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Tropical joy recipe

Tropical joy recipe

  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Rum cocktails

This alcoholic drink is a little like pina colada, only it's made with rum stirred with pineapple and coconut juice. It's a wonderful drink that'll take you to any tropical islands.

9 people made this

IngredientsServes: 2

  • 115ml rum
  • 250ml pineapple and coconut juice
  • 4 cubes ice

MethodPrep:5min ›Ready in:5min

  1. Fill 2 tall glasses half full with ice. Pour 1/2 the rum in each. Fill the glasses with fresh coconut and pineapple juice. Stir and enjoy the sunset.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (9)

by BILLY B HILLBILLY

This recipe makes me feel warm all over! Nothing goes better with rum than coconut and pineapple (except maybe ginger ale!) If you don't have fresh coconut pineapple juice, you could always use frozen, or mix together some from a can. This is drink is so good, it makes me want to HOLLER!-09 May 2001


Tropical Moscow Mules

These Tropical Moscow Mules are absolutely delicious and super easy to make! Like if Moscow Mules and Pina Coladas had a baby!

I’m busy packing up everything my family owns and cursing the stupid versions of ourselves that existed in December and thought a big Christmas would be fun because moving day is right around the corner!

So this is going to be short and sweet!

Did you guys know that Moscow Mules have become super popular over the last few years? And I totally get why, they are amazingly delicious and really super easy to throw together. And can I just tell you something? I have totally contemplated starting a second blog that is ALL just cocktails, because I totally find them that fun to create.

Moscow Mules have the perfect combo of ginger and lime, and the addition of tropical flavors works right in perfect with them. These were so super delicious. Make one, or make four! I have the measurements for both!


3 Sweet (but Healthy!) Summer Recipes You'll Love. Starting With Sangria!

There's nothing like a pitcher of fruity sangria to get the party started! I suggest using a nice, light merlot or a similar wine that you like. I use lemon-lime seltzer in this recipe, which cuts the calories while amplifying the drink's fruity flavor. It's a refreshing alternative to other festive cocktails, which can be extraordinarily caloric&mdasha single frozen margarita, for instance, can run you more than 500 calories. Yikes!

SERVES 4 (SERVING SIZE: 12 OUNCES, 1 1/2 CUPS)

1/4 cup orange liqueur, such as Triple Sec or Grand Marnier

1 orange (unpeeled), thinly sliced

1 lime (unpeeled), thinly sliced

1 (8- ounce) can pineapple chunks packed in 100% juice, with juice

2 cups naturally flavored lime or lemon-lime seltzer or club soda

Sliced citrus fruit, for garnish

1. Combine the wine, orange liqueur, orange and lime slices, and the entire can of pineapple, including the juice, in a large pitcher. Stir, and store in the refrigerator for at least 4 hours (or overnight).

2. To serve, strain out the soaked fruit if desired. Pour the chilled seltzer into the pitcher, and stir to combine with the wine.

3. Serve over ice, and garnish with fresh sliced fruit.

Unlike chocolate fondue, this recipe requires no cooking and is not served hot, which means you can whip it up in a flash. It's a great way to satisfy a craving for New York&ndashstyle cheesecake without excessive calories, fat, and sugar. A bowl of this fondue makes the perfect ending to an informal party&mdashit's pure fun!

SERVES 4 (SERVING SIZE: 1/4 CUP FONDUE)

4 ounces (1/2 cup) low-fat cream cheese, at room temperature

2 tablespoons packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

Cut fresh fruit (apples, pears, cantaloupe, honeydew, pineapple, peaches, strawberries)

1. Combine all the ingredients except the fruit in a medium bowl, mixing them vigorously with a whisk until completely smooth. For best results, refrigerate for 30 minutes before serving.

2. Serve with the cut fresh fruit for dipping.

Serendipity is a NYC ice cream parlor that's known for its over-the-top Frozen Hot Chocolate. By my own calculation, each overflowing glass packs in over 800 calories, 40 grams of fat, and 22 teaspoons of sugar. I was determined to create a slimmed-down version of this classic. and here it is! Now you can satisfy your chocolate cravings for only 150 calories and with virtually no fat. (Psst&mdashtry the variations. The peppermint one tastes like mint chocolate chip ice cream.)

