Pina Colada Tart Recipes

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PIñA COLADA TART



Piña colada tart image

Take pineapple, coconut and rum flavours from a classic cocktail into a stunning summer dessert with this piña colada tart with maraschino cherries on top

Provided by Miriam Nice

Categories     Afternoon tea, Cocktails, Dessert

Time 1h40m

Number Of Ingredients 12

250g plain flour, plus extra for dusting
75g icing sugar
125g unsalted butter, cubed
2 egg yolks
5 eggs
140g caster sugar
150ml double cream
80ml pineapple juice, not from concentrate
2 small lemons, juiced
300ml double cream
100ml coconut rum
maraschino cherries and cocktail umbrellas to garnish

Steps:

  • To make the pastry, mix the flour and icing sugar together in a bowl. Rub the butter into the flour with your fingertips until it resembles fresh breadcrumbs then mix in the egg yolks. If the pastry feels too dry to form a dough, add 2 tbsp water. Roll into a ball then flatten it out into a disc and wrap the dough in cling film, then chill for at least 30 mins.
  • While the pastry is chilling, make the filling by simply mixing all of the ingredients together in a large jug or bowl. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess around the edges with a sharp knife. Prick the base of the pastry case with a fork and put it back in the fridge for 30 mins.
  • Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment that you've crumpled and re-smoothed, then put baking beans or rice on top to hold the paper down. Bake for 10 mins, then remove the tart tin from the oven. Lift out the baking beans and paper, and bake for another 20 mins until golden and crisp.
  • When the pastry is cooked, remove it from the oven, pour in the pineapple mixture almost all the way to the top but leaving a small gap and bake again for 25 mins or until just set.
  • Leave to cool, then remove the tart from the tin and put it in the fridge to chill for 30 mins.
  • While the tart cools pour the double cream and coconut rum into a large bowl and whisk until thick and billowy. Dollop the boozy cream on top of the tart and decorate with maraschino cherries and cocktail umbrellas if you like.

Nutrition Facts : Calories 472 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium

PINA COLADA PIE



Pina Colada Pie image

Provided by Kardea Brown

Categories     dessert

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for the pie plate
15 shortbread cookies
1/2 cup toasted pecans
1/2 cup sweetened flaked coconut
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 teaspoon kosher salt
1 1/2 cups finely diced or grated fresh pineapple
1/2 cup granulated sugar
2 tablespoons cornstarch
Juice of 1 lime
One 8-ounce package cream cheese, at room temperature
3/4 cup sweetened coconut cream
2 teaspoons lime zest
1 teaspoon rum extract
2 large eggs
2 cups heavy cream
1/4 cup confectioners' sugar
1/2 cup sweetened flaked coconut

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
  • In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
  • For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
  • For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
  • Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
  • For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.

PINA COLADA



Pina Colada image

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

4 ounces cream of coconut
4 ounces pineapple juice
1 1/2 ounces rum (Bacardi Gold)
1 1/2 ounces coconut rum (Malibu)
2 cups crushed ice

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 TART



Pina Colada Tart image

Make and share this Pina Colada Tart recipe from Food.com.

Provided by Julesong

Categories     Dessert

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 13

1 1/4 cups all-purpose flour
1/4 cup brown sugar, packed
1/4 teaspoon salt
1/4 cup butter, cold (1/2 stick)
1/4 cup cream or 1/4 cup half-and-half
1 teaspoon vanilla or 1 teaspoon golden rum
1 (8 ounce) package cream cheese, softened
3/4 cup powdered sugar
1 (8 ounce) carton pineapple yogurt, drained
1/2 teaspoon coconut extract
1 teaspoon golden rum (optional)
1 (8 ounce) can pineapple tidbits, well-drained
1/3 cup coconut, toasted

Steps:

  • Preheat oven to 375 degrees.
  • In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal.
  • With fork, stir in cream and vanilla just until mixture begins to hold together.
  • With hands, gently squeeze dough into loose clumps.
  • Place on large sheet of plastic wrap; press clumps together to form a ball.
  • Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan.
  • Line pastry with foil; fill with dry beans or pie weights.
  • Place tart pan on baking sheet or pizza pan; bake 35 minutes.
  • Turn off oven; carefully remove foil and beans.
  • Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes.
  • Let cool completely.
  • In medium bowl, beat cream cheese with powdered sugar until smooth;.
  • Beat in yogurt, extract and rum.
  • Fill cooled pastry shell; chill.
  • Drain pineapple well on paper towels; chill.
  • Just before serving, garnish tart with pineapple and toasted coconut.

