Red Velvet Bundt Cake

Moist and tender Red Velvet Bundt Cake with cream cheese frosting. Add some chocolate chips for a an even more delicious chocolate flavor. 

We love yummy and easy bundt cake recipes like this popular Nothing Bundt Cake and this Chocolate Bundt Cake.  And, if you’re looking for more inspiration, we’ve got dozens of amazing cake recipes.

Nothing makes my mouth water like a gorgeous cake with homemade frosting! I love how easy bundt cakes are to frost and make beautiful, with hardly any effort.  This homemade Red Velvet Bundt Cake is easy and delicious.

What I LOVE about this Bundt Cake Recipe:

  • EASY to frost: I fill a pastry bag, fitted with a coupler (no tip), with my favorite cream cheese frosting and simply pipe the frosting along the groves of the bundt cake. You could also use a ziplock bag and cut the corner off.
  • Moist: It’s not dense and dry like bundt cakes can sometimes be.
  • Dress it up or dress it down: Add added some crystal sprinkles on top, or a sprinkle of mini chocolate chips. Super easy and delicious!

How to Make Red Velvet Bundt Cake:

1. Grease the bundt pan. Spread a thin layer of shortening all over the inside of the bundt pan. Sprinkle a little four, turning and tapping the pan to allow it to lightly coat all over. Set aside.

A bundt pan greased with shortening and flour.

2. Combine dry ingredients.  To a mixing bowl add flour, baking soda, salt and cocoa powder and whisk well to combine.

3. Combine wet ingredients. In another bowl cream sugar and butter.  Add oil, eggs, yolks, vanilla, vinegar and red food coloring.

4. Mix together.  Add about 1/3 of the flour mixture and stir to combine.  Add half of the buttermilk and stir to combine. Repeat, alternately adding the flour and then buttermilk, ending with flour.  Fold in the chocolate chips.

5. Pour batter into bundt pan.

Four process photos for preparing the batter for red velvet bundt cake, and adding it to the bundt pan.

6. Bake. Bake at 350 degrees F for 40-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in cake pan for 10 minutes and then invert onto a wire cooling rack to cool completely.

7. Frost. Once cool, prepare the frosting, carefully remove the cake from the pan, and frost (see tips below).

HOW TO GET THE CAKE OUT OF THE BUNDT PAN:

  • Shortening: Spread a very thin layer of shortening all over the pan. I use a ziplock sandwich bag, stick my hand inside of it, and use my hand to smooth the shortening all over every bump and crevice in the pan. This way I can make sure the entire pan is covered evenly, in a thin layer, and my hands stay clean.
  • Flour: Next I get a little pinch of flour and dust it over the pan. Hold the pan over the sink and tap it hard, in a circular motion, all around the edges so that the flour lightly covers the pan.
  • Add cake batter.  Now you’re ready to add the cake batter, and rest assured the cake will come out of the pan without sticking!

Baked red velvet bundt cake in the pan, then inverted onto a cake stand.

How to frost a bundt cake:

  • Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut.
  • Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole.
  • Repeat this process all around the cake.

A slice of red velvet cake on a plate, frosted with cream cheese frosting.

Consider trying these cake recipes:

  • Caramel Apple Bundt Cake
  • Chocolate Bundt Cake
  • Chocolate Macaroon Bundt Cake
  • Chocolate Peppermint Bundt Cake
  • Poppyseed Cake
  • Chocolate Chocolate Chip Nothing Bundt Cake

MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS:

  • The frosting can be made several days ahead of time and stored in the fridge, or frozen for up to 3 months. Thaw overnight in the fridge.
  • Store the cake covered in the fridge for up to 5 days. Freeze (frosted or unfrosted), covered well, for up to 3 months.

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Print
Add to Collection Go to Collections

Red Velvet Bundt Cake

Moist and tender Red Velvet Bundt Cake with cream cheese frosting. Add some chocolate chips for a richer chocolate flavor.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 869kcal
Author Lauren Allen

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups granulated sugar
  • 3/4 cup unsalted butter , room temperature
  • 1/3 cup oil , vegetable or canola oil
  • 3 large eggs
  • 2 large egg yolks
  • 1 Tablespoon vanilla extract
  • 1 1/2 teaspoons vinegar
  • 1 ounce liquid red food coloring
  • 1 1/3 cups buttermilk
  • 1 1/2 cups chocolate chips , optional

For the Cream Cheese Frosting:

