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 5m Yield 1 Number Of Ingredients 8 Steps:
Pour the light rum, amber rum, pineapple juice, sweet and sour mix, cream of coconut, and half-and-half cream into the pitcher of a blender with ice; blend until the cocktail has a slushy texture. Pour the slushy mixture into a glass. Slowly and gently drizzle the dark rum over the drink so it just floats on top; serve.
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!
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.
Time 15m Yield 7 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine pineapple, pudding mix and rum. Add marshmallows, coconut and pistachios. Fold in whipped topping. Chill until serving.
Time 3h20m Yield 15 servings. Number Of Ingredients 12 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.
