Best 3 Pina Colada Truffles Malibu Truffles Recipes
PINA COLADA TRUFFLES (MALIBU TRUFFLES)
Decadent boozey little balls made with Malibu rum--perfect for your holiday celebration! You can shape them into balls, or little oval egg-shapes for Easter. Allow flavors to mellow for one week, before eating. I like to refrigerate them and eat them cold-- fabulous!
Provided by BecR2400
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the malibu rum, coconut extract, and the syrup.
- Gradually stir in the powdered sugar.
- Add crushed vanilla wafers, pineapple and shredded coconut.
- Mix thoroughly.
- Cover with cling wrap and refrigerate for 30 minutes.
- Shape mixture into walnut size balls and dip into melted white chocolate, or leave them plain.
- Place each truffle into a mini-muffin paper.
- Place into an airtight container or cookie tin, with layers of parchment between the layers.
- Store covered. Serve chilled, or at room temperature.
MALIBU™-BAILEY'S COLADA
A friend's mom made this on a hot summer day after she got back from a cruise. It's one of the best pina colada drinks I've ever had.
Provided by Amy C
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Mix the Irish cream liqueur, rum, pineapple juice, and cream of coconut together in a large pitcher. Pour 1/2 cup into a blender container. Add the ice cubes and blend to desired consistency. Pour the ice mixture into two glasses, dividing equally, and fill with the remaining rum mixture.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 78.8 g, Cholesterol 36.2 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 12.5 g, Sodium 62.7 mg, Sugar 62.8 g
PINA COLADA TRIFLE
Make and share this Pina Colada Trifle recipe from Food.com.
Provided by PugGrannie
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Coat 13x9" baking pan with nonstick cooking spray.
- In a large bowl, beat cake mix, oil, yogurt, and eggs on low for 30 seconds.
- Increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.
- Spoon batter into prepared pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely.
- Trim off about 1" from edges and reserve for snacking. Cut cake into 1" cubes.
- In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.
- Place half of the cake cubes in a 14-16 cup trifle dish; gently press to compact.
- Sprinkle half of the coconut and scatter half of the cherries over cubes.
- Spoon half of the whipped cream mixture evenly over cubes. Repeat layering.
- Cover with plastic wrap; refrigerate for at least 3 hours.
- Garnish with toasted coconut, if desired, before serving.
Nutrition Facts : Calories 282.7, Fat 18.3, SaturatedFat 8.3, Cholesterol 70.8, Sodium 63, Carbohydrate 27.7, Fiber 0.5, Sugar 19.6, Protein 2.8
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