National Pina Colada Day Desserts: Celebrate 10th July with a Birthday Treat Ideas Twist!

There's nothing not inviting and invigorating about a pina colada, especially on a gruesome summer day. It's the perfect heady combination of rum, coconut cream, and pineapple juice that will keep you wanting more. It's a drink that will take you to the sun, sand, and the sea, especially when you need a pick-me-up. 10th July is usually the day that celebrates this cold and creamy drink. Not only is this an opportunity to kick back and relax, but also a chance to honor the cultural heritage of Puerto Rico and the Caribbean, where the pina colada was first made. You don't necessarily have to have it drink form, you can easily incorporate the primary flavors into a dessert. Here’s how:

Pina Colada Self Saucing Pudding

Ingredients:

• 60 gm room temperature unsalted butter
• 4 tbsp lime zest
• 240 gm caster sugar
• 1 tsp coconut essence
• 5 eggs separated into yolks and whites
• 400 ml coconut cream
• 60 g desiccated coconut
• 70 g flour
• 600 g crushed, canned pineapple
• ½ tsp cream of tartar

Instructions:

Preheat the oven to 180 C and grease a baking dish with some butter or oil.

Cream butter, sugar, coconut essence, yolks, and coconut cream first.

Transfer into a food processor and blend along with dedicated coconut and flour.

Lastly add all of the crushed pineapple too and blend again.

Whisk egg whites along with cream of tartar until you get soft peaks.

Then fold in the crushed pineapple and flour mix into the egg whites.

Ladle this batter into the greased serving dish and bake for 30 to 35 minutes.

You can dust it with icing sugar and sprinkle some more desiccated coconut over this and serve.

Pina Colada Pudding

Ingredients:

• 240 ml coconut milk
• 240 ml milk
• 100 gm white sugar
• 30 gm shredded coconut
• 2 tbsp cornstarch
• 1 egg
• 1 tbsp orange zest
• 1 sliced banana
• 30 ml rum
• ½ tsp vanilla extract
• 120 gm canned, crushed pineapple

Ingredients:

Add coconut milk, regular milk, white sugar, shredded coconut, cornstarch, egg, and orange zest in a saucepan.

Let it cook slowly on medium heat for 10 minutes, and add the banana slices after that.

Keep the pudding on the flame for another 10 minutes.

Then take the saucepan off heat, and add rum and vanilla extract. You can increase or decrease the quantity of the rum depending on your taste and preference.

Lastly, fold in the crushed pineapple.

Transfer the pudding into serving bowls, and refrigerate. Serve with some toasted coconut flakes as garnish.

Pina Colada Cheesecake

Ingredients:

• Cheesecake base: 275 gm digestive biscuits
• 50 gm desiccated coconut
• 150 gm melted, unsalted butter
• Cheesecake filling: 5 gelatin leaves
• 150 ml pineapple juice
• 100 ml white rum
• 75 gm caster sugar
• 500 gm full fat cream cheese
• 75 gm icing sugar
• 250 gm chilled coconut cream

Garnish: Tinned pineapple chunks and toasted coconut flakes

Instructions:

Crush the digestive biscuits either in a food processor or by hand, then add the desiccated coconut and melted butter.

Press the cheesecake base onto the bottom of a springform pan, and let this refrigerate for half an hour.

Soak the gelatin leaves in cold water for about 5 to 10 minutes.

Then take the pineapple juice and caster sugar into a saucepan and heat it until the sugar dissolves. Then add the white rum.

Squeeze all of the excess liquid from the gelatin leaves and add them to the pineapple and rum mixture. Whisk vigorously to ensure that all of the gelatin is completely incorporated.

Let the mixture cool at room temperature, then add it to a food processor along with full fat cream cheese, icing sugar, and chilled coconut cream.

Give this entire mixture a good blend in your food processor.

Ladle it over the solidified cheesecake base, spreading it evenly with a spatula.

Let it chill in the fridge for a couple of hours. Decorate with pineapple chunks and toasted coconut flakes, before serving.