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Pina Colada Parfait

Pina Colada Parfait


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1. Se desface conserva de ananas si se strecoara sucul intr-un pahar.

2. Adaugam peste sucul de ananas 1 lingura de seminte de chia, amestecam bine si dam paharul la frigider pana pregatim restul ingredientelor.

3. Intr-o cratita punem la foc mic untul. Cand s-a topit adaugam esenta de rom si 10 felii de ananas (din cele 12: 2 vom pastra pentru ornat), taiate bucatele mici.

4. Lasam la foc mediu 10 minute, apoi oprim focul si lasam ananasul la racit.

5. Intre timp preparam frisca si o amestecam cu iaurtul grecesc.

6. Pregatim 4 pahare.

7. Asezam in pahare bucatile de ananas si compozitia de iaurt, ultimul strat fiind de iaurt.

8. Adaugam cate 3-4 linguri de suc de ananas cu seminte de chia, presaram fulgi de nuca de cocos si adaugam cate o jumatate de felie de ananas pentru decor.

9. Dam la frigider pentru o ora si apoi servim.

10. Delicios, sanatos si racoros! Pofta buna :)


No-Bake Piña Colada Cheesecake Parfaits

These No-Bake Piña Colada Cheesecake Parfaits are both refreshing and indulgent. These layered cheesecake parfaits start with a buttery Oreo cookie crust. The creamy pineapple coconut cheesecake filling has a hint of rum.

Well I am back and feeling refreshed and energized from a wonderful couple of days in Salt Lake City where I attended the Everything Food Conference. Unlike a typical job, our &ldquocoworkers&rdquo are located all over the place. So when we all have a chance to get together, it&rsquos nothing but laughs, good food and talking about ALL the things that come with running our businesses.

I had the pleasure of sharing my No-Bake Lemon Macaroon Cheesecake with the conference attendees thanks to my friends at ADA Mideast. I love sharing desserts with people, and this was such a fun and unique opportunity to meet so many new faces and share my cookbook with them as well.

My weekend ended with a totally random and last minute decision to try and get tickets to a NBA playoff game. The Golden State Warriors were in town playing the Utah Jazz. My friend Jocelyn is a huge basketball fan and I&rsquom always up for an adventure. It was such a fun night. Err and then my flight was delay 6 hours so I spent literally all day Sunday in the Salt Lake City airport. Not exactly the way I wanted to end the trip but things happen I guess.

Today it&rsquos back to the daily grind and thankfully I have these No-Bake Piña Colada Cheesecake Parfaits to get me through the day.

These parfaits are everything you&rsquod expect a Piña colada cheesecake to taste like: there&rsquos a buttery cookie crust, a sweet coconut & pineapple cheesecake filling with a hint of rum and of coarse a whipped cream topping. I just loved this No-Bake Piña Colada Pie from my friend Trish, and I knew it would make a perfect parfait.

It took all my will powder to resist eating an entire parfait for breakfast.

The cheesecake filling is so perfect. I used canned pineapple, which you&rsquoll need to drain very well, but I am sure fresh pineapple would be just as good. If you are able to find crushed pineapple, that is the easiest. If not, just pulse you pineapple in a food processor for 15-30 seconds. It doesn&rsquot need to be in a puree form, in fact, some smaller chunks of pineapple are certainly welcome.

I happened to use pre-toasted coconut for these parfaits because I personally like the toasted flavor of coconut. For this recipe, you really could use either toasted or just sweetened coconut. If you need to toast it yourself, then I suppose this wouldn&rsquot be considered a no-bake recipe.

For the filling, you can use a homemade prepared whipped cream or you could use Cool Whip. Cool Whip is of course the quick and easy option, but it only takes a couple more minutes to prepare some homemade whipped cream. You could even flavor your whipped cream with a little coconut or rum extract! It&rsquos completely up to you.

If you need me, I will be daydreaming about warmer weather and Piña Coladas for the next few days.

Follow Beyond Frosting:

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!


This Chia Parfait Has Major Pina Colada Vibes

Chia seeds are one health trend that doesn’t seem to be going anywhere. And for good reason: Packed with heart-healthy omega-3 fatty acids, fiber, potassium, and antioxidants, they’re a great way to add texture to foods like smoothies and oatmeal while benefitting your body at the same time.

