Love Pina Coladas?
Yes, there is a National Pina Colada Day (July 10), but like I always say, you can celebrate your favorite food/drink days at any time.
I thought I would include a couple of recipes for pina colada drinks, but then stray into some recipes that have pina colada flavor, such as a cake, for one. Relax on your patio or deck on a warm summer evening and enjoy a taste of the tropics no matter where you are. If you feel a bit on the crazy side, put on a grass skirt, some luau music and dance around. You go first, and then I'll join you. (Yeah, sure I will!) Enjoy your tropical treats!
- Ice cubes
- 1/2 cup rum
- 1/2 cup coconut cream
- 1/4 cup coconut milk
- 1/4 cup pineapple chunks
- Sliced pineapple for garnish, optional
- Maraschino cherry for garnish, optional
- Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree.
- Serve, garnished with a slice of pineapple and cherry, if desired. Makes 4 servings.
Creamy pina colada
- 1 can (10-oz.) frozen pina colada mix
- 1 cup crushed pineapple in juice, undrained
- 1 cup vanilla ice cream
- 1 bottle (750 ml) mango flavored rum
- 8 ice cubes
- 1/4 cup whipping cream
- 4 maraschino cherries with stems
- Combine the pina colada mix, pineapple with juice, vanilla ice cream, rum, and ice in a blender. Blend until slushy.
- Pour the whipping cream into a bowl, and beat until soft peaks form. Stir into the pina colada mixture to blend evenly; pour into four glasses. Top each drink with a cherry.
Pina colada cake
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 1 teaspoon coconut extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (8-oz.) sour cream
- 1 can (8-oz.) crushed pineapple, undrained
- 1 cup butter, softened
- 4 cups confectioners' sugar
- 2 teaspoons coconut extract
- 3 to 4 tablespoons water
- 1 jar (18-oz.) pineapple preserves
- Dried pineapple slices and toasted coconut, optional
- For cake: Preheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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 three greased and floured 9-inch round baking pans. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool 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 one 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. Makes 10 to 12 servings.
Pina colada ice cream
- 3 cups whole milk (or half-and-half)
- 1 package (3.4-oz.) instant coconut cream pudding mix
- 1 small can (8-oz.) crushed pineapple, drained
- 1 teaspoon rum flavoring
- 1 teaspoon vanilla
- Combine all ingredients in a mixing bowl; mix on medium speed until well blended.
- Pour into prepared ice cream maker and freeze according to manufacturer's directions. Makes about 1 quart.