The love of Pina Coladas

   Here are a few great pina colada recipes. 

Some are drinks and some are food  delights.

We all enjoy nice refreshing tutti fruity drinks, but if we can have a fresh pina colada in a topped coconut, that is the bomb! Close your eyes with me <- ->  Now think about that hammock that you are lying in and the waitress wakes you up from a small nap handing you your fresh pina colada that you ordered. There is a slow breeze from the ocean and the sun is high up in the sky placing a wide shadow over you from the palm trees hanging  above you. How would that taste? I am thinking it would be pretty damn good!

• Pina Colada Recipe – This top-rated recipe from Ms. Paula Deen sounds simply divine! You’ll need rum, coconut cream, coconut milk, pineapple chunks and slices and of course, ice.
• Pina Colada Mojito Recipe – Emeril Lagasse kicks it up a notch with this tropical beverage that calls for Mint Syrup, unsweetened coconut milk, pineapple juice, raw cane sugar, coconut and pineapple flavored rums, mint leaves and ice.
• Pina Colada Scallop Brochettes – Food Network’s Sandra Lee shares her delicious scallop recipe with you. You’ll need large sea scallops, frozen pina colada mix, light rum, fresh pineapple wedges and shredded sweetened coconut.
• Pina Colada Smoothie – This refreshing beverage takes just minutes to whip up and is perfect for the entire family – no alcohol is included. You’ll need fresh pineapple chunks, banana, unsweetened coconut milk, honey and ice cubes.
• Pina Colada Sorbet Recipe – This dish, from Food Networks The Neelys, uses pineapple juice, dark rum, coconut extract, shredded coconut, cream of coconut, whipping cream, confectioners’ sugar and pineapple bits. You’ll need a blender and an ice cream machine too.
• Pina Colada Sundae – This recipe, from Rachael Rae, calls for butter, sugar, ginger, pineapple, coconut sorbet or ice cream, rum and cherries and ginger cookies for garnish.
• Pina Colada Cupcakes Recipes – Gina shares her delightful sweet treat recipe perfect for all ages.
• Pina Colada Cheesecake Recipe – Enjoy a slice, or two, of this delicious tropical dessert. This recipe, from the folks at Dole, has rum in it.
• Pina Colada Cheesecake – This recipe calls for reduced-fat cream cheese, cream of coconut, rum extract, eggs, shortbread cookies, flaked coconut, fresh pineapple, apple jelly, sugar, 2% milk and butter. YUM!
• Pina Colada Pie – Sandra Lee does it again with this exotic dessert. You’ll need coconut milk, rum extract, instant vanilla pudding and pie filling, whipped topping, pie crust, shredded coconut and pineapple-coconut nectar. Delish!

And if you like Pina Coladas, and who doesn’t, take a trip down memory lane and listen to the 1979 hit "Pina Colada Song" by Rupert Holmes. Happy National Pina Colada Day! Cheers!

National Pina Colada Day

This article was very enticing! We all have had pina coladas, But having them fresh is even better.
So as we celebrate national pina colada day which is a favorite of mine) Think on how to make your pina coladas even better and post them in the comments:)

The expression "it's five o'clock somewhere" might hold more weight today in honor of this national holiday. The official drink of Puerto Rico, a pina colada is made with rum, coconut cream and pineapple juice. The drink is believed to have been created by Ramón Marrero for the customers of the Caribe Hilton's Beachcomber Bar.

While the drink is delicious, it can pack a punch of up to 425 calories. Instead, opt for this lighter version at only 125 calories from Cooking Light.

Recipe: Lighter Pina Coladas

2 cups flaked sweetened coconut 1 (12-ounce) can evaporated fat-free milk 2 cups cubed fresh pineapple 2 1/2 cups ice cubes 3/4 cup gold rum (such as Bacardi Gold) 1/4 cup pineapple juice 2 tablespoons light agave nectar 8 fresh pineapple slices

Combine 2 cups coconut and evaporated milk in a medium saucepan over medium heat, and cook until tiny bubbles form around edge (do not boil), about 7 minutes. Remove from heat. Cover and chill at least 4 hours or up to overnight.

Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.

Strain coconut mixture through a sieve over a medium bowl, pressing coconut with the back of a spoon to remove as much milk as possible. Discard solids.

Combine pineapple, ice cubes, rum, juice, and agave nectar in a blender; process mixture until smooth. Add milk mixture, and process until smooth. Serve with pineapple slices.

Visit cookinglight.com for a step-by-step guide to this recipe.