Take, for instance, this pretty chia parfait from healthy food blogger Chrissa Benson that proves breakfast doesn’t have to be boring. Pineapple juice, light coconut milk, honey, and chia seeds come together to form the chia pudding which is then layered with toasted coconut flakes and fresh pineapple.

“With summer approaching, I wanted to create something reminiscent of a pina colada (my favorite tropical cocktail) but with a healthy twist,” says Benson. Her advice: Don’t skip toasting the coconut. “It brings out such depth in flavor, it’s really worth the extra step,” she says.


  • 1/2 cup plain greek yogurt
  • 1/2 teaspoon coconut extract
  • 1/2 scoop vanilla protein powder
  • 1/4 cup Nature Valley Protein Granola
  • 1/4 cup Diced Pineapple, fresh or frozen
  • A dash of shredded coconut flakes
  1. Mix together the greek yogurt, coconut extract, and vanilla protein powder.
  2. Top yogurt with granola, pineapple, and coconut flakes.
  3. Enjoy!

NUTRITION INFORMATION: YIELD: 1 serving SERVING SIZE: 1 serving

Amount Per Serving: CALORIES: 291 TOTAL FAT: 7g CARBOHYDRATES: 37g PROTEIN: 19g


Piña Colada Parfaits

Earlier this week, my friend Lyndsay contacted me in a panic. She is hosting her husband’s boss and his wife for a cocktail/dessert party, and the wife is gluten intolerant. Not sure what to serve, she turned to me for help.

For me, the hardest part was figuring out which recipe to create for her. Lyndsay is an amazing cook, but still a fairly new baker. I didn’t want her to have to run out and buy a bunch of ingredients she may never use again, and I didn’t want her to worry about using the wrong products and accidentally get the boss’ wife sick.

I decided that these Piña Colada Parfaits were the perfect cocktail dessert for her get together. A rum-infused pineapple curd is layered with a thin cream cheese layer, and topped with coconut flavoured whipped cream, and toasted coconut flakes. The perfect ending to the evening.


Pina Colada Parfait with chia seed coconut milk ‘yogurt’

This Pina Colada Parfait with chia seed coconut milk ‘yogurt’ is rich and creamy from the coconut milk, tangy and sweet from the pineapple with the occasional crunch from the granola. Plus it’s vegan, gluten free, has a paleo option and is super easy to put together.

Hey Friends! How’s it goin?

It’s been so long since I wrote a recipe post that I’ve kind of forgotten what I’m doing. I mean, apart from recipe roundups, I haven’t posted a recipe on the blog since this Ginger-Spiced Carrot Bread last month. Luckily, this Pina Colada Parfait pretty much speaks for itself, so I don’t have to do a lot of thinking.

I have to admit, that Pina Coladas used to be my least favourite drink. I haven’t always been a fan of pineapple so, although I loved coconut, the drink didn’t really do much for me. Thankfully, I got over that anti-pineapple phase and can now enjoy the awesomeness that is a Pina Colada without complaint.

Weirdly enough, pineapple isn’t the only thing in this recipe that I used to hate but now enjoy. The other? Chia seeds. The first time I had chia seeds was in vanilla chia seed pudding and initially I was a fan. But by the second serving I was so over it. Recently though, I started throwing chia seeds in my with many bowls of breakfast oatmeal to thicken them up a bit and I found that I actually liked the results.

Apart from chia seeds getting stuck in my teeth and being the most annoying thing to get out, they aren’t as bad as I remembered. I think that my issue was more with the consistency of the chia seed pudding than the chia seeds themselves. Milk and chia seeds combined results in this weird soupy, seedy thing that I struggle to get down once I start thinking about the texture.

But, for the purposes of this Pina Colada Parfait, I used a can of full fat coconut milk, which is already a lot thicker than milk or other milk substitutes. A parfait wouldn’t be a parfait without yogurt, so my goal was to achieve that same thickness, without any of the dairy. I whisked together the coconut milk, some sweetener and the chia seeds, popped it in the fridge and in the morning, I had my rich and creamy ‘yogurt’, with none of the weird soupiness of regular chia seed pudding.

From there, assembling these Pina Colada Parfaits was pretty simple. I whipped up a batch of Coconut Almond Granola, chopped some fresh pineapple and got to layering. The result was rich and creamy from the coconut milk ‘yogurt’, tangy and sweet from the pineapple, with a weirdly satisfying crunch from the granola. Definitely a great way to start any morning or end any meal.


