Best 7 Coconut Colada Recipes
Indulge in the tropical flavors of paradise with our curated collection of the best coconut colada recipes. Embark on a culinary journey that captures the essence of this iconic cocktail, transporting you to a realm where coconut and pineapple merge seamlessly with the smooth, creamy caress of coconut cream. Whether you prefer a classic twist or a modern interpretation, our selection of recipes will quench your thirst and leave you craving more.
Let's cook with our recipes!
PINA COLADA COCONUT RUM CAKE
Fun dessert for any adult party! Even if you don't love coconut (like me), you'll love this cake!
Provided by happygirl10987
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 9h38m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine yellow cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer until smooth, about 2 minutes. Fold in 1/2 cup shredded coconut. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes.
- Mix cream of coconut and white rum together in a bowl. Poke holes in the hot cake with the end of a wooden spoon; pour cream of coconut mixture evenly over the cake. Chill cake, 8 hours to overnight.
- Mix remaining shredded coconut, crushed pineapple, and whipped topping together in a bowl. Spread evenly over the chilled cake. Chill for 1 hour before serving.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 53.7 g, Cholesterol 47.2 mg, Fat 22 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 11.5 g, Sodium 286.4 mg, Sugar 39.5 g
PINA COLADA WHITE BREAD PUDDING WITH COCONUT TOPPING/RUM CARAMEL SAUCE RECIPE - (4.6/5)
Provided by á-39535
Number Of Ingredients 16
Steps:
- •Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. Place bread crumbs in prepared baking dish. •In a medium-sized bowl, combine eggs, milk, 1 cup cream of coconut, pineapple, vanilla, cinnamon, and nutmeg; mix well. Pour over bread cubes, making sure bread is completely moistened. •Bake 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Topping: •In a small bowl, with an electric beater on medium speed, combine heavy cream and remaining cream of coconut just until stiff. •Serve over warm bread pudding or, if you prefer, chill pudding and topping until ready to serve, making topping within 2 to 3 hours of serving; top just before serving. Rum caramel if used should be drizzled before topping is applied. Carmel: Over medium high heat, melt the butter and the brown sugar together, adding the rum and then the cream. Cook at a rolling boil for about 5 minutes as it bubbles and thickens. Pour over the bread pudding and serve
LEMON-COCONUT PIñA COLADA
Provided by Audrey Saunders
Categories Fruit Juice Milk/Cream Rum Alcoholic Blender Cocktail Party Lemon Summer Bon Appétit Drink
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Place first 6 ingredients in large blender. Add ice. Cover and blend until smooth. Pour into two 14-ounce glasses. Garnish with grated lemon peel and nutmeg.
- Coconut Rim
- Dip the rim of each glass in water, then press into a bowl of coarsely crushed toasted shredded coconut. To crush the coconut easily, rub it several times in the palm of your hand.
LEMON COCONUT COLADA
Make and share this Lemon Coconut Colada recipe from Food.com.
Provided by Bev I Am
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a shaker filled with ice; combine all ingredients; shake to blend.
- Strain into ice filled hurricane glasses.
- Garnish with lemon zest.
Nutrition Facts : Calories 374, Fat 21.2, SaturatedFat 15.8, Cholesterol 40.8, Sodium 42.5, Carbohydrate 21.5, Fiber 1.5, Sugar 15.3, Protein 2.6
COCONUT CHICKEN BITES WITH PINA COLADA SAUCE
This is an adaption of another recipe. I recently took it to a Pot luck, the chicken bites disappeared quickly and everyone wanted the recipe. The chicken can be left in larger pieces for a main course, just adjust the baking time to assure that your chicken is fully cooked. This is a pleasant change to the coconut shrimp....
Provided by Chris Adlfinger
Categories Meat Appetizers
Time 40m
Number Of Ingredients 14
Steps:
- 1. Melt butter in sauce pan.
- 2. Add brown sugar and stir over med heat until sugar is melted and browns slightly.
- 3. Add flour, stirring until well blended over med heat. Mixture will thicken.
- 4. Add juice and coconut milk to sauce mixture. While cooking over low heat mixture will thicken, stir occasionally. While sauce is simmering prepare chicken.
- 5. Cut raw chicken into bite size pieces.
- 6. Place chicken pieces into a bowl with the buttermilk.
- 7. Place flour, panko, coconut and seasonings in plastic bag, mix well. Place chicken in bag, a few pieces at a time and shake to cover well.
- 8. Place chicken pieces on parchment lined baking pan. Drizzle with melted butter.
- 9. Bake at 400 degrees for 15 - 20 minutes until cooked through and browned.
COCONUT MACADAMIA NUT-CRUSTED MAHI MAHI W/ PINA COLADA SALSA
Make and share this Coconut Macadamia Nut-Crusted Mahi Mahi W/ Pina Colada Salsa recipe from Food.com.
Provided by MixnVixn
Categories Mahi Mahi
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Combine all the salsa ingredients in a large bowl. Set aside.
- Combine shredded coconut with the panko, macadamia nuts and 3/4 tsp sea salt in a shallow bowl. Combine the coconut milk and soy sauce in another shallow dish. Sprinkle fish on both sides with the remaining 1/4 tsp salt and black pepper. Dip one side of the fish into the milk mixture and then dredge the dipped side into the panko/coconut mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish, crust side down, to pan and cook 3 minutes.
- Transfer fish, crust side up, to an 8×8-inch baking or casserole pan. Bake for 10 minutes or until fish flakes easily.
- Serve with the salsa.
COCONUT COLADA
Make and share this Coconut Colada recipe from Food.com.
Provided by internetnut
Categories Beverages
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Add captain morgan parrot bay coconut rum, milk, pineapple juice in a blender.
- Blend 10-15 seconds and pour into speciality glass.
- Garnish with pineapple spear.
Tips:
- Choose ripe pineapple: Using ripe pineapple is essential for a sweet and flavorful colada. Look for pineapples that are golden yellow, fragrant, and slightly soft to the touch.
- Use fresh coconut cream: Fresh coconut cream adds a rich, creamy texture and coconut flavor to the colada. Avoid using canned coconut milk, as it often contains thickeners and preservatives that can alter the taste and texture of the drink.
- Chill your ingredients: Chilling the ingredients before blending helps create a refreshing and slushy colada. You can chill the pineapple, coconut cream, and ice cubes ahead of time.
- Adjust the sweetness: The sweetness of the colada can be adjusted to your preference. If you like a sweeter drink, add more pineapple juice or simple syrup. If you prefer a less sweet colada, reduce the amount of pineapple juice or omit the simple syrup altogether.
- Garnish with pineapple and maraschino cherries: A pineapple wedge and maraschino cherries add a tropical flair to the colada and make it look more festive.
Conclusion:
The coconut colada is a classic tropical cocktail that is perfect for sipping on a hot summer day. With its creamy, sweet, and refreshing flavor, it's no wonder that this drink is a favorite among beachgoers and cocktail enthusiasts alike. Whether you're enjoying a colada at a beach bar or making one at home, be sure to follow these tips to create the perfect colada every time.
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