  • 12 ounces cream cheese , room temperature
  • 1/4 cup butter , room temperature (salted or unsalted)
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 – 3 cups powdered sugar , to taste

Instructions

  • Preheat oven to 350 degrees F. Grease the bundt pan (see my tips above) and set aside. 
  • To a mixing bowl add flour, baking soda, salt and cocoa powder and whisk well to combine. 
  • In another bowl add the sugar and butter and cream together with an electric mixer until pale and fluffy, 4-5 minutes. 
  • Add oil and mix. Add eggs and yolks, one at a time, mixing after each addition. Add vanilla, vinegar and red food coloring.
  • Add about 1/3 of the flour mixture and stir to combine. Add half of the buttermilk and stir to combine. Repeat, alternately adding the flour and then buttermilk, ending with flour. 
  • Fold in chocolate chips, if using.
  • Pour batter into prepared bundt pan and smooth into an even layer. Bake in preheated oven for 40-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Cool in cake pan for 10 minutes and then invert onto a wire cooling rack to cool completely. 

For the frosting:

  • Beat cream cheese and butter together until smooth.  Add vanilla. Add powdered sugar, one cup at a time, until frosting has the consistency and taste you desire. 
  • Frosting can be made days in advance. Refrigerate in an airtight container, or freeze. 

Notes

MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS:

  • The frosting can be made several days ahead of time and stored in the fridge, or frozen for up to 3 months. Thaw overnight in the fridge. 
  • Store the cake covered in the fridge for up to 5 days. Freeze (frosted or unfrosted), covered well, for up to 3 months.

Nutrition

Calories: 869kcal | Carbohydrates: 104g | Protein: 9g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 175mg | Sodium: 424mg | Potassium: 169mg | Fiber: 1g | Sugar: 79g | Vitamin A: 1300IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 2.3mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe December 2016. Updated June 2020 with process photos and additional tips.

The post Red Velvet Bundt Cake appeared first on Tastes Better From Scratch.

Pico de Gallo

Pico de Gallo is a made from scratch salsa that is loaded with bold flavors from jalapeño, lime, cilantro, and juicy chunks of tomato and onion.  One dip will certainly not be enough and you will be scraping the bottom of the bowl in no time!

For a more traditional salsa recipes try Best Blender Salsa, Slow Cooker Restaurant Style Garden Salsa or Restaurant style salsa.

Pico de Gallo

Do you ever get so full from an appetizer that you aren’t even hungry when it comes time for the meal?  That is definitely a risk you take when making this incredible homemade pico!  This recipe creates such a fresh, vibrant, and chunky salsa!  We love salsa at my house and are not afraid of a little spice.  The jalapenos give this pico a little kick without being too much!

This is definitely the best salsa I have ever made!  It is a huge hit at my house!  We pile it on our tortilla chips as high as possible!  One batch isn’t enough so I usually at least double the recipe and set two bowls of it out.  It is better than any restaurant pico I have had and I love that I can make it at home whenever I am craving it!

What’s in Pico de Gallo?

A good pico de gallo will usually always have the same basic ingredients.  To be certain, those ingredients will always be fresh.  Since there is no cooking involved, the raw ingredients will make or break your pico.  So, select the freshest ingredients possible!

  • Roma tomatoes: Adds sweet and tangy flavor.
  • Onion: A white onion is the best in this salsa because of its sharp taste and slightly more tender texture.
  • Jalapeno: For a little spice!
  • Cilantro: A classic flavor in any delicious salsa!
  • Lime Juice: Adds a bit of acidity and bright fresh citrus flavor.
  • Salt: To taste.

Easy to Make Salsa!

Quick and easy pico de gallo is so simple to make from scratch at home.  In fact, this fresh, uncooked mixture of fantastic ingredients can be prepared in just minutes.  First, dice up your ingredients, then combine them together and its ready to be enjoyed!

  1. Dice Ingredients: Tomatoes, onion, jalapeno need to be diced evenly and roughly chop the cilantro.
  2. Combine ingredients: In a medium sized bowl combine tomatoes, onion, jalapeño, cilantro and juice of one lime. Add salt to taste.
  3. Serve!

 

 

Ingredients for pico de gallo in a clear bowl.

Tips for the Best Pico de Gallo:

Pico de gallo is so chunky and flavorful and if you follow the recipe as written you will have a hit on your hands!  However, you may want to experiment with these variations of this family favorite to make it even more unique to you!

