Pina Colada Bread Pudding
Pina Colada Cake
Pina Colada Pie
Pina Colada Rice Pudding


Pina Colada Bread Pudding

1 cup flaked or grated coconut
1 cup crushed pineapple
6 whole eggs
6 teaspoons sugar
1/8 lb butter
1 teaspoon rum extract
1/4 cup rum
4 cups evaporated milk
8-10 slices of stale bread

Preheat oven to 350F. Combine eggs, sugar and milk in baking dish or
pan. Mix well. Add melted butter. Stir well. Add rum extract and rum.
Stir well. Stir in flaked coconut and crushed pineapple. Dampen bread.
Bread can be frozen. Break bread into mixture. Mixture should look
fluffy. Bake for 35 minutes, until slightly brown on top.
Serves 12.





Pina Colada Cake

1/3 cup pineapple juice
1 package coconut cream instant pudding
1 package white or yellow cake mix
4 eggs
1/2 cup water
1/4 cup oil
1/2 cup Angel Flake coconut
1 teaspoon rum flavoring
1 teaspoon butter flavoring
Frosting:
One 8-ounce can crushed pineapple with juice
1 package coconut cream instant pudding
1 teaspoon rum flavoring
8-ounce Cool Whip, thawed


Preheat oven to 350F. Blend all ingredients (except coconut) in large
mixing bowl. Beat 4 minutes at medium speed. Add coconut. Pour into
greased 9 x 12 inch baking pan. Bake 30-40 minutes or until cake
springs back when lightly pressed. Do not over bake. Cool in pan 15
minutes.
Frosting:
Blend pineapple, pudding mix and rum flavoring. Spread on cooled cake.
Add layer of Cool Whip.
Serves 12.




Pina Colada Pie

1/2 cup pineapple juice
2 Tbsp lime juice
1/4 cup sugar
1-1/2 tsp cornstarch
1/4 cup shredded coconut
1 Tbsp light rum
One (14 oz) ready-to-serve frozen coconut cream pie

In small saucepan, combine pineapple juice, lime juice, sugar and
cornstarch. Cook, stirring constantly, over medium heat, until mixture
is bubbly and slightly thickened. Remove from heat, stir in coconut
and rum. Pour hot mixture into medium bowl. Chill in freezer 10
minutes. Serve over pie.
Makes 6 servings.




Pina Colada Rice Pudding

2 cups cooked rice
2 cups milk
1/4 cup cream of coconut or use 1/4 cup sugar
Salt
1 tsp cornstarch
2 Tbsp firmly packed brown sugar
1 can (8 oz) chunk pineapple with juice
1 tsp butter or margarine
1/4 cup flaked coconut, optional
Maraschino cherries, optional

Combine rice, milk, cream of coconut, and 1/4 tsp salt in deep 2-quart
microwave proof bowl. Cover and cook on HIGH (maximum power) for 15
minutes, stirring once after 5 minutes. Add 2 tablespoons rum. Let
stand 5 minutes. Mix cornstarch, brown sugar, pineapple with juice,
and a dash of salt in a 1-quart microwave proof bowl. Cook on HIGH 4
minutes, stirring after 2 minutes. Add butter and 2 tablespoons rum.
Spoon pudding into dessert dishes and top with pineapple sauce,
Garnish with coconut and cherries, if desired.

Makes 4 servings.

Conventional Method:
Combine rice, milk, cream of coconut, and 1/4 teaspoon salt in
saucepan. Cook, stirring occasionally, until thick and creamy, about
25 minutes. Remove from heat. Add 2 tablespoons rum. Mix cornstarch,
brown sugar, pineapple with juice, and a dash of salt in small
saucepan. Cook, stirring often, until clear and thickened. Remove from
heat and add butter and 2 tablespoons rum. Spoon pudding into dessert
dishes and top with pineapple sauce. Garnish with coconut and
cherries, if desired.


SOURCE: Our_Recipe_World Digest
Posted By: "Judy" >
FROM ANN IN FLA



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