SERVES 4 (SERVING SIZE: 1 GENEROUS CUP)

1 cup fat-free evaporated milk

1/2 teaspoon vanilla extract

Reduced-fat whipped topping or dark chocolate shavings, for garnish (optional)

1. Combine the chocolate syrup, evaporated milk, vanilla, and ice in a blender and blend until completely smooth.

2. Pour into glasses, and garnish with a dollop of whipped topping or a sprinkling of chocolate shavings if desired.

VARIATIONS: Mexican Hot Chocolate: Add 1&frasl4 teaspoon ground cinnamon. Peppermint Hot Chocolate: Substitute 1&frasl4 teaspoon mint extract for the vanilla extract.


What Ingredients go in this Tropical Smoothie Recipe

There are only a few ingredients that you need to make this tropical smoothie. These are all ingredients that are easy to keep on hand – either in the refrigerator or the freezer. If you are an avid smoothie fan, you’ll probably already have all of these ingredients on hand! Here is what you need:

  • frozen mango chunks
  • frozen strawberries
  • frozen banana
  • milk
  • orange juice
  • plain Greek yogurt
  • honey

Why this smoothie is so good

  • Easy: so easy to make, it takes just 5 minutes to put all the ingredients in a blender and just blend.
  • Healthy: made with fresh and healthy ingredients with some added protein.
  • Delicious: Bursting with flavors it will virtually transport you to a tropical island.


In large container with lid, or in large zip-top bag, mix together chicken, mojo, juice and adobo until coated transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.

Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.

Prepare grill to medium-high heat (or, heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter serve warm.

More Cooking Tips

How to Make Stuffed Dates

Start by removing the pits from the dates. This creates a little cavity perfect for stuffing.

Then stuff with coconut butter (or another nut or seed butter for other flavor variations).

And add a toasted almond to each stuffed date.

Then dip them in melted chocolate!

And lastly, let them chill in the freezer to harden the chocolate. We think waiting is the hardest part. But we can do this, friends!

We hope you LOVE these stuffed dates! They’re:

Chocolaty
Coconutty
Creamy
Crunchy
Perfectly balanced
& Classic!

They’re the perfect snack or treat any time you’re craving something sweet yet wholesome. Each stuffed date has over 3 grams of fiber and 8% daily value of iron. They can be stored in the fridge for a couple weeks or in the freezer for longer!


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Chew on this:

Today, July 23rd, is National Vanilla Ice Cream Day. A 70-calorie scoop of Enlightened Vanilla Bean would be pretty tasty on today&rsquos cake!

Cake for everyone! Click "Send to a Friend" now.

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*The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.


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Matt Taylor-Gross

Few fruits are as iconic as the pineapple. The universal symbol of hospitality, the prickly tropical fruit hides a sweet, juicy flesh that can instantly transport you to a tropical beach. It’s the perfect base for refreshing, sweet-meets-tart salsas and bright sauces to serve with meats. But it’s also excellent in desserts: Adding pineapple to cakes adds a little fruity sweetness and just the right amount of moisture. We particularly love making a pineapple jam to sandwich between two cookie shells for the ultimate tea cookies. And last but not least, don’t forget cocktails. A staple for bartenders, pineapple juice hearkens to the early days of booze trading and adds flair to a bevy of tropical cocktails, namely tiki classics. From pineapple cakes to salsas to tropical cocktails, we’ve rounded up our favorite pineapple recipes here.

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So much more than a condiment, Italy’s Aceto Balsamico is steeped in family legacy and centuries of tradition.


This layered amaretto cocktail with grenadine is a refreshing summer drink that combines the flavors of almond and orange.

Ingredients

  • 2 ounces amaretto
  • 3 ounces pulp-free orange juice
  • 3 ounces club soda
  • Dash grenadine

Instructions

  1. Fill a highball glass with crushed ice.
  2. Add amaretto.
  3. Carefully pour orange juice, and then club soda in the glass in layers. Finish with a dash of grenadine. Do not stir.


Watch the video: Bettys Tropical Joy Pineapple Upside-Down Cake (December 2021).