Best 7 Pina Ghoulada Recipes

PINA COLADA

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 III

Steps:

• In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately.

PINA GHOULADA

Steps:

• Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass slowly, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
• Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.

PINA GHOULADA

Steps:

• Pour the corn syrup into a shallow bowl.
• Dip a toothpick into the red food coloring, and stir a very small amount of the food coloring into the corn syrup; stir until it looks like blood.
• Hold one glass by the stem, and dip the rim of the glass into the red syrup and turn the glass to coat the entire rim.
• Turn glass upright. Allow the syrup to drip down the sides of the glass (to resemble dripping blood). Dip the remaining glass in the same manner. Set the glasses aside.
• To make the pina colada mix, whisk together the pineapple juice, cream of coconut, cream, orange juice and rum (if using).
• Place about 2 to 2 1/2 cups of ice cubes in a blender, and add 1 cup of the drink mixture. Blend until smooth. Add more pineapple juice (not more pina colada mix) if mixture is too thick.
• Carefully pour the pina colada mix into the cocktail glasses, being careful not to disrupt the "bloody" red rims.
• Repeat with remaining drink mixture and ice.

PINA COLADAS

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.

CREAMY PINA COLADA PIE

Steps:

• In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.

PINA COLADA LUSH

Steps:

• Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.