If You Like Pina Coladas, You’ll Crave These Recipes

Summer is all about tasty tropical treats, and what could be better than a refreshing Piña Colada? How about two Piña Colada-inspired desserts, and a festive Piña Colada Sangria?!

Today, I’m sharing a recipe for Piña Colada Cupcakes, a Piña Colada Sangria, and a Coconut Sorbet with toasted coconut flakes, and fresh pineapple chunks!

These Piña Colada Cupcakes are so very fun! It was easy to add a bit of crushed pineapple to a box of vanilla cake mix. For flair, and flavor, make sure to top with toasted coconut, and a cherry!

The cream cheese frosting is the perfect way to go, when it’s time to frost. It’s optional to mix in a bit of coconut rum, but if everyone is of age, why not?!

Piña Colada Cupcakes

Makes 24


  • 1 box vanilla cake mix
  • 3 egg whites
  • ⅓ cup oil (vegetable or olive)
  • 1 ¼ cups water
  • 1/2 cup pineapple juice
  • 4 tbsp crushed pineapple
  • 1/2 cup unsalted butter, softened
  • 1 – 8 ounce package cream cheese, softened
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • 1 tbsp coconut rum, optional
  • shredded coconut, toasted, to garnish
  • 24 Maraschino cherries, to garnish


  1. Preheat oven to 350F. To a mixing bowl, whisk cake mix, egg whites, water, and oil. Mix for 2-3 minutes. Stir in crushed pineapple and juice. Bake according to package directions.
  2. Remove from oven, and cool for 10-15 minutes on a cooling rack.
  3. While cupcakes cool, using a hand mixer, cream together butter, cream cheese, and vanilla. Gradually add in powdered sugar, and rum (if desired).
  4. Frost cupcakes, and top with toasted coconut and cherries.


Piña Colada cocktails are delish on their own, but why not make a sangria for summer? I mixed together Moscato wine with crushed pineapple, and coconut rum. Personally, I thought the color was a little lacking in presentation for a summer shindig, so at the last minute, I poured in a bit of cherry juice – this step is completely optional.

Piña Colada Sangría

Serves 4-6


  • 2 750 ml bottles of moscato wine
  • 1 – 20 ounce can of crushed pineapple, with juice
  • 1 1/2 cups coconut rum
  • 1 cup club soda


  1. Combine all the ingredients in a large pitcher . Refrigerate 2 hours to overnight. Serve over ice.

I snagged the recipe for this Coconut Sorbet straight from the recipe book of the Cuisinart Ice Cream Maker – this sorbet could not have been easier to make! Topping with Piña Colada ingredients will bring it all together.

Piña Colada Ice Cream

Serves 10-12


  • 1 1/2 cups water
  • 1 1/3 cups granulated sugar
  • 1/4 cup pineapple juice
  • 1 tsp vanilla extract
  • pinch salt
  • 2 cans (13.5 ounces each) unsweetened coconut milk


  1. Combine the water, sugar, vanilla extraxt and salt in a medium saucepan set over medium-low heat.
  2. Bring mixture just to a boil and then remove from heat. Mix in pineapple juice. Let mixture steep for 1 hour.
  3. Add the coconut milk to mixture. Cover and refrigerate 2 hours up until overnight.
  4. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture.
  5. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
  6. Top with toasted coconut, cherries, and pineapple, if desired.
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