PINA COLADA RUM RECIPES

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PINA COLADA | DRINKS RECIPES | DRINKS TUBE



Pina Colada | Drinks Recipes | Drinks Tube image

First made in Puerto Rico back in 1952, with this rum, pineapple and coconut cream cocktail in your hand all you’ll be missing is the sand between your toes.

Number Of Ingredients 8

6-7 chunks of fresh pineapple
1 teaspoon caster sugar
1 tablespoon coconut cream
50 ml Bacardi Carta Blanco
50 ml fresh pineapple juice
ice cubed
slice of orange
cherry

Steps:

  • 1. Place the pineapple chunks (reserving one for a garnish) into a blender and add the caster sugar and the coconut cream 2. Add the Bacardi Superior rum 3. Add the pineapple juice 4. Add some cubed ice 5. Blend all the ingredients together until you have a smooth consistency 6. Pour into a long glass 7. Garnish with a pineapple chunk, slice of orange and cherry on a cocktail stick and a straw

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PINA COLADA RUM CAKE RECIPE | ALLRECIPES



Pina Colada Rum Cake Recipe | Allrecipes image

Delicious, moist chilled dessert with rum, coconut and whipped frosting.

Provided by Roger

Categories     Desserts    Specialty Dessert Recipes    Liqueur Dessert Recipes    Rum

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 two layer 9-inch cake

Number Of Ingredients 11

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
½ cup water
⅓ cup dark rum
¼ cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon dark rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
  • In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Nutrition Facts : Calories 426.6 calories, CarbohydrateContent 58.8 g, CholesterolContent 62 mg, FatContent 17.7 g, FiberContent 1.8 g, ProteinContent 4.7 g, SaturatedFatContent 7.9 g, SodiumContent 500.2 mg, SugarContent 43.2 g

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Total Time 5 minutes
Calories 0 calories per serving
  • Fill a tall glass with ice cubes.

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