If you Like Piña Coladas…You’ll Love These Recipes to Make at Home

Ingredients: 

• 12 oz. frozen strawberries in syrup slightly thawed 
• 2 cups canned Pineapple Juice 
• 15 oz. cream of coconut 
• 1/2 cup half and half 
• Ice 

Instructions: 

1. In a blender, puree strawberries. (add a bit of water if needed) 
2. Place pureed strawberries in a bowl and set aside. 
3. Rinse out blender and set aside. 
4. In a pitcher, stir together pineapple juice, cream of coconut, and half in half. 
5. Pour pineapple mixture into blender. 
6. Fill blender with enough ice so that it comes to the same height with the pineapple mixture. 
7. Blend until slushy in texture. 
8. To serve, add about a 1/2-1 inch of strawberry puree to the glass. Pour the pineapple mixture into the center of the glass. 
9. If desired, gently swirl the mixture to create more defined streaks. 
10. Serve immediately. 

Ingredients: 

• 1 3 oz box JELL-O island pineapple gelatin 
• 1 cup pineapple juice 
• 1 cup Malibu Rum – chilled 
• Optional – fresh pineapple wedge for garnish 
• Optional – maraschino cherries for garnish 

Instructions: 

1. Lay the 12 jello shot cups out on a cookie sheet and set aside. 
2. Add the pineapple juice to a medium saucepan and heat under medium heat for 5 minutes.  Do not allow the juice to boil. Remove from heat. 
3. Open the pineapple gelatin box and pour the contents into a medium mixing bowl.  Pour the hot pineapple juice into the bowl with the powdered gelatin and whisk until dissolved. 
4. Add the cold Malibu rum and stir well. 
5. Pour the gelatin mixture into the jello shot cups, filling almost up to each rim and return the cups to the cookie sheet. 
6. Chill overnight or for at least 4 hours.  Once the gelatin has set, you can place lids on the cups. 
7. Optional: Before serving, add a fresh pineapple wedge and maraschino cherry to each cup. 
8. ENJOY!! 

Ingredients: 

•  1 & 1/2 cups pineapple juice (from about 2 cans of chopped pineapple, drain to get just the juice) 
•  1 & 1/2 bottles of white wine, 750ml each, I used moscato 
•  1 cup coconut rum, I used Malibu 
•  1 & 1/2 cups chopped pineapple (I used canned) 
•  1/2 cup maraschino cherries with a little bit of juice 

Instructions: 

1. In a large pitcher, combine the pineapple juice, white wine, coconut rum, chopped pineapple, and maraschino cherries. Stir to combine. If serving right away, add ice. Otherwise, refrigerate 1 hour or overnight. 

Ingredients: 

• 1 1/2-ounces white rum 
• 1-ounce gourmet raspberry syrup 
• 1 50 ml RumChata 
• 3 fresh raspberries 
• 3 ounces pina colada cocktail mix 

Instructions: 

1. Add three fresh raspberries into a cocktail tin and mash them with a muddler. 
2. Pour in the white rum, gourmet raspberry syrup, RumChata, and pina colada mix.  
3. Toss in four ice cubes, secure the lid and shake vigorously for 30-seconds. 
4. Strain through a fine-mesh sieve into a serving glass.  
5. Garnish with a heart marshmallow threaded through a cocktail stick. 
6. Serve. 

Ingredients: 

• 1.5 oz. Blue Chair Bay® Pineapple Rum Cream 
• coconut sparkling water 
• pineapple wedge, for garnish 

Instructions: 

1. Pour Blue Chair Bay Pineapple Rum Cream over ice and top with coconut sparkling water. At 74 calories per cocktail you can enjoy the delicious taste of a pina colada, guilt free. 

Ingredients: 

• 1/2 ounce blue curacao 
• 1/2 ounce coconut rum 
• 1/2 ounce gin 
• 1/2 ounce vodka 
• 1/2 ounce silver tequila 
• 2 ounces lemon-lime soda or pineapple juice (use lemon-lime soda if you want to keep the electric blue color) 
• 2 ounces coconut cream 
• 2 cups ice 

Instructions: 

1. Blend and serve cold with a cherry and pineapple garnish!