Skip to main content

Virgin Pina Colada

 

Virgin Pina Colada                          serves 3 to 4


These creamy, refreshing and non-alcoholic Virgin Piña Coladas are perfect for the whole family to enjoy!  It's a sip of paradise in every glass and will transport you right to the shade of a palm tree on a warm beach, no passport required!

INGREDIENTS

·          2 cups pineapple juice

·          3/4 cup cream of coconut

·          4 cups ice

·          Pineapple wedges, for garnish

·          Maraschino cherries, for garnish

INSTRUCTIONS

1.      Pour the pineapple juice and cream of coconut into a high-powered blender.  Add the ice.  Blend for 30-60 seconds until smooth.

2.      Divide between 3-4 glasses. This makes about 5 cups of pina colada which is about 10 ounces per person if divided between 4 people.

3.      Garnish with pineapple wedges, maraschino cherries, and cocktail umbrellas before serving!

 

 

Pina Colada                                                                                     2 servings

This 3-ingredient Piña Colada recipe for adults is quick and easy to make, it includes no added sweeteners, and it’s as refreshing and delicious.

INGREDIENTS

·         1 pound (about 3 cups) frozen pineapple chunks

·         3 ounces (1/3 cup) white rum

·         2/3 cup coconut milk

·         optional garnishes: fresh pineapple slices, maraschino cherries, cute paper umbrellas

INSTRUCTIONS

1.      Combine all ingredients together in a blender, and puree until smooth.  If the mixture is too thick, feel free to add in extra water or coconut milk to help it blend.

2.      Serve immediately, topped with your desired garnishes.                     

Comments

Post a Comment

Popular posts from this blog

Spanish omelette

  Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g  new potatoes 1  onion,  preferably white 150ml extra-virgin olive oil 3 tbsp chopped  flat-leaf parsley 6  eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer.   Cut  them into thick slices.  Chop  the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a  colander   into a large   bowl  (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a  sp...
Post a Comment
Read more

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!
Post a Comment
Read more

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more