Pina Colada Treats That Don’t Require a Straw

As Rupert Holmes would say, if you like Pina Coladas...

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A Pina Colada poke cake, as seen on Food Network's The Kitchen.

Photo by: David Katz

David Katz

I’m going to stand on my soapbox for a minute and spread the word: We need to mix up the plain old pina colada. I know what you’re thinking (Who does she think she is!?), but just hear me out. This whimsical combination of pineapple, coconut and rum deserves to live outside the confines of the box (or glass) that we’ve placed it in. I ask you: Why should we only privilege ourselves to this taste bud rollercoaster through beverage?

Don’t get me wrong, I’m a staunch supporter of enjoying the frothy fellow poolside during the hot summer months. With ice crystals melting on my tongue, tart pineapple dancing with floral notes of coconut, all married together by rum’s earthiness, how could I be opposed? All I’m saying is that there are a multitude of uncharted ways to enjoy this tropical trio — and summer is the perfect time to dive in.

As the expert I have now dubbed myself to be, I present you with some options to enjoy your pina colada in a less drinkable fashion, sans straw. Try the classic cocktail’s flavor profile in sweeter dishes like our favorite Frozen Pineapple Treat, or maybe for breakfast with a Coconut-Chia Pudding. Looking for something savory? Venture to this mouthwatering Pineapple Glazed Mahi-Mahi.

Still don’t agree with me, you say? The proof is in the pineapple, so check out these nine pina colada inspired recipes before you decide.

A Piña colada poptail, as seen on Food Network's The Kitchen.

Photo by: David Katz, David Katz

David Katz, David Katz

Looking to make book club more interesting? Trying to make it through an afternoon with the in-laws? Considering skipping your afternoon workout but just need that last little push? Whatever the occasion, Pina Colada Poptails are sure to get you through. Cool and refreshing, these boozy bites will sweeten up your afternoon and give you a reason to relax.

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FN0115131_PINA COLADA_01.tif

Photo by: Levi Brown

Levi Brown

Trade knit beanies for “OOO” floppy straw hats. Trade Dutch oven stew for grilled burgers and dogs. Trade warm chocolate lava cake for icy Pina Colada Granita. It’s summertime, baby.

A Year In Cupcakes

A Year In Cupcakes

Photo by: Ryan Dausch

Ryan Dausch

Three reasons these Pina Colada Cupcakes will be your go-to dessert this summer: 1) the cake’s intense coconut flavor, courtesy of both coconut milk and coconut extract in the batter, 2) the rum-lime simple syrup that gets brushed on the top of the cupcakes before they’re topped with a decadent pineapple buttercream and 3) the tiny cocktail umbrellas they’re decorated with because, objectively, they’re awesome.

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CITRUS_SALAD_COTTAGE_3.tif

Food stylist: Jamie Kimm Prop stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

Call me DJ Casper and let’s break this one down now, y’all: Pineapple adds a sweet tartness to amplify the vibrant notes of grapefruit and orange. Creamy cottage cheese cuts the fruits’ piquancy and balances the dish. Mint leaves offer herbaceous punctuation. Sounds like the best kind of pina colada to enjoy for breakfast without being judged.

Food Network Kitchen’s Boozy Pina Colada Bundt Cake.

Photo by: Matt Armendariz

Matt Armendariz

Once upon a time there was a Bundt cake who had a little too much fun at the summer pool party (Can you say one too many pina coladas?). The little Bundt cake mingled with new friends like Pineapple and Cherry and soon became the life of the party. From that day on, everyone wanted the tipsy treat at their party and so, to please the crowd, the FN Test Kitchen developed this Boozy Pina Colada Bundt Cake recipe.

Mentor Rachael Ray's Red Snapper Poke is displayed, as seen on Food Network's Worst Cooks in America, Season 9.

Photo by: Jason DeCrow ©2016, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2016, Television Food Network, G.P. All Rights Reserved

This light Pina Colada Snapper Poke strikes the perfect balance between spice from fresh ginger and chile, umami from tamari, sweetness from fresh pineapple, nuttiness from cream of coconut and mildness from red snapper to create a singular, harmonious dish you’ll be excited to come home to after a long day at the office.

A Pina Colada poke cake, as seen on Food Network's The Kitchen.

Photo by: David Katz

David Katz

Baking an elevated cake doesn’t have to be difficult and this Pina Colada Poke Cake wholeheartedly embraces that mentality. Take your good old boxed cake mix and dot it with maraschino cherries. Bathe it in a rum, cream of coconut and crushed pineapple mixture. Dress it with a fresh coconut whipped cream, a sprinkle of toasted coconut and a final garnishing of maraschino cherries and voila! a boxed cake you’re proud to call your own.

Throwing a dinner party and looking to impress your guests with a so-easy-even-my-culinarily-challenged-roommate-can-make-it recipe that generates more of a this-belongs-at-Dominique-Ansel-Bakery-alongside-the-cronut kind of reaction? Look no further than these moist, coconut infused Pina Colada Tres Leches Cakes (which are topped with a soft pineapple whip and toasted coconut flakes, might I add).

Close-up of Rummy Pineapples and Cream

Photo by: MATT BALL

MATT BALL

One of the toughest decisions I make every day in the summer is choosing between the sacred pina colada and the classic ice cream sundae. Not this year, though. This year I’m having my cake and eating it too with this Rummy Pineapple and Cream. And, after I’m done licking the bowl clean, I’m changing my relationship status from “It’s Complicated” to “In a Committed Relationship with Rummy Ice Cream Treats” for good.

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