  • Add garlic:  Finely chop 1-2 cloves of garlic and add them into the pico for more depth of flavor.
  • Fruit: Add in different types of fruit along with or instead of the tomato.  For example mango or peaches.
  • Spice it up: Leave a few seeds from the jalapeno in to increase the spice level to your preference.
  • Onion: Use a red onion instead of the white onion for more sweetness and crunch plus great color!
  • Texture: Another great version of this pico includes red bell peppers and avocado in the ingredients.  The peppers provide a great crunch and the avocado is a fantastic creamy element.
  • Easy prep: If you are short on time or don’t care for chopping up your ingredients, they can be bought already diced at the store.

Can You Make Pico de Gallo Ahead?

Pico de Gallo will store well if you pack it tightly in an airtight container.   Properly stored it will stay fresh in the refrigerator for up to a week or the freezer for 1-2 months.  Actually, the flavors will get better as they sit and the juices come together.  Make this one or even two days ahead of time for the best flavors.  However, when you smell the delicious fresh ingredients as you are mixing this pico together, you will find it is hard to wait!!

Dipping a chip into fresh pico de gallo.

More Salsa Dip Recipes:

  • Pineapple Salsa
  • 5 Minute Mango Salsa
  • Individual Seven Layer Dip
  • Mango Lime Avocado Salsa
  • California Avocado Dip (Salsa)

Print

Pico de Gallo

Pico de Gallo is a made from scratch salsa that is loaded with bold flavors from jalapeno, lime, cilantro, and juicy chunks of tomato and onion.  One dip will certainly not be enough and you will be scraping the bottom of the bowl in no time!
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Keyword pico de gallo, pico de gallo salsa
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 People
Calories 12kcal
Author Alyssa Rivers

Ingredients

  • 4 roma tomatoes chopped
  • 1 medium white onion chopped
  • 1 jalapeno diced
  • 1/4 cup cilantro chopped
  • juice from one lime
  • salt to taste

Instructions

  • In a medium sized bowl combine tomatoes, onion, jalapeño, cilantro and juice of one lime. Add salt to taste and serve!

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg

Creamy Pandesal Bread Pudding

Bread Pudding is one of our household staples when I was a child because that’s what happens to bread when it becomes stale or too old to eat. Instead of throwing it out and letting it go to waste, my nanay or my aunt turns them into bread pudding. I used to not like it and I thought I didn’t like bread pudding. Turns out, I just didn’t like the way it was prepared — a bit bland and with too much raisins.

Ngayon na usong-uso ang different flavors of pandesal, I thought of making my own Creamy Pandesal Bread Pudding. Syempre, sali ako sa pandesal trend that’s happening right now.

I adapted this recipe from www.createwithcream.ph.

I used Nestle All Purpose Cream and it made my pandesal bread pudding creamy and more delicious! Lalo na the sauce — rich!

O lika na, merienda na tayo. Sagot mo ang kape ha…

OTHER RECIPES YOU MIGHT LOVE…

Author:

Ingredients
for the bread pudding
  • 3 large eggs
  • 1 250 ml pack Nestle All Purpose Cream
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • ¼ cup melted butter
  • ¼ cup raisins
  • ¼ tsp cinnamon
  • a dash of nutmeg
  • 7 large pandesal cut into cubes
for the sauce
  • 1 125ml pack Nestle All Purpose Cream
  • ¼ tsp cornstarch
  • ½ tsp cinnamon
  • 1 tbsp butter
  • ½ tsp vanilla extract
  • ¼ cup milk

Directions
  1. Combine eggs, NESTLÉ ALL PURPOSE CREAM, sugar, vanilla powder, and melted butter in a bowl. Mix well. Add raisins, cinnamon powder, and nutmeg. Whisk and then add cubed pandesal. Let bread sit in the mixture for at least 40 minutes. I let it sit overnight so that it’ll absorb all the flavorful liquid.
  2. Brush the bottom of 4-5 ramekins with softened butter. Transfer soaked bread to the ramekins and bake for 30 minutes or until the top is golden brown.
  3. Cook the Vanilla Sauce: In a saucepan, combine NESTLÉ ALL PURPOSE CREAM , cornstarch, sugar, cinnamon, butter, vanilla powder, rum and milk. Bring to a boil and simmer to slightly thicken. Drizzle on top of bread pudding before serving.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Creamy Pandesal Bread Pudding appeared first on The Peach Kitchen.

Famous Byron Bay Chocolate Chip Cookies (crispy 2 weeks!)

