Best 7 Pina Colada Roll Recipes

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In search of a delightful culinary experience that transports your taste buds to a tropical paradise? Look no further than the Pina Colada Roll, a luscious fusion of flavors that captures the essence of the Caribbean in every bite. Embark on a journey of culinary delight as we reveal the secrets to crafting this delectable dessert, offering step-by-step instructions to recreate the perfect Pina Colada Roll in the comfort of your own kitchen. Prepare to indulge in a symphony of flavors that blends the sweet and tangy notes of pineapple, the richness of coconut, and the subtle warmth of rum, all seamlessly enveloped in a soft and fluffy cake roll. Let us guide you through the process of selecting the finest ingredients, preparing the batter with precision, achieving the ideal texture, and decorating your masterpiece with flair. Whether you're a seasoned baker or a novice in the kitchen, this article will equip you with the knowledge and confidence to create an unforgettable Pina Colada Roll that will impress family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

PINA COLADA SWISS CAKE ROLL



Pina Colada Swiss Cake Roll image

A light and airy pineapple cake rolled with sweet coconut whipped cream and topped with pineapple coconut buttercream.

Provided by Amy D.

Categories     Dessert

Time 2h35m

Number Of Ingredients 13

1 stick of butter, softened
2 Tablespoons pineapple juice concentrate
1 Tablespoon cream of coconut
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1 1/3 cups heavy whipping cream
5 Tablespoons cream of coconut
1/2 teaspoon vanilla extract
1 box pineapple cake mix
6 eggs
1/2 cup water
1/4 cup oil
1/4 cup powdered sugar

Steps:

  • Preheat the oven to 375 degrees.
  • Line a 15x10x1 baking pan with parchment paper.
  • In a large mixing bowl, beat the eggs on high speed for 5-6 minutes, they should be thick and lemon colored. Add the cake mix, water, and oil to the eggs. Beat on low for 30 seconds and then increase the speed to medium and beat for one minute.
  • Spread 3 1/2 cups of cake batter into your prepared pan, making sure to spread the batter as evenly as possible.
  • Bake for 14-16 minutes or until the cake springs back when lightly pressed in the center. While the cake bakes prepare a clean tea towel by lightly sprinkling 1/4 cup of powdered sugar over the towel.
  • Immediately after removing the cake from the oven invert the cake onto the prepared tea towel and gently peel off the parchment paper. While the cake is hot, roll the cake up in the tea towel. Roll from the short end so that you have several rolls.
  • Place the rolled cake on the counter, seam side down and let cool for 10 minutes. After 10 minutes cooling at room temperature, place the cake in the fridge to cool for 1 hour.
  • To make the coconut whipped cream filling: first place a glass or metal bowl and the beaters to your mixer into the fridge to chill for 5 minutes. Pour the heavy whipping cream into the chilled bowl and beat on high until very stiff peaks form, almost to the point of being butter. Add 5 Tablespoons of cream of coconut and 1/2 teaspoon of vanilla and gently stir until combined.
  • To make the frosting: Beat together the softened butter, pineapple juice concentrate, cream of coconut and vanilla until light and fluffy. Gradually beat in 2 1/2 cups powdered sugar.
  • To assemble the cake: After the cake has completely cooled, gently unwrap the cake from the tea towel and unroll the cake.
  • Evenly spread the coconut whipped cream over the cake.
  • Reroll the cake as gently, yet tightly as you can. Trim the ends if desired and place the cake onto a serving tray.
  • Spread the top and sides with frosting, reserving about 1/3 cup frosting for decorating. Add 2-3 drops of yellow food coloring to the reserved frosting and pipe on decorative rosettes.
  • Store in the fridge. Best eaten within 2-3 days.

Nutrition Facts : Calories 660 calories, ServingSize 12 Servings

PIñA COLADA ROLLS



Piña Colada Rolls image

Provided by Ai Willis

Categories     Breakfast     Snack

Number Of Ingredients 14

2¼ cups (286g) bread flour
½ teaspoon fine sea salt
¼ cup (50g) granulated sugar
2 tablespoons + 2 teaspoons (38g) coconut oil
1 egg
½ cup coconut milk
1¼ teaspoons active dry yeast
2 tablespoons + 2 teaspoons (38g) coconut oil
½ cup (100g) granulated sugar
½ cup (98g) finely chopped fresh pineapple
½ cup unsweetened desiccated coconut
3 tablespoons (48g) coocnut cream
2 tablespoons (28g) unsalted butter, softened
½ cup (62.5g) powdered sugar

Steps:

  • Grease a 9-inch pan with coconut oil, line the bottom with parchment paper and set aside.
  • Add the dough ingredients into your bread machine and set it on the dough cycle.
  • In a bowl, combine the piña colada filling ingredients and set aside.
  • Take the finished dough out of the machine, cover and let it rest on a floured surface for about 10 minutes.
  • Roll out the dough into a 16in x 11in (40.6cm x 28cm) rectangle. Spread the piña colada filling on the dough, roll up the dough into a log as tightly as you can, and slice the log into 8 rolls.
  • Line up the rolls in the pan, cover and let them rise for about 30 minutes.
  • Preheat the oven to 392°F (200°C).
  • Bake the rolls for about 20 minutes, or until golden brown.
  • In a small bowl, mix together the ingredients for the coconut cream frosting. While the rolls are still warm, drizzle over the frosting.

