Monday, July 23, 2012
Piña Colada Frosties
I have a few recipes that just scream summer.
My Frozen Pina Colada Pie is one of them and this Banana Split Cake is another.
They are refreshing and light and super flavorful and the best part about them all is you don't have to heat your oven up to make them.
Another great perk....you can make them a day or two ahead of time, so no rushing when you are getting ready to head out to a cookout or BBQ.
Pina Colada is one of my most favorite flavor combinations. I LOVE coconut. LOVE pineapple too! Toasted coconut - fuggetaboutit. I'm over the edge.
I found this recipe on Mr. Food. He's got some really great recipes on his site, this recipe being one of them. I did change things up a tiny bit from the original. The original recipe called for maraschino cherries.
I don't like maraschino cherries. Those preserved, sweetened jarred bits cooked in syrup just make me gag. Yuck. So I substituted fresh cherries. I think strawberries would work too.
Pina Colada Frosties
adapted from a recipe on Mr. Food
1 (12 ounce) container of cool whip, thawed
1 (15 ounce) can of cream of coconut – NOT coconut milk! (see note)
1 (8 ounce) can crushed pineapple, well drained
½ cup finely chopped fresh cherries or strawberries
½ cup sweetened flaked coconut
toasted coconut for topping.
In a large bowl combine the cool whip and cream of coconut. Mix well and add all the rest of the ingredients. Top with toasted coconut if desired. Scoop into paper muffin cups. I used an ice cream scoop. Freeze for at least 3 hours before serving.
Next time I make this I may increase the amount of pineapple. I think this would also be great in a graham cracker crust..or a chocolate dessert shell.....ok I'll stop!
*Note: if you can't find cream of coconut at your local market try the liquor store or better yet, your local Asian market. The price for a can was 1/2 the price then it was at the grocery store!