Happy National Piña Colada Day! July 10th celebrates the creamy coconut-pineapple cocktail that is the official beverage of Puerto Rico!
The Spanish translation of Piña Colada is “strained pineapple” (piña for pineapple + colada meaning strained.) It is pretty fitting since this rum-based cocktail contains a healthy dose of pineapple juice. The recipe has many variations, including proportion and type of rum. A “virgin” recipe is also available.
If you’d like to celebrate today “That Creative Mom” style, we have a recipe that both you and the kids can enjoy:
Frozen Piña Colada-Cream Cheese Pie
3 ounces cream cheese, softened
1 tablespoon granulated sugar
1/2 cup milk
1 cup (8 ounces) crushed pineapple in juice, drained, divided
1 1/3 cups (3 1/2 ounces) Baker’s Angel Flake coconut
3 1/2 cups (8 ounces) thawed Cool Whip
1 (9-inch) graham cracker crumb crust
Combine cream cheese, sugar, milk, 1/2 cup of the pineapple and the coconut in blender. Cover and blend at medium speed for 30 seconds. Fold into whipped topping. Spoon into crust. Freeze until firm, about 4 hours.
Let stand at room temperature 5 minutes (or longer for softer texture) before cutting. Garnish with remaining pineapple. Store any leftover pie in freezer.
Cut into wedges. Garnish with pineapple and cherries if desired.