Malibu Piña Colada Recipes

PIñA COLADA

Steps:

• Pour everything into a shaker with ice.
• Shake, pour and enjoy!

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!

MALIBU FROZEN PINA COLADA

Steps:

• Blend all ingredients (except for garnishes) until smooth.
• Pour into a glass, then garnish with coconut flakes and pineapple wedge.

PIñA COLADA

Steps:

• Pour everything into a shaker with ice.
• Shake, pour and enjoy!

MALIBU™-BAILEY'S COLADA

Steps:

• Mix the Irish cream liqueur, rum, pineapple juice, and cream of coconut together in a large pitcher. Pour 1/2 cup into a blender container. Add the ice cubes and blend to desired consistency. Pour the ice mixture into two glasses, dividing equally, and fill with the remaining rum mixture.

MALIBU - PIñA COLADA

Steps:

• Blend all ingredients together with crushed ice and pour into a tall glass.
• For a tropical feel, garnish with a slice of pineapple and an umbrella.

PINA COLADA TRUFFLES (MALIBU TRUFFLES)

Steps:

• In a large bowl, stir together the malibu rum, coconut extract, and the syrup.
• Gradually stir in the powdered sugar.
• Add crushed vanilla wafers, pineapple and shredded coconut.
• Mix thoroughly.
• Cover with cling wrap and refrigerate for 30 minutes.
• Shape mixture into walnut size balls and dip into melted white chocolate, or leave them plain.
• Place each truffle into a mini-muffin paper.
• Place into an airtight container or cookie tin, with layers of parchment between the layers.
• Store covered. Serve chilled, or at room temperature.