pina colada, are you looking for these recipes? check this for the best pina colada:
- 60ml Bundaberg Five Rum
- 60ml pineapple juice
- 30ml light coconut cream
- 1 teaspoon sugar
- 1/2 lime, cut into two wedges
- Cubed & crushed ice
- Step 1Combine Bundaberg Five Rum, pineapple juice, coconut cream and sugar in a cocktail shaker or mason jar.
- Step 2Squeeze in half a lime, add cubed ice and shake for 10 – 15 seconds.
- Step 3Fill a tall glass with crushed ice.
- Step 4Strain drink into the tall glass.
Pina colada cupcakes
- 150g butter, at room temperature
- 155g (3/4 cup) raw sugar
- 1 teaspoon lime rind, finely grated
- 3 eggs
- 150g (1 cup) self-raising flour
- 45g (1/2 cup) desiccated coconut
- 100g (1/2 cup) crushed pineapple in syrup, drained, syrup reserved
- 2 tablespoons coconut cream
Rum & pineapple syrup
- 125ml (1⁄2 cup) reserved pineapple syrup
- 2 tablespoons caster sugar
- 2 tablespoons white rum
- 125g butter, at room temperature
- 380g (2 1/2 cups) icing sugar mixture
- 80ml (1/3 cup) coconut cream
- 1/2 teaspoon coconut essence
- 2 tablespoons caster sugar
- 2 tablespoons water
- 1 pineapple, peeled
- Step 1For flowers, preheat oven to 120C/100C fan forced. Line twelve 125ml (1/2 cup) muffin pans with foil. Line 12 holes of an empty egg carton with foil. Combine sugar and water in a saucepan over high heat. Cook, stirring, for 2 minutes or until slightly thickened. Use a serrated knife to slice pineapple into twenty-four 2mm-thick slices. Brush sugar syrup over slices. Place slices, in 1 layer, on a wire rack over a baking tray. Bake for 1 hour or until pineapple is dry to touch. Place half the warm pineapple slices in prepared muffn pans to dry and set. Place remaining warm pineapple slices in carton to dry and set.
- Step 2Preheat oven to 180C/160C fan forced. Line a twelve-hole 125ml (1/2 cup) muffin pan with paper cases.
- Step 3Use electric beaters to beat the butter, sugar and rind in bowl until pale and creamy. Add the eggs, 1 at a time. Beat well after each addition. Add the flour, coconut, crushed pineapple and coconut cream, in alternating batches. Divide among prepared pans. Bake for 20 minutes or until skewer inserted into the centre comes out clean. Stand cupcakes in pans.
- Step 4Meanwhile, for the syrup, place reserved pineapple syrup and sugar in a saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Increase heat to high. Bring to the boil. Cook for 5 minutes or until syrup thickens slightly. Remove from heat. Add rum. Stir to combine. Brush hot syrup over hot cakes. Set aside to cool completely.
- Step 5For the buttercream, use electric beaters to beat butter in a bowl until very pale. Gradually add icing sugar and coconut cream, beating until well combined. Add coconut essence and beat to combine.
- Step 6Use a piping bag with a large plain nozzle to pipe buttercream over cupcakes. Top cakes with a large pineapple fower. Spread base of each small pineapple flower with a little buttercream and place in centre of each large flower to secure.
Pina colada yoghurt pops
- 300g fresh pineapple, peeled, diced
- 2 tablespoons icing sugar mixture
- 1 tablespoon lime juice
- 500g dairy-free coconut yoghurt
- Step 1Place pineapple, icing sugar and lime juice in a food processor. Process until smooth.
- Step 2Spoon half the pineapple mixture evenly among 8 x 1/3-cup-capacity ice-block moulds. Top with half the yoghurt. Continue layering with remaining pineapple mixture and yoghurt. Freeze for 20 minutes or until starting to firm up. Insert sticks. Freeze for 6 hours or until frozen.
- Step 3Dip moulds brie y in hot water. Remove ice-blocks from moulds. Serve immediately.
