Best 7 Coconut Colada Recipes
## Tantalizing Tropical Escape: Dive into the Delights of Coconut Coladas ##
Escape to a blissful tropical paradise with the irresistible allure of coconut coladas. These tantalizing cocktails embody the essence of relaxation, embodying the carefree spirit of island living. As you sip on these creamy libations, let the flavors of coconut, pineapple, and rum whisk you away to sun-kissed beaches and crystal-clear waters. With a variety of recipes to choose from, there's a perfect colada for every palate, whether you prefer a classic blend or a modern twist.
### Classic Coconut Colada: ###
Indulge in the timeless classic, where the harmonious blend of coconut cream, pineapple juice, and light rum creates a symphony of tropical flavors. The addition of ice ensures a refreshing and invigorating experience, while the garnish of a pineapple wedge and maraschino cherry adds a touch of visual delight.
### Strawberry-Pineapple Twist: ###
Embrace a burst of fruity delight with this vibrant variation. The infusion of fresh strawberries adds a luscious sweetness and a beautiful pink hue, while the pineapple retains its tangy brightness. This colada is sure to be a hit at any gathering, capturing hearts with its irresistible charm.
### Virgin Colada Delight: ###
For those seeking a non-alcoholic alternative, this virgin colada offers a refreshing and equally satisfying experience. The harmonious blend of coconut cream, pineapple juice, and lime juice creates a tropical mocktail that's bursting with flavor. Enjoy it poolside or as a guilt-free indulgence anytime, anywhere.
### Boozy Colada Bliss: ###
Indulge in a decadent treat with this boozy colada, perfect for those who appreciate a stronger kick. The addition of dark rum and coconut rum amplifies the coconut flavor and adds a rich, velvety texture. Garnish with a sprinkle of nutmeg for an extra touch of sophistication.
### Frozen Colada Dream: ###
Escape to a frozen paradise with this icy rendition of a coconut colada. Blended until smooth and slushy, this frozen delight is a perfect thirst-quencher on a hot summer's day. The combination of frozen pineapple, coconut cream, rum, and ice creates a creamy, tropical oasis in every sip.
### Non-Dairy Colada Fantasy: ###
Crafted for those with dairy sensitivities or vegan preferences, this non-dairy colada offers a delightful alternative without compromising on taste. Using coconut milk instead of cream, this colada retains its creamy texture while delivering a lighter, more refreshing experience.
### Conclusion: ###
Immerse yourself in the tropical paradise of coconut coladas, with a variety of recipes to suit every taste preference. Whether you're seeking a classic blend, a fruity twist, a non-alcoholic delight, a boozy indulgence, a frozen dream, or a non-dairy fantasy, these coconut coladas will transport you to a blissful tropical escape.
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.
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.
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 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:
- Use fresh coconut cream for the best flavor. You can find it in the refrigerated section of most grocery stores.
- If you don't have coconut cream, you can use canned coconut milk instead. Just be sure to use the thick part of the milk, not the liquid.
- Adjust the amount of rum and pineapple juice to taste. If you like a stronger drink, add more rum. If you prefer a sweeter drink, add more pineapple juice.
- Garnish your colada with a pineapple wedge, a cherry, or a sprinkle of grated nutmeg.
- Serve your colada immediately or store it in the refrigerator for later.
Conclusion:
The coconut colada is a refreshing and delicious cocktail that is perfect for any occasion. It is easy to make and can be customized to your own taste. So next time you are looking for a tropical drink to enjoy, give the coconut colada a try. You won't be disappointed!
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