, combine flour, baking soda and salt; set aside.
• Turn pineapple into a strainer set over a small bowl. Use your fingers or the back of a tablespoon to firmly press pineapple into strainer, extracting as much juice as possible. Set aside pineapple and juice.
• In a large mixing bowl, beat butter, sugars and vanilla until light and fluffy. Beat in egg. Stir in rum alternately with flour mixture, 1/3 at a time, blending well after each addition. Stir in coconut and pineapple, reserving juice for the glaze. Drop dough by rounded tablespoons, 1 1/2-inches apart, on prepared baking sheets.
• Bake 8 to 11 minutes, or until top springs back when lightly pressed with a fingertip.
• While cookies are baking, prepare glaze: In a medium bowl, combine powdered sugar, rum and vanilla. Add enough of the pineapple juice to make a smooth and creamy glaze of medium consistency. Brush glaze over hot cookies while still on baking sheets. Transfer cookies to racks to cool. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.