These are delicious pina colada recipes. I really enjoy these outside on a warm evening sitting on a deck and relaxing.
On a hot summer day, you just can't beat this tasty creamy coconut concoction. Beat the heat now. Yum.
PINA COLADA FROM SCRATCH
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 maraschino cherry, if desired. From PaulaDeen.com
For a virgin pina colada, just omit the rum.
When in Mexico, we had Pina Colada's served in a whole pineapple, garnished with toasted coconut and sprinkled with cinnamon. Delicious.
RECIPE FOR PINA COLADA
1 cup coconut milk
1 cup pineapple juice
1/2 cup rum
4 tablespoons white sugar
8 cubes ice
In a blender, combine coconut milk, pineapple juice, rum, sugar and ice.
Blend until smooth. Pour into glasses, and serve immediately.
PINA COLADA SLUSH RECIPE
3 cans (6 ounces each) unsweetened pineapple juice
2 cups water
1 can (10 ounces) frozen non-alcoholic pina colada mix
1 TBS lime juice
1 tub sugar-free lemonade soft drink mix
6 cups 7Up or Sprite, chilled
In a large bowl, combine the pineapple juice, water, pina colada mix, lime juice and soft drink mix; stir until drink mix is dissolved. Transfer to a 2-qt. freezer container. Freeze for 6 hours or overnight.
Remove from the freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda. You can make it as strong or as weak as you like. Yield: 12 servings (3 quarts).