Pina Colada Poptails Recipes
PINA COLADA POPTAILS
Provided by Food Network
Categories dessert
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Skewer the pineapple spears, then transfer them to a large cylindrical vase or mason jar fruit-side down. Pour in the rum and let soak for 20 minutes in the fridge.
- Remove the pineapple from the rum. Pour over the coconut cream, making sure to get all sides covered, then sprinkle with shredded coconut.
LAVA FLOWS - PINA COLADAS WITH RIVERS OF STRAWBERRY
These can be made as mocktails for the kids or cocktails for big kids. The recipe calls for defrosted frozen sliced strawberries. When you bring them home from the market, place them on a dish in the refrigerator so they will be soft and ready to process. The dish will catch any leaks or moisture from defrosting.
Provided by Rachael Ray : Food Network
Categories beverage
Time 5m
Yield 4 cocktails or mocktails
Number Of Ingredients 6
Steps:
- Blend strawberries in a blender on high until smooth. Place 1/2 cup strawberry puree in the bottom of 4 hurricane or double rocks cocktail glasses. Rinse blender and return to motor base. Place remaining ingredients in blender and blend on high until smooth. Pour pina coladas into glasses on top of the strawberry puree. The puree will run up through the pina colada, making a lava flow effect.
PERFECT PINA
Provided by Geoffrey Zakarian
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large pitcher with ice, stir together the pineapple juice, bourbon, Simple Syrup and lime juice. Pour into ice-filled highball glasses, top with a splash of prosecco, garnish with a sprig of basil and serve.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
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- Add pineapple to a small mixing bowl and top with white rum. Toss to coat and let set for 5-10 minutes, stirring frequently to infuse the flavor.
- In the meantime, combine coconut cream and sweetener of choice in a blender and blend on high for 1 minute to fully incorporate. Then slightly drain excess rum (in my opinion, you should totally not let that go to waste - have a sip!) and add pineapple to blender. Pulse gently a few times to incorporate - you want there to be pieces of pineapple in the popsicles.
- Add the mixture to a popsicle mold (this is my new favorite) and add popsicle sticks. Freeze until firm - about 4-6 hours. To remove from molds, let thaw slightly by setting at room temperature for 10 minutes, or dipping in warm/hot water to help loosen.
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