Piña Colada Frozen Dessert Recipes

FROZEN PIñA COLADA

Steps:

• Add all ingredients (except garnishes) to a blender, in the order they're listed above.
• Blend until smooth.
• Pour into serving glasses, and garnish as desired.

PIñA COLADA FROZEN DESSERT

Steps:

• Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.
• In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.
• Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.

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 SORBET

Steps:

• Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
• Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
• Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.

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.

FROZEN PIñA COLADA

Steps:

• Pour the pineapple juice into an ice cube tray and freeze until solid. Pour the white rum into a blender. Add the coconut cream and the pineapple ice cubes and blend together. Pour into tall glasses to serve and garnish with pineapple chunks.

PINA COLADA FROZEN YOGURT

Steps:

• Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl.
• Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes.
• Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.

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!

EASY PINA COLADA DESSERT

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add evaporated milk, pineapple and coconut; mix well.
• Pour evenly into 8 small dessert dishes.
• Refrigerate 3 hours or until firm. Top with the whipped topping just before serving. Store leftover desserts in refrigerator.