This is a copycat of Australia’s most famous chocolate chip cookie – Byron Bay Milk Choc Chunk Cookies. They’re big, crunchy, buttery and studded with chunks of chocolate. At $3.50 for a single biscuit, they aren’t cheap – so save a ton by making them yourself!

BONUS: They stay 100% crunchy for 2 whole weeks! (Possibly longer – I caved).

Chocolate Chip Cookies – Byron Bay Copycat!

Australia’s most famous cookie are Byron Bay Cookies. They come in all sorts of flavours, and two of the most popular ones are White Chocolate Macadamia Cookies and their chocolate chip cookies.

They’re sold at cafes all across Australia, and they are without a doubt the most well known cookie brand. While sometimes you find them individually packaged and sold at grocery stores for around $2.50 each, most cafes will charge $3.50 to $4 for a single cookie.

Which means a dozen of them would cost $42…. or you can make them at home for around $7!!

These chocolate chip cookies stay 100% crunchy for 2 whole weeks!

Showing inside of Byron Bay Chocolate Chip Cookies

What they taste like

These cookies are crunchy but it’s a soft, buttery crunch – sort of like Shortbread Cookies, except not as sandy/crumbly. The mouthfeel is what’s quite unique about this thick, crunchy cookies – most crispy cookies this thick are noticeably rougher and drier (rice flour is the secret ingredient here that specifically achieves this).

There’s generous chunks of chocolate littered throughout, and the really great thing is that they stay 100% crunchy just like they’re freshly made for up to 2 weeks!!! (Probably longer, I just couldn’t hold out any longer).

Stack of Byron Bay Chocolate Chip Cookies

Ingredients for Byron Bay Chocolate Chip Cookies

Here’s what you need to make these cookies. The ingredients are basically a replica of the ingredients disclosed on the Byron Bay Cookie packets, with minor tweaks to achieve the same mouthfeel and flavour using ingredients available to home cooks (eg. things like cultured dextrose, emulsifiers and soy lecithin that normal folk like us can’t get).

Ingredients in Byron Bay Chocolate Chip Cookies

Byron Bay calls their chocolate chip cook “Milk Choc Chunk Cookies”, being that they’re made with a darkish milk chocolate. Good quality milk chocolate for baking isn’t readily availably, so I’ve taken the liberty of using dark chocolate instead.

If anything, it makes them even BETTER with a more intense chocolate flavour!


How to make Byron Bay Chocolate Chip Cookies

And here’s how to make them – pretty standard really. We need the chill time to make the cookies sliceable and also to stop the from inflating when they bake (yep, tried to shortcut it and ended up with sumo cookies).

How to make Byron Bay Chocolate Chip Cookies

Close up of Byron Bay Chocolate Chunk Cookies

Ahh, it’s a good moment when you pull them out of the oven.

I know, I know, you want to grab one right away while it’s hot and the chocolate is all melty and glistening but WAIT!! We have to let them cool on the tray so they become nice and crunchy. It’s worth it!!

Use the cooling time to think about the lucky people in your life who get to put one in their gob. Think very carefully – there are only 12 of them, which makes them exponentially more valuable than most cookies that make a couple of dozen in a single batch. These are very, very special Chocolate Chip Cookies!  – Nagi x


Watch how to make it

Print

Byron Bay Chocolate Chip Cookies

Recipe video above. This is a copycat of Australia’s most famous Chocolate Chip Cookies – the Byron Bay Milk Choc Chunk Cookies. Just like the real deal, these are big, crunchy, buttery and loaded with a generous amount of chocolate. Good quality milk chocolate for baking is hard to come by, so we’re using dark chocolate here – but if anything, it intensifies the chocolate experience!
Course Baking, Cookies
Cuisine Australia, Western
Keyword choc chunk cookies, Chocolate chip cookies
Prep Time 20 minutes
Cook Time 25 minutes
Chilling 1 hour 30 minutes
Servings 12 BIG cookies!
Calories 337kcal
Author Nagi

Ingredients

  • 175g / 12 1/2 tbsp unsalted butter , softened (6.2 oz, Note 1)
  • 1/3 cup brown sugar (light or normal, not dark)
  • 1/3 cup white sugar , caster / superfine
  • 1/8 tsp salt
  • 2 egg yolks , at room temperature
  • 2 tsp vanilla extract/essence
  • 1/2 tsp baking powder
  • 1/2 cup rice flour (sub with plain, Note 2)
  • 1 1/2 cups flour , plain/all purpose
  • 200g / 7 oz dark or semi-sweet chocolate block , chopped into pretty small pieces (Note 3)