Pina colada: originea cocktailului, retete

Câți dintre voi n-ați auzit pentru asta, fără exagerare, legenda băuturii? Este în absolut orice instituție care se respectă de sine care are un meniu de cocktail-uri în meniul său. Știți povestea acestui cocktail? Unde s-a întâmplat asta? Ce variante de cocktail există? Și cel mai important, cum să gătești pina colada în bucătăria ta? Dacă nu, atunci bineveniți în lumea pin colada, plină de vise și fantezii .

Inițial, cocktail-ul Pina Colada a inclus un ingredient neobișnuit și nou - Crema de nucă de cocos Coco Lopez, în prezent este înlocuită cu succes cu lapte de cocos.

Au trecut mulți ani de atunci și nu este surprinzător că rețeta de cocktail nu numai că s-a îmbunătățit, dar și o mulțime de soiuri sale. Compoziția clasică de Pina Colada include în mod necesar rom, suc de ananas și lapte de nucă de cocos. Există însă multe alte opțiuni . Să ne dăm seama cum să gătim acasă un pin colada?

Cele mai populare rețete Pina Colada

Reteta clasica de cocktail Pina Colada

  • Suc de ananas - 135 ml.
  • Rom alb sau deschis - 45 ml.
  • Lapte de nucă de cocos - 45 ml.
  • Felii de gheata si ananas pentru decorare.

Turnați sucul de ananas (mai bine din ananasul conserve), rom și lapte de cocos într-un blender. Bateți toate ingredientele până la o masă omogenă, similară cu o cremă. Turnați cocktailul într-un pahar înalt și decorați cu bucăți de gheață și ananas.

Pina Colada cu lichiorul Malibu

  • Suc de ananas - 135 ml.
  • Rom alb sau deschis - 45 ml.
  • Lichior Malibu - 45 ml.
  • Crema cu conținut scăzut de grăsimi - 45 ml.
  • Bucăți de gheață.

Procedăm exact ca în versiunea clasică - turnăm toate ingredientele într-un blender și batem până la crem. La final, turnați într-un pahar înalt și adăugați gheață. Această rețetă are un gust ușor diferit, devine mai pronunțată și, desigur, mai puternică.

Pina Colada nealcoolică

  • Suc de ananas -135 ml.
  • Lapte de nucă de cocos - 90 ml.
  • Crema 20% - 45 ml.
  • Zahar pudra.
  • Chipsuri de ciocolată.

Cu ajutorul unui mixer, amestecați bine sucul de ananas, laptele de nucă de cocos și jumătate de cremă. Adormi în a doua jumătate zahăr de gheață (după gust) și bateți până la crem. Mai întâi, turnați un amestec lichid de suc, lapte și smântână într-un pahar înalt transparent și întindeți crema deasupra. Decorați cu chipsuri de ciocolată.

Amigos Pina Colada

  • Rum închis - 45 ml.
  • Rom alb - 90 ml.
  • Suc de ananas - 110 ml.
  • Laptele de nucă de cocos sau lichiorul Malibu - 45 ml.
  • Crema de ananas și felii pentru decor.

Ca și în rețetele anterioare, încărcați toate componentele viitorului cocktail într-un blender și bateți până la netezire. După ce se toarnă în pahare înalte și se decorează cu cremă și ananas. Această varietate de Pina Colada este potrivită pentru iubitorii de rom, deoarece are un gust pronunțat și puterea corespunzătoare.

Căpșuni Pina Colada

  • Ananas proaspăt - 150 ml.
  • Sirop de nucă de cocos sau lapte - 75 ml.
  • Rom alb sau ușor - 90 ml.
  • Boabe de căpșuni - 6–7 buc..
  • Gheață - 5 zaruri.

Se toarnă gheață și căpșuni într-un blender, se toarnă suc, sirop și rom. Se macină totul până la neted și se toarnă în pahare înalte. Garnisiți cu căpșuni felii subțiri.


Delicious Strawberry Piña Colada Parfait Recipe

Here lately I have been on a huge greek yogurt kick. There are so many uses for it, depending on the flavor you get. The plain greek yogurt can be used to replace butter and sour cream for a healthier alternative. Vanilla can be used for pretty much any and everything else. While I was browsing through the grocery store the other week, there was an awesome deal on greek yogurt so of course, I stocked up. Once I got home I had to figure out what to do with all of it. I decided to make my twist on a parfait and make a Strawberry Piña Colada Parfait Recipe .

