PINA COLADA RECIPE
This Piña Colada recipe is refreshing, not overly sweet, and tastes distinctly like coconut and pineapple. We love it and we could drink it all summer long!
Provided by Aleksandra
Categories Drinks
Time 5m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 340 kcal, ServingSize 1 serving
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 III
A simple run-of-the-mill pina colada drink.
Provided by May and Siv
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 4m
Yield 4
Number Of Ingredients 5
Steps:
- In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately.
Nutrition Facts : Calories 257 calories, Carbohydrate 22.1 g, Cholesterol 0 mg, Fat 12.1 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 10.7 g, Sodium 10.1 mg, Sugar 18.7 g
PINA COLADAS
Velvety-smooth texture and a taste of the tropics are what this tropical drink delivers. The easy-to-make drink can be mixed and chilled ahead of time. When ready to serve, just blend for a creamy and delicious beverage. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.
Nutrition Facts : Calories 457 calories, Fat 13g fat (10g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 55g carbohydrate (52g sugars, Fiber 0 fiber), Protein 0 protein.
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 TAMALES
Make and share this Pina Colada Tamales recipe from Food.com.
Provided by mariposa13
Categories Breakfast
Time 1h35m
Yield 16-20 tamales
Number Of Ingredients 15
Steps:
- Use a food processor to finely chop the dried banana; combine the banana, almonds and coconut in a bowl.
- Use 2 husks to make strips for tying the tamales.
- Take about 1 cup of the pineapple and puree it with the fruit juice and brown sugar.
- Cream the shortening and sugar.
- In a separate bowl, mix together the masa and salt.
- Alternately add the masa and juice to the creamed shortening to make a firm dough; beat in the baking powder last.
- Assembly: Spread 1 tablespoon filling in the center of a husk; sprinkle 1 to 2 teaspoons of the banana/almond mixture over the dough and press a pineapple chunk into the dough.
- Spread another tablespoon of the dough over the the filling and fold and tie the tamale.
- Steam for about 1 hour 15 minutes.
- To Serve: Open the tamale and top with sauce, whipped cream, and lime zest.
Nutrition Facts : Calories 164.3, Fat 8.3, SaturatedFat 2.5, Sodium 103.1, Carbohydrate 21.9, Fiber 0.5, Sugar 9.9, Protein 1.8
PINA' COLADA COCONUT TAMALES
Make and share this Pina' Colada Coconut Tamales recipe from Food.com.
Provided by Tunisia I.E.Al-Sala
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Husk.
- Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
- Masa.
- Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
- Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
- Filling.
- Combine into a quart size simmering pan 2-20oz cans of diced pineapples, 1 cup coconut, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 minutes or until the mixture is thick and syrupy. Remove filling from the stove and cool.
- Using hands spread masa mixture on the inside of the corn (you can combine two husks together by over lapping one on the other for larger tamales.
- Spoon about 1 tablespoons pineapple down center the masa. Sprinkle with about 1 1/2 teaspoons raisins. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa, pineapple, and raisins.
- Using a small tamale pot or double boiler place water in pot and boil before adding tamales to cut down on cooking time. Once the water has started to boil place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.
Nutrition Facts : Calories 388.9, Fat 20.4, SaturatedFat 6.8, Sodium 122.4, Carbohydrate 53.9, Fiber 2.2, Sugar 46.1, Protein 1.6
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