Yield 18 Number Of Ingredients 5 Steps:
Bake cake as directed on box for a 9 x 13 inch cake. As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it’s alright). Mix condensed milk and Pina Colada mix together and pour over cake. Chill overnight. Before serving, frost with whipped dessert topping (Cool Whip ™ ) and sprinkle with coconut.
Yield 2 drinks Number Of Ingredients 7 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.
Time 2h Yield 6 Number Of Ingredients 5 Steps:
Wash lemon very well and cut into fine slices. Put in a gallon jar with sugar. Mince pineapple and put in jar. Pour in wine and soda. Mix with a spoon and refrigerate for 2 hours.
Time 5m Yield Makes 1 Number Of Ingredients 4 Steps:
Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
Time 5m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired. Note: This recipe is my adaptation of “The Authentic Piña Colada” printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It’s a great drink but I just love the inclusion of part coconut rum to make it even better!
Yield Serves 1 Number Of Ingredients 4 Steps:
In a blender, blend rum, pineapple juice, cream of coconut and 1 cup ice cubes until the drink is smooth. Pour the drink into a chilled old-fashioned glass. Garnish it with the cherry and the pineapple spear.
