Coconut Blue Hawaiian

A quick cocktail! 🙂

Coconut Blue Hawaiian 

Ingredients

  • 1  cup pineapple juice
  • 1/2  cup (4 ounces) light rum
  • 1/2  cup (4 ounces) blue curaçao
  • 1/2  cup (4 ounces) cream of coconut (not coconut milk)
  • 10  to 12 ice cubes
  • Fresh cherries or maraschino cherries with stems
  1. Chill martini glasses in freezer several hours before serving.
  2. Place all ingredients except cherries in blender. Cover and blend on high speed about 45 seconds or until smooth.
  3. Pour pineapple mixture into glasses. Garnish with cherry.

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Tacos al Pastor

Tacos Al Pastor

Tacos Al Pastor are a great way to lighten up traditional Mexican tacos because the flavor comes from a juicy pineapple marinade instead of loads of fatty toppings. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. Pork tenderloin cubes are tenderized by sweet pineapple juice and packed with bold flavors like earthy cumin, spicy cilantro and hot chili powder. 

Ingredients

  • 1 pound pork tenderloin, cut into 1/2-inch cubes
  • 1 (8-oz.) can pineapple tidbits in juice, drained
  • 1 medium onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon Mexican-style chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon chopped garlic
  • 3/4 teaspoon salt
  • 1 tablespoon canola oil
  • 6 (8-inch) soft taco-size gluten free corn tortillas, warmed
  • Toppings
    • chopped radishes
    • fresh cilantro leaves
    • crumbled queso fresco
    • chopped onions
    • chopped jalapeño
  1. Combine pork and all other ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours. The longer the better!
  2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done.
  3. Serve mixture with warm tortillas and desired toppings.

Taste of New Orleans: Sand Between My Toes

Last installment of the taste of New Orleans Mardi Gras drinks. These drinks are excellent for that perfect beach day. I need to move somewhere there is no snow and always sand between my toes!

Bahama Mama 

Coconut rum and pineapple juice are featured in this slushy drink.

Makes 4

Ingredients

  • 1/4 cup rum
  • 1/4 cup coconut-flavored rum
  • 1/4 cup grenadine syrup
  • 1/2 cup orange juice
  • 1/2 cup pineapple juice
  • 4 cups crushed ice
  • pineapple slices for garnish
  1. Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender.
  2. Blend until the drink’s consistency is slushy.
  3. Pour in glasses and garnish with some pineapple slices.

Bourbon Slush

A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This is a two day drink so plan ahead!

Ingredients

  • 1 (6 ounce) can frozen orange juice concentrate
  • 1 (12 ounce) can frozen lemonade concentrate
  • 1 (46 fluid ounce) can pineapple juice
  • 1 1/2 cups white sugar
  • 2 cups strong brewed black tea
  • 2 cups bourbon whiskey (Bourbon – Makers Mark is a gluten free bourbon)
  • 1 (2 liter) bottle lemon-lime flavored carbonated beverage
  1. In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
  2. Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.

REMEMBER TO DRINK RESPONSIBLY ALL OF THE TIME!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

If You Like Piña Coladas…

…and getting caught in the rain. It may be a rainy Christmas in some areas so why not celebrate with a song and some piña coladas? They’re bright, fresh and white just like the first snowfall! You can pair the Coconut Cake with Snowflake Frosting with these frosty treats!

Piña Coladas

Ingredients

  • Ice cubes
  • 1/2 cup rum
  • 1/2 cup coconut cream
  • 1/4 cup coconut milk
  • 1/2 cup pineapple chunks
  • Pineapple juice (to taste for a sweeter drink) – you do not have to add but I like a sweeter taste
  • Sliced pineapple, for garnish
  • Maraschino cherry, for garnish
  1. Fill blender halfway with ice cubes.
  2. Add rum, coconut cream, coconut milk, pineapple chunks and pineapple juice. Puree until smooth.
  3. Serve and garnished with a slice of pineapple and maraschino cherry

Virgin Piña Colada

Ingredients

  • 1 cup of coconut cream
  • 1 cup of ice
  • 2 tablespoons of sugar (or more depending on how sweet you would like it)
  • 1-1/4 cups of pineapple juice
  • 1/2 cup pineapple chunks
  1. Fill blender halfway with ice cubes.
  2. Add coconut cream,sugar, pineapple chunks and pineapple juice. Puree until smooth.
  3. Check the consistency. If it’s too thin, add more ice; if it’s too icy, add more pineapple juice.
  4. Serve and garnished with a slice of pineapple and maraschino cherry