Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Piña Colada Bites
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- Level: Easy
- Total: 6 hr 25 min (includes soaking time)
- Active: 25 min
- Yield: about 40 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 7 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 45 mg
Indulge in a taste of paradise with our Piña Colada Bites! Delightfully reminiscent of the cocktail, these boozy bites feature juicy rum-soaked pineapple wedges delicately rolled in toasty sweet coconut flakes. Topped with a bright cherry and whimsical cocktail umbrella, each bite is a miniature vacation on a plate, transporting you instantly to sun-kissed beaches and lazy afternoons.
- Level: Easy
- Total: 6 hr 25 min (includes soaking time)
- Active: 25 min
- Yield: about 40 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 7 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 45 mg
Ingredients
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Directions
Special equipment:
cocktail umbrella toothpicks- Slice the pineapple into 3/4- to 1-inch-thick rounds with the rind still on. Remove the core from each round using a small ring cutter (about 1 inch). Cut each round into 8 wedges. (Alternatively, cut each round into 8 wedges and then trim the core from each piece.) Place the wedges in a 3-quart baking dish and poke them all over with a toothpick.
- Stir together the coconut rum, dark rum and cream of coconut in a large measuring cup. Pour the rum mixture over the top of the pineapple wedges and refrigerate for at least 6 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Place the coconut on a small baking sheet and bake, stirring halfway through, until toasted, about 12 minutes. Transfer to a shallow bowl and let cool.
- Drain the rum mixture and save to turn into a beverage. Roll the pineapple wedges in the toasted coconut and place on a serving platter. Top each wedge with a maraschino cherry followed by a cocktail umbrella toothpick on a slight angle to secure the cherry.
