Here are some Pina Colada inspired recipes that you might want to use for your Labor Day Weekend parties and adventures!  

Pina Colada Cocktail
  • 1 1/4 oz. Rum
  • A good Splash each of Cream of Coconut & Pineapple juice
  • Shake with ice & serve in a Hurricane or decorative glass
  • Or blend with ice cream for frozen variation
  • Garnish with fresh pineapple wedge &/or a cherry
  • Top with whipped cream if frozen & then garnish

Pina Colada Ice Cream
  • 3 cups whole milk
  • 1 package (3.4 oz) Instant Coconut Cream Pudding
  • 1 small can (8 ounces) crushed pineapple, drained
  • 1 teaspoon rum flavoring
  • 1 teaspoon vanilla extract

Combine all ingredients in a mixing bowl; mix on medium speed until well blended. Pour into prepared ice cream maker and freeze as directed.
Makes about 1 quart.

 
Pina Colada Parfait
 
  • 1 quart Coconut Sorbet
  • 1 cup chopped pineapple
  • 1/2 cup toasted sweetened coconut flakes
  • 1 cup dark rum
  • 1/2 cup sweetened whipped cream
  • 1/2 cup white chocolate shavings, garnish

In 4 tall, footed glasses, place 1 small scoop of coconut sorbet and pack the ice cream down into the bottom of the glasses with the back of a spoon. Top with about 1 tablespoon of the chopped pineapple, about 1 1/2 teaspoons of the toasted coconut, and drizzle with about 1 tablespoon of the rum. Continue with the remaining ingredients, so there are 4 layers of each, ending with pineapple and rum on top, pressing with a spoon to "seal" each layer.

Place the parfaits in the freezer for at least 30 minutes. Remove from the freezer and top each with 2 tablespoons of whipped cream and garnish with white chocolate shavings. Serve immediately.