Best 6 Bahamian Pina Colada Recipes
Immerse yourself in the vibrant culture of the Bahamas with a tantalizing taste of their national cocktail, the Bahamian Piña Colada. This tropical paradise in a glass seamlessly blends the essence of coconut, pineapple, and rum, creating a symphony of flavors that embodies the spirit of the islands. As you sip on this refreshing libation, let the coconut's creaminess transport you to the white-sand beaches, the pineapple's sweetness evoke memories of lush tropical gardens, and the rum's warmth remind you of the friendly smiles of the Bahamian people. With its perfect balance of flavors and its ability to transport you to a tropical paradise, the Bahamian Piña Colada is more than just a cocktail; it's an experience.
This article presents a collection of irresistible recipes that showcase the versatility of the Bahamian Piña Colada. From the classic recipe that captures the authentic taste of the Bahamas to creative twists that add a modern flair, these recipes cater to every palate. Whether you prefer the simplicity of the traditional Piña Colada or are looking for a more adventurous flavor profile, you'll find a recipe that suits your taste buds. So, grab your blender, gather your ingredients, and embark on a culinary journey that will leave you feeling refreshed, relaxed, and transported to the heart of the Bahamas.
BAHAMIAN PINA COLADA
A little twist on the well-known Pina Colada. You can also buy a Pina Colada mix and add the Coconut rum to it.
Provided by Ranikabani
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a blender, combine ingredients and blend.
- Garnish with a pineapple wedge and a cherry.
PINA COLADA
Steps:
- Add the pineapple chunks, coconut milk, rum, shredded coconut, coconut extract and ice cubes to a blender and process until smooth and creamy. Pour into glasses and garnish each with a pineapple wedge.
TOMMY BAHAMA'S PINA COLADA CAKE RECIPE - (4/5)
Provided by MJH
Number Of Ingredients 14
Steps:
- Baking Instructions for Cake: Pour half of the water into a mixing bowl. Add eggs and oil. Add the cake mix and whip for 2 minutes. Scrape down the sides using a rubber spatula. While mixing, add the other half of the water gradually over 1 minute. Again, scrape down the sides using a rubber spatula. Mix with a hand mixer or kitchen mixer for 30 minutes at medium speed. Pre-grease a 10" x 3" cake pan with butter or nonstick spray and add the batter to the pan. Bake the cake in a convection oven that's been pre-heated to 300° F, on a low fan setting, for 1 hr. and 5 mins. When the timer goes off, place a toothpick in the middle of cake; if it comes out clean, the cake is done. Allow it to cool completely in the pan. Instructions for Piña Colada White Chocolate Mousse: Slowly add the cream to the chocolate mousse in a mixer. While adding, increase speed until all the cream is incorporated. Continue whipping until stiff peaks form. Use immediately. Instructions for Toasted Coconut: Pre-heat oven to 350° F. Place coconut on a parchment-lined baking sheet and spread out evenly, making sure not to pile the coconut too high. Place tray in oven and toast coconut until it is a light-to-medium brown. Rotate tray every few minutes to ensure even cooking. Cake Assembly Instructions: Cut off the very top of cake to make it completely level. Slice the cake into 4 equal layers, each 1/2" wide. Cut away all brown edges on the top, sides and bottom. Completely spray the top side of the first (or bottom) layer with Myers Rum. Evenly spread 8 oz. of chocolate mousse over the layer. (The mousse should be smooth.) Evenly spread 8 oz. of crushed pineapple over the mousse. Place the next, "plain" layer on top of the layer with mousse and pineapple. Start building the cake by repeating steps 3-6 with the remaining layers. Do not, however, add crushed pineapple to the last (or top) layer; apply only the sprayed rum. Frost the top and sides with 16 oz. of mousse. Cover the cake completely. Coat the top and sides with toasted coconut, leaving no bare spots. Slice cake into 8 equal pieces for serving.
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.
CREAMY PINA COLADA PIE
This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie-either way it's delicious! -Jenny Hales, Arcadia, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 299 calories, Fat 14g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 168mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
TOMMY BAHAMA PINA COLADA CAKE
I found this recipe while I was looking for the Tommy Bahama Fish Taco recipe and thought it sounded fantastic. I found a recipe for white chocolate mousse and prepared it separately, but you can order the swiss white chocolate mousse like they actually use at the Tommy Bahama restaurant (Order Item #90026 at (1-800-34-Swiss) or [email protected]) The amount of white chocolate mousse is approximate. I actually like the cake better on the second day, so I recommend making it and allowing it to sit in the refrigerator overnight before serving if you can!
Provided by Cook4_6
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bake cake as directed in 2 - 8"″ rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total).
- Make Mousse according to the directions.
- Whip the heavy cream, and fold into the mousse.
- Generously brush each layer of the cake with dark rum.
- Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple.
- Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height.
- Coat the sides and top with the mousse mix.
- Sprinkle toasted coconut over the finished cake.
- Refrigerate until ready to serve. To serve, cut into 8 pieces and serve at room temperature.
Tips:
- Use fresh pineapple and coconut cream. This will give your pina colada the best flavor.
- Chill your ingredients before making the pina colada. This will make the drink more refreshing.
- Use a blender to mix the pina colada. This will ensure that the drink is smooth and creamy.
- Garnish the pina colada with a pineapple wedge and a maraschino cherry. This will make the drink look more festive.
- Serve the pina colada immediately. This is the best way to enjoy the drink's fresh flavor.
Conclusion:
The Bahamian pina colada is a delicious and refreshing drink that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are hosting a party or just relaxing at home, the Bahamian pina colada is sure to be a hit. So next time you are looking for a tropical treat, give this recipe a try. You won't be disappointed!
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