Best Frozen Piña Colada Recipes
PINA COLADA FROZEN YOGURT
Nothing beats the taste of homemade ice cream or frozen yogurt! I lost the recipes that came with my ice cream machine, so I made up my own. Yum!
Provided by Julie Michaelson Holdsworth
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h
Yield 32
Number Of Ingredients 8
Steps:
- Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl.
- Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes.
- Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 22.8 g, Cholesterol 18.6 mg, Fat 8 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 5.9 g, Sodium 37.3 mg, Sugar 21.5 g
PIñA COLADA FROZEN DESSERT
Betty Crocker's Heart Healthy Cookbook shares a recipe! Pineapple juice, coconut and rum added to ice cream create a cool tropical paradise.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.
- In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.
- Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 10 g, TransFat 0 g
FROZEN PIñA COLADA
This drink needs no introduction, and it's a good reason to have coconut cream, pineapple and maraschino cherries in the fridge. Try raising the bar with Italian maraschinos. (The New York Times)
Provided by Rosie Schaap
Categories easy, cocktails
Number Of Ingredients 4
Steps:
- Blend ingredients until smooth and frosty.
- Pour into tall, chilled glasses and garnish with pineapple slices, maraschino cherries (and paper umbrellas, if you've got 'em).
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 8 grams, Sodium 14 milligrams, Sugar 5 grams
FROZEN PIñA COLADA
Take just three ingredients and made our tropical frozen piña colada cocktail. This easy, refreshing slushie is perfect for long, lazy summer afternoons
Provided by Miriam Nice
Time 5m
Number Of Ingredients 4
Steps:
- Pour the pineapple juice into an ice cube tray and freeze until solid. Pour the white rum into a blender. Add the coconut cream and the pineapple ice cubes and blend together. Pour into tall glasses to serve and garnish with pineapple chunks.
Nutrition Facts : Calories 346 calories, Fat 18 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.03 milligram of sodium
FROZEN PINA COLADA
Steps:
- Fill a blender with the diced pineapple, coconut cream, lime juice, white rum, dark rum and 1 1/2 cups ice and blend until smooth.
- Pour the pina colada into 4 glasses, top each with a dark rum floater and garnish with a pineapple slice, lime wedge and maraschino cherry.
FROZEN PINA COLADA PIE - DIABETIC FRIENDLY
Another great "Diabetic Friendly" recipe from the "Keep It Simple Desserts"... When in the mood for a light refreshing and indulgent dessert, head for the freezer for a piece of this delicious pie! Nutrients per Serving: Servings:About 10 Calories:159 Calories from Fat:22% Total Fat:4g Saturated...
Provided by penny jordan
Categories Fruit Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. PREHEAT: Oven to 350 degrees F. IN: Small bowl, combine graham cracker crumbs, brown sugar, coconut, and butter. PAT: Into 9-inch pie plate. BAKE: 8 to 10 minutes or until golden brown. REMOVE: From oven and cool completely. CAREFULLY: Spread pineapple sherbet over cooled crust. MIX: Whipped topping and coconut extract and carefully spread on top of pineapple sherbet. SPRINKLE: With toasted coconut. COVER: And freeze 2 hours or overnight. WHEN: Ready to serve cut in 10 equal servings. COVER: And store leftovers in freezer.
- 2. ***Substitute your favorite sherbet flavor for the pineapple, if desired.
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