Instructions

  • Place butter, salt and both sugars in a bowl. Beat on speed 5 for 1 minute until it’s soft, creamy and fluffy.
  • Add yolks and vanilla – beat for 1 minute until well incorporated.
  • Add baking powder, rice flour and half the plain flour. Beat until you can’t see flour anymore, then add remaining flour and beat again until incorporated.
  • Mixture will be fairly clump and thick, but if you press between your fingers, it should stick together (rather than being dry and crumbly).
  • Use a wooden spoon to stir chocolate through.
  • Tip out onto a work surface then press together into a 22cm / 9″ log. Wrap in cling wrap or paper, twisting to seal the ends.
  • Refrigerate 1.5 – 2 hours (Note 4).

Baking:

  • Preheat oven to 200°C/390°F (180°C fan).
  • Line 2 trays with baking/parchment paper. Put one shelf in the middle of the oven, and the other underneath.
  • Remove from fridge, unwrap.
  • Use a serrated knife to slice into 1.75cm thick slices. Saw carefully through choc chunks. If it falls apart on edges, just press if back together, no big deal. Place 6 on each tray.
  • Bake 10 minutes. Turn oven down to 170°C/340°F (150°C fan), switch trays (Note 5)
  • Bake for a further 15 minutes until surface is light golden and edges are a bit golden.
  • Remove from oven and cool completely on trays – this makes them crunchy.
  • STORAGE: Keeps for at least 2 weeks in an airtight container – they stay 100% crunchy, just like they’re freshly made.

Notes

SMALLER COOKIES – 30 cm/12″ log = 30 cookies x 1cm / 2/5″ thick slices. 10 minutes at high temp, then around 8 minutes at the low temp (switch trays). They expand slightly (see photo in post) so leave at least 1″2.5cm between each cookie.

1. Butter – you want the butter to be soft so it’s easily to whip and become fluffy. Don’t let it be on the verge of melting though – that’s too soft, no good for cookies.

2. Rice flour – this gives the cookies are lovely soft mouthfeel even though they are crunchy cookies, which is a distinct feature of the Byron Bay Cookies. Find it in the flour aisle of grocery stores (small box). Also used in Shortbread Cookies (for same reason). Sub with normal flour – cookies are still terrific, texture is just not quite as soft-crunchy.

It gives the cookies a very faint grit because rice flour isn’t quite as fine as flour, but normal people don’t notice it. And it’s 100% worth it for the texture benefit you get in the cookie!

3. Chocolate – use any baking chocolate here ie chocolate sold in the baking aisle, intended for cooking. Eating chocolate doesn’t hold up in the oven – goes a funny texture. Choc blocks are better quality, but chips will be fine too!

4. Chilling dough – this is to make it sliceable, and to stop the cookies from inflating in the oven. If you forget about the dough and it stays in the fridge for way longer, it gets rock hard so leave it out for 20 minutes or so before slicing.

5. Switch trays for even cooking – move the bottom tray up to the middle shelf, and the tray on the middle shelf down to the bottom shelf.

6. An original recipe, my copycat of the Byron Bay Cookies by reference to the ingredients on the packet. It’s as close as I can get – pretty close!

7. Nutrition per cookie:

Nutrition

Calories: 337kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 31mg | Potassium: 152mg | Fiber: 2g | Sugar: 18g | Vitamin A: 416IU | Calcium: 34mg | Iron: 2mg

Life of Dozer

“Everybody” thinks I bundle Dozer up in jumpers just because I’m a crazy dog lady / for my own amusement. And while both these hold true, the main reason is because it holds in his fur and sand which means marginally less littered all over the house.

Honestly, I seriously reckon it reduces sweeping by almost half. You should see how much fluff/sand flies out when I pull the jumper off him (outside of course!!!)

Dozer-lightweight-hoodie

 

The post Famous Byron Bay Chocolate Chip Cookies (crispy 2 weeks!) appeared first on RecipeTin Eats.

Piña Colada

This Pina Colada is a sweet, creamy, frozen drink bursting with fruity flavors from pineapple and coconut.  The flavors are so vibrant that they will transport you from your porch to a lounge chair at a tropical beach!

Summertime is the perfect time of year for quick and easy frozen refreshments like this pina colada.  Try Frozen Strawberry Lemonade, Watermelon Peach Cooler, or Chic Fil A Copycat Frosted Lemonade for more sweet drink recipes you’ll fall in love with!

Pina colata garnished with cherry and pineapple slice.

