Pina Colada Ice Cream Bars Recipes

PINA COLADA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
• Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
• Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
• Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
• Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
• Drizzle glaze over cooled filling; cut into bars.

PINA COLADA ICEBOX CAKE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping., Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9-in. baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.

PINA COLADA COCKTAIL

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.

PIñA COLADA ICE LOLLIES

Steps:

• Whizz the pineapple in a food processor until it is quite smooth but still has some texture. Add the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture - it should be sweet and sharp. Add more lemon juice or icing sugar if needed. Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid.
• Meanwhile toast the coconut flakes in a dry pan until they are a light golden colour. Pull the lollies by their sticks to remove them from the mould. If they are stuck dip the mould in hot water for 10 secs and try again. Dip the tip of each lolly in the extra coconut cream then roll in the desiccated coconut. Either serve straightaway or wrap each lolly in baking parchment and store in individual airtight freezer bags for up to 1 week.

PINA COLADA ICE CREAM BARS

Steps:

• Mix the crumbs, oats, almonds and butter until throughly combined.
• Line a 9" x 9" pan with wax paper.
• Press half the crumb mixture evenly in the pan.
• Mix the coconut with the remaining crumb mixture.
• Fold the pineapple and almond extract into the ice cream and spread evenly over the crumb mixture in the pan.
• Top evenly with the coconut crumb mixture.
• Freeze until firm.