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
- 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
- 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.
- Remove from oven, and cool for 10-15 minutes on a cooling rack.
- While cupcakes cool, using a hand mixer, cream together butter, cream cheese, and vanilla. Gradually add in powdered sugar, and rum (if desired).
- 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
- 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
- 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
- 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
- Combine the water, sugar, vanilla extraxt and salt in a medium saucepan set over medium-low heat.
- Bring mixture just to a boil and then remove from heat. Mix in pineapple juice. Let mixture steep for 1 hour.
- Add the coconut milk to mixture. Cover and refrigerate 2 hours up until overnight.
- 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.
- 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.
- Top with toasted coconut, cherries, and pineapple, if desired.