PINA COLADA CUP RECIPES

PINA COLADA PUDDING CUPS RECIPE: HOW TO MAKE IT

Pina Colada Pudding Cups Recipe: How to Make It image

Betty May of Topeka, Kansas shares her recipe for a “dessert that is so simple but chock-full of refreshing pineapple and coconut flavor. A nice light treat after a big meal with make-ahead convenience for busy hostesses.” —

Provided by Taste of Home

Categories Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

3 cups fat-free milk
2 envelopes whipped topping mix (Dream Whip)
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1/2 teaspoon coconut extract
1/4 cup sweetened shredded coconut, toasted
8 maraschino cherries

Steps:

In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and extract. , Spoon 3/4 cup pudding mixture into eight dessert dishes. Cover and refrigerate for 30 minutes or until chilled. , Sprinkle each serving with 1-1/2 teaspoons coconut and top each with a cherry.

Nutrition Facts : Calories 171 calories, FatContent 3g fat (3g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 350mg sodium, CarbohydrateContent 31g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

PIÑA COLADA CUPCAKES RECIPE - BETTYCROCKER.COM

Piña Colada Cupcakes Recipe - BettyCrocker.com image

Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container Betty Crocker™ Whipped vanilla frosting
3/4 cup shredded coconut

Steps:

Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

Nutrition Facts : Calories 190 , CarbohydrateContent 27 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 160 mg, SugarContent 19 g, TransFatContent 1 g

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