Easy Pina Colada Dessert Recipes

PINA COLADA CAKE II

Steps:

• Bake cake as directed on box for a 9 x 13 inch cake.
• As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
• Chill overnight.
• Before serving, frost with whipped dessert topping (Cool Whip ™ ) and sprinkle with coconut.

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.

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.

PINA COLADA RECIPE

Steps:

• Mix all ingredients in a blender and blend until smooth. Pour into glass and serve garnished with pineapple slice and cherry.

EASY PINA COLADA MINI CAKE

Steps:

• Preheat oven at 360F/ 180C.
• Prepare 6 small (4 inch) cake pans (or 2 regular, 8 inch cake pans) by lining the bottoms with baking paper (parchment paper). Do not spray sides.
• In a large bowl, using a hand mixer, whack together eggs and sugar for 5 minutes. Add slowly vegetable oil and mix until fully incorporated. On low speed, begin adding flour, 1/2 cup at one time alternating with buttermilk, rum and coconut cream.
• Repeat until all the ingredients are added, including baking powder. Scrape well the sides, making sure there are no lumps.
• Divide batter evenly between 6 mini cake pans (or between the 2 regular size cake pans) and bake for 25 minutes. If you are using 2 regular cake pans, bake for 50 minutes.
• The cakes should be a golden brown and a skewer inserted in the middle should come clean. Cool completely in the pans before removing them.
• In a medium bowl, cream butter, sugar on medium speed for 1 minute, until light and fluffy. Add pineapple juice and milk and beat on high for 2 minutes. Adjust consistency with some more milk, if needed until soft and creamy. Place it in the fridge for 10 minutes.
• To assemble the cakes, carefully remove with a serrated knife the tops of each cake and discard.
• Cut each mini cake, horizontally to create 3 layers. Place bottom layer onto a plate, top with mixture of crushed pineapple and lime curd, trying to spread it evenly.
• Place the second layer and add some more pineapple lime filling.
• Place the top layer and press a little bit the whole cake stack.
• Using a spatula, spread a thin layer of pineapple buttercream over the sides, edges and top of each cake.
• Place the cakes in the fridge for at least 1 hour to set.
• Once the cakes are set, spread another generous pineapple buttercream layer over the entire cake. Repeat for all mini cakes.
• Coat cakes in coconut flakes, pressing lightly to set.
• Refrigerate to set completely. Allow 1 hour at room temperature before serving it.

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 TARTS

Steps:

• Roll out the pastry and use to line 6 tartlet tins. Line with baking paper and beans and bake for 10-12 minutes or until the pastry is lightly browned at the edges. Lift out the paper and beans and dry out the pastry base in the oven for 5 minutes. Cool.
• Mix the egg yolks, sugar and cornflour in a bowl. Bring the coconut cream to a simmer. Pour a little onto the egg mix and whisk it in , whisk in a little more and then return the egg mixture to the pan. Whisk over a medium heat until the mixture thickens and stops tasting floury. Whisk in the butter. Cover with a layer of clingfilm and cool completely.
• Drain the pineapple very well and sprinkle on the demerara sugar. Grill under a very hot grill until the top begins to caramelize. Cut the pineapple into wedges. Spoon the coconut cream into the tart cases, smooth the top and decorate with wedges of caramelised pineapple. Sprinkle with a few drops of rum.