Pina Colada Popcorn Recipes
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.
PINA COLADA I
The real Pina Colada was invented in the Hotel Caribe Hilton in Puerto Rico during the decade of the 1950's. The inventor was a bartender who entered a world competition, and won for this drink. He did not patent the recipe for which reason I am able to make some modifications for your delight.
Provided by DWGONZALE
Categories Drinks Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a blender, combine coconut cream, half-and-half, pineapple juice and rum. While blending, add ice a little at a time, until mixture is thick. Pour into 4 highball glasses, and garnish with cherries.
Nutrition Facts : Calories 380 calories, Carbohydrate 38 g, Cholesterol 5.6 mg, Fat 11.6 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 8.9 g, Sodium 43.3 mg, Sugar 36.4 g
PINA COLADA COCKTAIL
The pina colada is a blended drink that originated in Puerto Rico. The mixture of pineapple, coconut, and rum is a taste of the tropics.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
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.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 37.4 g, Fat 9.3 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 8.8 g, Sodium 21.8 mg, Sugar 35.9 g
PINA COLADA
Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!
Provided by Debs Recipes
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9
PINA COLADA POPCORN
I love popcorn and am always looking for interesting ways to jazz it up. Pina Colada is one of my favorite flavors so I thought this would be perfect for a snack for me or even in gift bags for my friends.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 20m
Yield 3 1/2 quarts
Number Of Ingredients 7
Steps:
- In microwave-safe bowl, microwave butter on HIGH until melted, about 1 minute.
- Stir in sugar, corn syrup, pineapple juice concentrate and rum extract, if desired.
- Microwave on HIGH until mixture boils, about 3 minutes, stirring once.
- Microwave on HIGH 3 to 4 minutes without stirring.
- In large, shallow microwave-safe baking dish, combine popped popcorn and coconut.
- Slowly pour in juice mixture, stirring to mix.
- Place in microwave oven and microwave on 75% POWER approximately 6 minutes, stirring every 2 minutes.
- Turn popcorn onto wax paper or aluminum foil and allow to cool completely.
- Break apart and store in tightly-covered container.
Nutrition Facts : Calories 612.3, Fat 28.5, SaturatedFat 21, Cholesterol 34.9, Sodium 220.5, Carbohydrate 91, Fiber 5.5, Sugar 54.1, Protein 4.7
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- Spread popped popcorn across a cookie sheet so that there is only one layer; use two cookie sheets if you need to.
- Finely chop dried pineapple chunks and set aside with the coconut flakes. (Make sure they are within grabbing distance, you will need to work fast once your white chocolate is ready.)
- Place half a cup of white chocolate chips in a microwave-safe bowl and have a spoon handy. Microwave in 30 second increments, stirring in between, until white chocolate is melty. For me this took three times, but it will be different based on the heat of your microwave.
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- Spread popped popcorn across a cookie sheet so that there is only one layer. Use two cookie sheets if you need to. Finely chop dried pineapple chunks and set aside with the coconut flakes. (Make sure they are within grabbing distance, you will need to work fast once your white chocolate is ready.)
- Place half a cup of white chocolate chips in a microwave-safe bowl and have a spoon handy. Microwave in 30 second increments, stirring in between, until white chocolate is melty. For me this took three times, but it will be different based on the heat of your microwave. Once your white chocolate is melted, drizzle it across a section of your popcorn liberally and quickly sprinkle the coconut flakes and dried pineapple on top before it cools. Repeat this until you are out of white chocolate and your popcorn is all covered in melty piña colada goodness. Let cool and enjoy!
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