This recipe is great for breakfast, lunch, or even dessert. It is very easy to make and only takes seconds to assemble. Also, this recipe is very versatile and you can add in dried fruits,nuts, chia seeds, and so much more to create a unique parfait every time. The secret to a great parfait is the yogurt, that is why I only use vanilla greek yogurt. It is creamy and filling and gives a parfait the right type of fluff.

You will only need a few ingredients to make my Strawberry Piña Colada Parfait Recipe.

Ingredients

  • 2 cup freshly sliced Strawberries
  • 1 cup Greek Vanilla Yogurt
  • 1 cup Homemade Tropical Granola (see recipe below)

It is so simple! Follow these easy directions:

Directions

  1. Wash, remove the stem of the strawberries
  2. Pull out your parfait glass and begin to built your parfait.
  3. Place 1/2 cup of the homemade tropical granola on the bottom of the glass.
  4. Second layer will be 1/2 C of Greek Vanilla yogurt.
  5. Top with half of the fresh Strawberries.
  6. Repeat with a layer of the remaining granola.
  7. Layer with the rest of the Greek Vanilla yogurt.
  8. Top off the parfait with the remaining Strawberries.

Homemade Tropical Granola

Ingredients

  • 4 cup oats
  • 1/2 cup agave
  • 1/2 cup oil
  • 1/8 tsp salt
  • 2 tsp cinnamon
  • 1/4 cup shredded coconut
  • 1/4 cup chopped pecans
  • 3 TBSP chia seeds

Directions

  1. Preheat cookie sheet to 250 degrees.
  2. Treat cookie sheet with Pam spray.
  3. Combine chia seeds, oats, salt and cinnamon in a bowl.
  4. Mix the agave and oil. Stir them together.
  5. Add to dry mixture and stir to mix all ingredients.
  6. Dump out on prepared cookie sheet.
  7. Spread the coconut and pecans on the top of the granola.
  8. Bake at 250 degrees for 1 hour.
  9. Allow to cool overnight for best flavour.
  10. Store in a tightly lidded jar.
  11. Will last for several weeks.

I hope you enjoyed my Strawberry Piña Colada Parfait Recipe as much as my family and I did. If you make it, make sure to share with us on Facebook or Twitter ! Also, check out all of our other Recipes .


Banana-Mango Pina Colada Parfaits

Banana-Mango Pina Colada Parfaits will give you the taste of the tropics without having to step foot on a plane! This fresh and gluten-free dessert recipe is perfectly sweet.

This post may contain affiliate links.

Who’s got the spring break itch? And no, I’m not talking about your scaley shins so desperate for sun and humidity that they keep you awake, furiously scratching at night. Nope, not those!

I’m talking about the need for sun. Warmth. Vitamin D, baby! If you’re anything like me, January 3rd rolls around and you’ve all but got your bags packed. I mean, it’s been gloomy and cold here for oh, I don’t know, 67 days in a row, and after jealously following my older brother and sister-in-law’s recent vacation to Maui, and my younger brother and his wife’s honeymoon in Thailand, I’ve got paradise on my mind. We have no plans to take the kiddos to the beach anytime soon (file this under things I’m not upset about!) so I’m bringing a taste of the tropics to my kitchen instead.

No beach bartender on hand? No problem! Whip up these gluten-free, dairy-free, non-alcoholic Banana-Mango Pina Colada Parfaits and pretend you’re sitting here instead of, well…literally anywhere else.

This spring Ben and I will celebrate our 10 year anniversary (HOW?!) and we’re still trying to decide where to celebrate the occasion. Since Ben split his time between squinting and sweating during our honeymoon in Cabo San Lucas (Jamaica was great because we could lounge in the 80 degree bay with cold drinks in hand!) I’m thinking a beachy destination isn’t in the cards. That said, these tropical fruit filled parfaits are even more appreciated right now.

Gluten Free Apple Crisp

If you’re craving a quick escape like me, or are having friends over for a little get together – these are the perfect little treats to serve. In a stemless wine or cocktail glass (really reinforces that vacay feeling, no?) layer fresh pineapple, banana, and mango with coconut whipped cream, then top with toasted coconut chips.

Cooling, fresh, and totally satisfies a sweet tooth without going crazy. I know you’ll love them!