PINA COLADA



Pina Colada image

Provided by Food Network Kitchen

Categories     beverage

Yield 2 drinks

Number Of Ingredients 7

1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices

Steps:

  • Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PINA COLADA ROLL



Pina Colada Roll image

Holy cow, as soon as you take a bite of this delicious dessert you feel like you're on a beach somewhere in the Caribbean. The tortilla is crispy and the banana's warm and creamy. We love the added flavor from the rum on the pineapples and coconut. The whipped cream and cherry on top complete the fantastic flavor combination....

Provided by Jan W

Categories     Other Desserts

Time 20m

Number Of Ingredients 9

2 flour tortillas (8" diameter)
1 medium banana
1 c melted milk chocolate chips
1/2 c chunk pineapple, drained (about 6-8 pieces)
1/4 c coconut, sweetened
1 tsp rum (I used Captain Morgan Spiced Rum)
1/2 c toasted & salted pecans, chopped
Reddi-wip whipped cream (in a can)
2 maraschino cherries

Steps:

  • 1. The day before: In small bowl, place drained pineapple and coconut; add about 1 tsp. rum (I used Capt. Morgan Spiced Rum). Stir to combine well. Cover and marinate overnight in the refrigerator. The liquid should be mostly absorbed when you're ready to use it.
  • 2. Place chocolate in microwave on low heat until it is melted; I had to add a 1/2 tsp. of oil to get it to keep from getting hard before I got it all used up.
  • 3. Wrap tortillas in damp paper towels and microwave on 40% power for about 30 seconds, until they are warm and pliable.
  • 4. Peel and slice banana in half and then slice it lengthwise (4 pcs). Spread 1 Tbsp melted chocolate on center of tortilla, just what the banana pieces will cover; lay banana pieces side by side, cut side up; drizzle just a few drops of chocolate on bananas; top with pineapple/coconut mixture (about 6 pcs. of pineapple fit on top of bananas). Drizzle with a little bit more chocolate!
  • 5. Sprinkle some chopped pecans over and then roll up as for a burrito, keeping it as taut as you can and fold in sides. I used toothpicks to keep it closed (see pic).
  • 6. Deep fry in oil for about 3-4 minutes, until they are crisp and light brown. Remove with tongs and place on paper towel on a rack. Let cool.
  • 7. When cool, drizzle yet a little more chocolate over and then squirt a nice amount of whipped cream in center of top, then put a cherry on that. Sprinkle with a few more pecans.
  • 8. This is NOT finger food, you'll have to cut with a sharp knife and eat it with a fork...Enjoy!

PINA COLADAS



Pina Coladas image

Velvety-smooth texture and a taste of the tropics are what this tropical drink delivers. The easy-to-make drink can be mixed and chilled ahead of time. When ready to serve, just blend for a creamy and delicious beverage. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 5

2-1/4 cups unsweetened pineapple juice
1 can (15 ounces) cream of coconut
1-1/2 cups light rum
6 cups crushed ice
Pineapple wedges

Steps:

  • In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.

Nutrition Facts : Calories 457 calories, Fat 13g fat (10g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 55g carbohydrate (52g sugars, Fiber 0 fiber), Protein 0 protein.

PINA COLADA BARS



Pina Colada Bars image

My all-time favorite summer drink in cookie form.

Provided by Brandi Rose

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h22m

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
½ cup butter, softened
2 tablespoons white sugar
½ cup firmly packed brown sugar
2 eggs
½ teaspoon rum extract
½ teaspoon salt
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
¾ cup sweetened flaked coconut
½ cup chopped macadamia nuts
1 cup confectioners' sugar
½ teaspoon rum extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
  • Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
  • Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
  • Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
  • Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
  • Drizzle glaze over cooled filling; cut into bars.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 26.7 g, Cholesterol 38.5 mg, Fat 10.6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 19.5 g

PIñA COLADA



Piña colada image

A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal

Provided by Good Food team

Categories     Cocktails

Time 5m

Yield Makes 1

Number Of Ingredients 4

120ml pineapple juice
60ml white rum
60ml coconut cream
wedge of pineapple, to garnish (optional)

Steps:

  • Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

Nutrition Facts : Calories 314 calories, Fat 12.7 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.5 grams fiber, Protein 1.1 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • Use fresh pineapple juice for the best flavor. You can make your own pineapple juice by blending pineapple chunks and straining the mixture through a fine-mesh sieve.
  • If you don't have coconut cream, you can use a combination of coconut milk and heavy cream. Just be sure to use equal parts of each.
  • You can add other fruits to the filling, such as strawberries, bananas, or mangoes.
  • If you want a more boozy filling, you can add some rum or coconut liqueur.
  • Be sure to chill the cake for at least 30 minutes before serving. This will help the filling set and make the cake easier to slice.

Conclusion:

Piña colada roll is a delicious and refreshing cake that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a sweet treat, give piña colada roll a try.

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