Pina Colada Sundae Recipes

PIñA COLADA

Piña Colada image

The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas - a tiki-culture addition. Just beware of brain freeze.

Provided by Rosie Schaap

Yield 2 to 3 drinks

Number Of Ingredients 6

Ingredients

4 ounces golden rum
4 ounces pineapple juice
4 ounces Coco Lopez cream of coconut
3 cups ice
Pineapple slices, for garnish
Maraschino cherries, for garnish

Steps:

Add rum, pineapple juice, cream of coconut and ice to blender. Blend until smooth and frosty; add more ice as necessary. Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them).

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 24 milligrams, Sugar 23 grams

PINA COLADA SUNDAE

Pina Colada Sundae image

This is so yummy! There is rum in this recipe, but it is torched so the alcohol is burned off. Another great recipe from 30 Minute Meals.

Provided by Sharon123

Categories Dessert

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1/2 cup brown sugar
1/2 inch peeled ginger, grated
1/4 ripe pineapple, peeled,cored,and cut into chunks
coconut sorbet or coconut ice cream
1/2 cup rum
maraschino cherry, for garnish
ginger snaps, for garnish

Steps:

Scoop ice cream into 4 ice cream dishes.
In a small saucepan, heat the butter.
Add the sugar and ginger.
Stir together until the sugar dissolves.
Continue to stir, about 3 to 4 minutes.
Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through Remove the pan from the heat, and add the rum.
Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.
Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.
Enjoy!

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