Do you have spring break plans yet? Share and let us live vicariously through you!

Start by chopping the fresh fruit layers – pineapple, banana, and mango. It’s been forever – years, maybe? – since I showed you how to process a fresh pineapple so let me break it down for you again.

First slice the top and bottom off 1 pineapple with a large, sharp knife. A sharp knife is what’s going to make this process a success or not, so make sure you’re using one that can handle it.

Next run your knife down the sides of the pineapple to remove the spiky peel. Slice off a little more then you think you should to get rid of all the “eyes” on the pineapple.

Next, while the pineapple is standing up, slice it into quarters. Lay each quarter on its side then slice the core out on a diagonal.

Finally, slice the cored quarter into strips then chop into pieces. Done!

Next, mangoes. To be honest, selecting ripe mangoes can be difficult. I usually search for mangoes that have a mixture of blush and green tones but truly the best test of ripeness is to go by feel. If the mango easily gives to the pressure of my thumb pressing on the peel, it should be ripe. That said, I always buy 1 more mango then I need in case I chose wrong.

Slice the stem-end of the mango off to reveal the pit, then place the mango on the flat, cut side and slice off the two cheeks that are running on either side of the pit.

Holding the mango cheek in your hand, or placing it on a cutting board if you’re not confident with a knife, very carefully slice the flesh into strips without slicing through the peel. Turn the cheek 90 degrees then slice the other way to create cubes. Invert the mango so the cubes pop up, then slice them off.

Ok, assembly time! Spoon a couple scoops of chopped pineapple into the bottom of a stemless wine glass, or other fun cocktail glass, then dollop in a few scoops of SoDelicious CocoWhip. It seems every food blogger has success making homemade coconut whipped cream but sadly I am not one of them – the consistency is never right! I’m obsessed with GF/DF CocoWhip, which is smooth and whippy, plus it provides the all-important coconut component of our pina colada parfaits.

Next layer on sliced bananas followed by more CocoWhip, and then few scoops of chopped mango. The final touch is crispy toasted coconut chips. I LOVE these chips by Dang Foods (available at HyVee, Super Target, etc.) They are, as the name implies, so dang good!

Layer 3 more parfaits with the fruit and CocoWhip then dig in and be instantly transported to somewhere warm and tropical. Hey, even if it’s gloomy and snowing where you live, the sun’s still shining somewhere – if only in your mind! I hope you love these easy and delicious treats – enjoy!


Piña Colada, cocktailul oficial din Puerto Rico

Piña Colada (în spaniolă, ananas strecurat) este un cocktail dulce, bazat pe rom. Acesta conține rom alb, cremă (lapte) de nucă de cocos, și sun de ananas. Băutura este servită de obicei cu gheață.

Spre deosebire de alte băuturi, referințele despre acest cocktail sunt doar de secolul trecut. Cele mai vechi referințe la o băutură numită Piña Colada, care conținea rom, cremă de cocos și suc de ananas, apar în presă. Pe 16 aprilie 1950, în ediția New York Times se nota: „Băuturile din Indiile de Vest variază de la punciul cu rom al lui Martinique la pina colada din Cuba (rom, ananas și lapte de nucă de cocos). Key West are o varietate cocktailuri și punciuri, iar granadienii folosesc nucșoară în băuturile cu rom”.

În decembrie 1922 și cunoscuta revistă Travel vorbea despre această băutură delicată: „Dar cea mai bună este o piña colada, sucul unui ananas perfect copt — o băutută delicioasă în sine — amestecat rapid cu gheață, zahăr, limetă și rom Bacardi în proporții delicate. Ce poate fi mai delicios, mai galben și mai fragrant?”.

Cum se prepară Tom Collins, un cocktail spectacol cu gin

Deodorantul care te apropie de cele sfinte

Hotelul Caribe Hilton din Puerto Rico afirmă că barmanul lor, Ramon „Monchito” Marrero, a creat Piña Colada pe 15 august 1954, după ce a petrecut nu mai puțin de 3 luni perfecționând rețeta. Mai există un bar în Old San Juan care afirmă același lucru.


Video: Pina Colada Parfait


Comentarii:

  1. Dagami

    Cred că este o idee bună. Sunt de acord cu tine.

  2. Criston

    Scuză, că intervin, dar sugerez să merg altul.

  3. Shaktizilkree

    Această frază superbă va veni la îndemână.



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