Nutrition Facts : Calories 503.8, Fat 27.8, SaturatedFat 18.1, Cholesterol 75, Sodium 294.8, Carbohydrate 57.3, Fiber 2, Sugar 27.6, Protein 8

BEST EVER PINA COLADA CAKE



Best Ever Pina Colada Cake image

Amazingly simple piña colada poke cake - so flavorful and delicious!

Provided by SunnyDaysNora

Categories     Desserts     Cakes     Poke Cake Recipes

Time 2h35m

Yield 16

Number Of Ingredients 9

cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
  • Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
  • Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g

PINA COLADA LUSH



Pina Colada Lush image

Pina colada lush is such a fantastic warm weather dessert-it's so light and refreshing, and a breeze to make! I love how the tart pineapple pairs with the sweet coconut. -Jennifer Stowell, Deep River, Iowa

Provided by Taste of Home

Categories     Desserts

Time 3h20m

Yield 15 servings.

Number Of Ingredients 12

2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup packed brown sugar
1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups whole milk
1 package (3.4 ounces) instant coconut cream pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1/2 cup sweetened shredded coconut, toasted
Maraschino cherries, optional

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.

Nutrition Facts : Calories 324 calories, Fat 18g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

EASY PINA COLADA FRENCH TOAST



Easy Pina Colada French Toast image

With just a few ingredients and little effort, this recipe makes a great summer breakfast. I created it while on holidays in Maui while making french toast for breakfast. I noticed the drink mix sitting on the counter from the night before and inspiration struck. Top with sliced bananas and maple syrup.

Provided by laughingmagpie

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 40m

Yield 6

Number Of Ingredients 6

8 eggs
⅔ cup milk
½ cup bottled pina colada drink mix
1 tablespoon butter, or as needed
12 (1/2 inch thick) slices French bread
2 bananas, sliced

Steps:

  • Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
  • Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.

Nutrition Facts : Calories 326.5 calories, Carbohydrate 43.5 g, Cholesterol 255.3 mg, Fat 10.5 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 444.8 mg, Sugar 12.3 g

PINA COLADA



Pina Colada image

This icy blender drink made with coconut, pineapple, and rum is a refreshing summertime classic. With the rum omitted, it's a perfect sweet treat for children.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 10m

Number Of Ingredients 4

3 cups fresh pineapple chunks (from 1/2 pineapple), plus wedges and leaves, for serving
6 ounces (3/4 cup) gold or white rum
6 ounces (3/4 cup) cream of coconut, such as Coco Lopez
4 cups crushed ice

Steps:

  • 1. Combine all ingredients in a blender. Blend until smooth. Divide among chilled glasses, garnish with pineapple wedges and leaves, and serve immediately.

PINA COLADA COOKIES



Pina Colada Cookies image

Provided by Taste of Home

Time 27m

Yield 8 dozen cookies

Number Of Ingredients 12

1 cup shortening
1 cup sugar
1 cup packed brown sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature
1 cup chopped pecans
4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1 can (8 ounces) crushed pineapple, undrained
1/2 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Beat in pineapple. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in pecans and coconut. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

VIRGIN PIñA COLADA



Virgin Piña Colada image

A virgin piña colada is just coconut cream and pineapple juice. This version of the nonalcoholic piña colada recipe goes further for balance and complexity.

Provided by Derek Brown

Time 3m

Yield Makes 1 cocktail

Number Of Ingredients 7

3 oz. fresh pineapple juice
2¼ oz. cream of coconut, such as Coco Lopez
1 tsp. Steen's Pure Cane Syrup
1 tsp. apple cider vinegar
3 drops alcohol-free vanilla extract
6 drops salt tincture (see note at top)
Pineapple slice and frond for garnish

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.

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DUNCAN HINES PINA COLADA CUPCAKES RECIPE - RECIPESCHOICE
Recipe: Piña Colada Cocktail Cupcakes - Duncan Hines Canada®. Preheat oven to 350°F. Place 18 paper liners in muffin pan (s). Combine cake mix, coconut milk, egg whites, and olive oil in large bowl. Beat with an electric mixer at medium speed for 2 minutes. Stir in pineapple, and pour into prepared pans.
From recipeschoice.com


PINA COLADA JAM TART | BRING A LITTLE TROPICS TO YOUR BAKING
2021-01-20 Pina Colada is one of my favourite drinks. When I was in Vegas, one of the street walking drinks I got was a pina colada that was almost as tall as I am. Jam is so ridiculously easy to make, that I don’t buy it premade anymore. I always scour the 50% off section in the produce for strawberries or raspberries that are going to go bad soon and ...
From dashofbutter.com


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