Pina Colada

On summer days the best way to beat the heat is with a cold, refreshing drink.  Mix fun lemonades and play around with sparkling limeades.  This creamy frozen pina colada has to be my all time favorite though!  The coconut and pineapple combine to make the perfect fruity flavor.  These are flavors your family will love and they just don’t get old!!

This frozen delight is great as an after dinner treat or as a late afternoon perk up.  It is so easy to make that there is no wrong time to mix one up!  Simply toss your ingredients in the blender and in a few minutes your smooth, tropical drink is ready!  I could drink this dreamy treat every day!

What’s In a Pina Colada?

The ingredients this pina colada are easy to find and easy to store.  When blended together their flavors remind me of a warm beach vacation!  Keep these items on hand to ensure you can have a taste of summer any day of the week!

  • Cream of Coconut: Different varieties may be confusing.  You need cream of coconut, not coconut cream or coconut milk.  This will make your drink creamy and give that amazing coconut flavor.
  • Pineapple juice: Save time and use a canned!
  • Ice: Adding the ice makes this a frozen drink.  Blend well so your drink is creamy not icy.
  • Frozen Pineapple chunks: Use fresh pineapple and freeze it yourself.  Freezing canned pineapple will work too but may be overly sweet.  Store bought frozen pineapple may lack flavor.

How to Make a Pina Colada:

Mixing up a pina colada is so quick and easy and impossible to mess up!  Grab your ingredients and blend until creamy.  It takes just minutes to create this cold refreshing drink, and you and your family are sure to love it!

  1. Fill the blender: In a blender add cream of coconut, pineapple juice, ice, and pineapple chunks.
  2. Blend: Allow ingredients to blend until smooth and creamy.
  3. Enjoy!

Pina Colada ingredients in a blender ready to be mixed.

Variations of the Pina Colada:

A great way to relax without ever having to leave your back porch is to whip up this sweet drink.  It smells so delicious and the cold, creamy texture is heavenly!

  • Garnish: Add whipped cream to the top of your drink for an extra sweet and smooth drink.
  • Super sweet: To make your pina colada even more sweet, add cherry syrup.  It will give a more dynamic flavor too!
  • Alcohol: Add a splash of rum to turn this into an adult beverage.
  • Lime Juice: Try putting some lime juice in the mix.  The vibrant citrus-y lime flavor will add a special hint of lime that will set your drink apart from all other pina colada’s you have had!

Recipe Critic Pro Tip:

Presentation of this tropical drink is half of the fun! Use a unique glass and garnish with maraschino cherry and a pineapple wedge for the full experience of the pina colada.

Blending a pina colada.

Can you Freeze Pineapple?

Luckily, frozen pineapple freezes very well and can stay good for 1-2 months.  Freeze fresh pineapple in large batches and save yourself time later when you are craving a pina colada.

  • Do not freeze in the can: If you are using canned pineapple you will want to be sure to remove it from the can before freezing.
  • Pre-Freeze: You want each pineapple to be frozen individually, not in chunks.  The best way to do this is to lay them out on a baking sheet that’s lined in wax paper and freeze for about an hour.  Then, remove the frozen pineapple from the freezer and transfer to a freezer-safe bag until you are ready to use.
  • Pineapple cubes: Use an ice cubes tray to freeze pineapple before moving cubes into a freezer safe storage bag.

More Refreshing Drinks:

  • Brazilian Lemonade
  • Easy Sparkling Blueberry Lemonade
  • Sparkling Pomegranate Lemonade
  • Easy Sparkling Raspberry Limeade
  • Watermelon Lemonade

Print

Pina Colada

This Pina Colada is a sweet, creamy, frozen drink bursting with fruity flavors from pineapple and coconut.  The flavors are so vibrant that they will transport you from your porch to a lounge chair at a tropical beach!
Course Drinks
Cuisine American, Caribbean
Keyword pina colada
Servings 4 Drinks
Calories 332kcal
Author Alyssa Rivers

Ingredients

  • 8 ounces cream of coconut I used Coco Lopez
  • 4 ounces pineapple juice
  • 2 cups ice
  • 2 cups frozen pineapple chunks

Instructions

  • In a blender add cream of coconut, pineapple juice, ice, and pineapple chunks. Blend until smooth and creamy.

Notes

*Alcohol optional 1/4 cup rum 

Nutrition

Calories: 332kcal | Carbohydrates: 62g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 36mg | Potassium: 184mg | Fiber: 3g | Sugar: 57g | Vitamin A: 59IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 1mg