Pina Colada fritters
- 2 cups pineapple juice
- 2/3 cup brown sugar
- 1/4 cup Bacardi
- 1 cup plain flour
- 1 teaspoon baking powder
- 1 egg
- 1 cup water
- 4 slices pineapple
- Syrup, to serve
- Cream, to serve
- Step 1Simmer pineapple juice and brown sugar in a saucepan over medium heat for 25 minutes until reduced by half. Cool slightly. Stir in Bacardi.
- Step 2For batter, mix plain flour and baking powder in a bowl. Make a well in the middle. Add egg and water. Whisk until smooth.
- Step 3Pour light olive oil into a saucepan to one-third up the side. Dip 4 slices pineapple, peeled and cored, into batter. Cook, in 2 batches, over high heat until golden. Drain. Serve with syrup and cream.
Pina colada tres leches
- 190g (1 1/4 cups) plain flour
- 1 1/4 teaspoons baking powder
- 20g (1/4 cup) desiccated coconut
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 270g (1 1/4 cups) caster sugar
- 80ml (1/3 cup) milk
- 395g can sweetened condensed milk
- 185ml (3/4 cup) evaporated milk
- 185ml (3/4 cup) coconut milk
- 1 lime, juiced
- 2 tablespoons white rum
- 500ml thickened cream
- Flaked coconut, toasted, to serve
Dried pineapple flowers
- 1/2 medium pineapple, peeled, green leaves reserved
Lime and mint sugar
- 1/2 cup loosely packed fresh mint leaves, plus extra, to serve
- 2 tablespoons white sugar
- Finely grated rind of 1 lime
- Step 1Preheat the oven to 170C/150C fan forced. Lightly grease a 5cm-deep, 22.5 x 33cm ovenproof baking dish. Line the base and 2 long sides with baking paper, allowing the long sides to overhang.
- Step 2Sift the flour and baking powder into a large bowl. Stir in the coconut. Use an electric beater to beat the egg yolks, vanilla and 215g (1 cup) sugar in a bowl on high for about 2 minutes or until the sugar dissolves and the mixture is thick and pale. Use a large metal spoon to fold in the flour mixture and the milk in alternating batches.
- Step 3Use a clean electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining 55g (1/4 cup) sugar, 1 tbs at a time, whisking constantly until sugar dissolves and the mixture is thick and glossy. Fold into the flour mixture in 2 batches. Spoon into the prepared pan. Smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes before inverting onto a baking tray with sides. Remove paper. Cool until just warm. Use a skewer to pierce holes over the surface of the cake.
- Step 4Combine the condensed milk, evaporated milk, coconut milk, lime juice and rum in a jug. Slowly pour the mixture over the warm cake. Cover and place in fridge overnight.
- Step 5For the dried pineapple flowers, preheat the oven to 120C/100C fan forced. Place a large wire rack over a large baking tray. Use a sharp knife or mandoline to cut pineapple into 2mm-thick slices. Place on the wire rack. Dry pineapple in oven for 1 1/2-2 hours, until slices are dry to touch. Working quickly, press warm slices into 80ml (1/3 cup) muffin pan holes. Set aside for 1 hour to set ‘flowers’.
- Step 6For lime and mint sugar, pound mint in a mortar and pestle to make a smooth paste. Stir in sugar and lime rind until combined.
- Step 7Transfer cake to a serving platter. Beat the cream until firm peaks form. Spread over cake. Top with pineapple flowers, a few pineapple leaves, lime and mint sugar, extra mint leaves and coconut.
- 500ml (2 cups) chilled pineapple juice
- 125ml (1/2 cup) white rum
- 125ml (1/2 cup) coconut cream
- 2 tablespoons finely chopped palm sugar
- 1 cup crushed ice
- Crushed ice, extra, to serve
- Step 1Place pineapple juice, rum, coconut cream, palm sugar and ice in the jug of a blender and blend until smooth.
- Step 2Transfer to a serving jug and serve immediately over crushed ice.