Pina Colada I Recipes

PINA COLADA RECIPE

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!

THE PERFECT PIñA COLADA RECIPE

Steps:

• Place the cream of coconut, pineapple juice, light rum, and ice in a blender. Pulse until smooth and combined, then pour into a glass.
• Top with 1/2 ounce dark rum and garnish with a piece of fresh pineapple.

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!

PINA COLADA CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.

PINA COLADA

Steps:

• 1. Place the pineapple chunks (reserving one for a garnish) into a blender and add the caster sugar and the coconut cream
• 2. Add the Bacardi Superior rum 3. Add the pineapple juice 4. Add some cubed ice 5. Blend all the ingredients together until you have a smooth consistency 6. Pour into a long glass 7. Garnish with a pineapple chunk, slice of orange and cherry on a cocktail stick and a straw

FROZEN PIñA COLADA COCKTAIL

Steps:

• Gather the ingredients.
• Add all of the ingredients to a blender, including 1 1/2 cups of ice. Blend until smooth .
• Pour into a chilled hurricane glass .
• Garnish with a maraschino cherry and pineapple wedge, or pin the cherry to the pineapple with a cocktail skewer to create a "flag" garnish. Serve and enjoy.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

PIñA COLADA

Steps:

• Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds.
• Strain into a chilled Hurricane glass over pebble ice.
• Garnish with a pineapple wedge and pineapple leaf.

PIñA COLADA

Steps:

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

PINA COLADA

Steps:

• Combine dark rum, light rum, pineapple juice, cream of coconut, and heavy cream in a cocktail shaker. Add about 1/2 cup crushed ice and shake vigorously about 15 times.
• Fill a chilled cocktail glass with about 1/2 cup crushed ice. Strain pina colada into the glass. Garnish with pineapple wedge and cherry.

PINA COLADAS

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.

CLASSIC PIñA COLADA

Steps:

• In a blender, pour in all the ingredients.
• Add ice cubes. You can also swap out a couple of ice cubes with frozen pineapple chunks to enhance the flavor. Blend until smooth.
• Pour mixture into a Poco Grande glass.
• Garnish with a pineapple wedge and cherry. You can also put a tiny umbrella to add fancy effects.

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.