Best 5 Orange Colada From The Virgin Islands Recipes

Escape to the Caribbean with the tantalizing flavors of our Orange Colada recipe, a refreshing blend of tropical fruits, coconut cream, and just a hint of orange zest. This irresistible cocktail captures the essence of a tropical paradise, transporting you to the white-sand beaches and crystal-clear waters of the Virgin Islands.

Our recipe collection offers a delightful variety of Orange Colada variations, each with its own unique twist. From the classic Orange Colada, made with fresh oranges and pineapple juice, to the decadent Chocolate Orange Colada, infused with the richness of chocolate syrup, there's a perfect Orange Colada for every taste.

Whether you're hosting a beach party, a backyard barbecue, or simply craving a taste of the tropics, our Orange Colada recipes will elevate your next gathering. Garnish your drinks with fresh orange slices, pineapple wedges, or a sprinkle of grated nutmeg for an extra touch of Caribbean flair.

So, gather your ingredients, put on some Jimmy Buffett, and let our Orange Colada recipes take you on a tropical adventure, right from the comfort of your own home.

Let's cook with our recipes!

ORANGE COLADA

Orange Colada image

History in the Baking again. Yes, I wish I had this book, lol. It's non alcoholic, but that can be easily remmended--lol.

Provided by Dienia B.

Categories Smoothies

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 ounce) can frozen orange juice concentrate
6 ounces frozen non alcholic pina colada nonalcoholic drink mix
1 cup milk
1 1/2 ounces rum (or more to taste) (optional)
2 tablespoons lemon juice
1 1/2 cups crushed ice
orange slice (garnish)

Steps:

Blend ingredients, except garnish, together until smooth.
Serve with orange slice.

Nutrition Facts : Calories 83.6, Fat 1.6, SaturatedFat 0.9, Cholesterol 5.7, Sodium 22.8, Carbohydrate 15.8, Fiber 0.3, Sugar 13.4, Protein 2.2

ORANGE COLADA FROM THE VIRGIN ISLANDS

Orange Colada from the Virgin Islands image

Rum combined with pineapple,orange juice and pina colada mix takes you back to the salty seas of the caribbean. If Cruzan orange rum is not in your budget (like mine), use dark rum with 1 tsp. orange zest. A bit sweet, so some of us would like to add another 2 oz. of rum, your call. Entered into my recipe book for ZWT5.

Provided by BakinBaby

Categories Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 ounces ice (crushed)
4 ounces orange juice
4 ounces pineapple juice
6 ounces orange-flavored rum
1 (15 ounce) pina colada nonalcoholic drink mix

Steps:

In a blender combine; cruzan rum, along with pina colada mix,pineapple juice and orange juice.
Blend in crushed ice, when processed pour into glasses enjoy!

PAINKILLER MOCKTAIL(BRITISH VIRGIN ISLANDS)

Painkiller Mocktail(British Virgin Islands) image

Drinking these without the rum will keep you from pain! From the British Virgin Islands. The cocktail was created by George and Marie Myrick of the Soggy Dollar Bar on Jost Van Dyke Island, British Virgin Islands, in 1971. It is served in almost every resturant and on every island in the British Virgin Islands. It is now considered the official dirnk of the BVI's.

Provided by Sharon123

Categories Beverages

Time 10m

Yield 1-2 drinks

Number Of Ingredients 4

Ingredients

8 ounces pineapple juice
2 ounces cream of coconut
2 ounces orange juice
grated fresh nutmeg

Steps:

In a cocktail shaker filled with ice add first four ingredients and stir.
Pour into 2 ice filled cocktail glasses and top with grated nutmeg.

LOBSTER SALAD (BRITISH VIRGIN ISLANDS -- CARIBBEAN)

Lobster Salad (British Virgin Islands -- Caribbean) image

This recipe was found on the internet at recipeisland.com. Preparation time does not include the time needed for the salad to chill in the refrigerator.

Provided by Sydney Mike

Categories Lobster

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces lobsters, cooked, cut into 1/2-inch pieces
1/4 cup cucumber, diced
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1/8 teaspoon salt, to taste
1/8 teaspoon ground pepper, to taste
1/2 cup mayonnaise
2 tablespoons lime juice
1 dash hot pepper sauce
1 fresh lemon, sliced, seeded

Steps:

In a large bowl with a cover, mix together the lobster, cucumber, onion, celery & bell pepper, then season to taste with salt & pepper.
In a small bowl, whisk together the mayo, lime juice & hot pepper sauce, then pour this over the lobster mixture & toss carefully to combine.
Cover & chill in the refrigerator for at least 1 hour.
When ready, serve the lobster salad over a bed of salad greens & garnish with lemon slices.

FISH AND FUNGI VIRGIN ISLANDS STYLE

Fish and Fungi Virgin Islands Style image

Fish and Fungi (foon-ji) is considered to be the unofficial dish of the US Virgin Islands. This recipe dates back to the days of slavery. Danish Law (owners of the Virgin Islands) allowed each slave six quarts of Indian meal (cornmeal) and six salt herring per week. Occasionally, there were other foods thrown into the ration, like yam and other vegetables, but the mainstay of cornmeal and fish led the African women to the creative result of fish and fungi. I had this wonderful dish while working at Caneel Bay Resort, St. John, USVI several winters ago.

Provided by Member 610488

Categories Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 1/2 lbs fish, scaled and gutted
2 medium onions, chopped
1 tomatoes, chopped
1 tablespoon vinegar
3 tablespoons lemon juice or 3 tablespoons lime juice
2 cups water
2 teaspoons butter
1 (10 ounce) package frozen okra
2 1/2 cups boiling water
1 1/2 cups yellow cornmeal, ground fine
2 tablespoons butter
1/4 teaspoon salt
pepper, to taste

Steps:

Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes.
Place frozen okra in boiling water. Cook until just barely tender.
In a medium size saucepan, bring 2½ cups water to a boil.
To make fungi that is free of lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.
Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.
Add hot cooked okra to cooked cornmeal. Stir well.
Then, stir in the butter, salt and pepper, to taste.
Simmer for about 5 minutes more.

Nutrition Facts : Calories 191.2, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.5, Sodium 151.1, Carbohydrate 31.8, Fiber 4.1, Sugar 3.9, Protein 3.9

Tips:

Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use frozen or canned orange juice, but the flavor will not be as good.
Use light or dark rum, depending on your preference. If you don't have rum, you can use another type of alcohol, such as vodka or gin.
Be careful not to over-blend the drink. If you blend it for too long, it will become too icy and slushy.
Serve the drink immediately, garnished with an orange slice and a maraschino cherry.

Conclusion:

The Orange Colada is a refreshing and delicious cocktail 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 Orange Colada is sure to be a hit.

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