Pina Colada Frosties is a Non-Alcoholic frozen version of the ever so popular Pina Colada Cocktail and just perfect to end off a Summer’s meal !
These Pina Colada Frosties are the ideal dessert to end a rich meal. They are not heavy at all, just a delicious cold sweet treat.
We have had quite the Summer this season and as I mentioned before, it is not my favorite time in the kitchen !
I also have very limited use of my arms since I hurt my muscles and ligaments in my shoulder a few weeks ago.
Apparently I triggered something to cause spasms and inflammation in most of my joints, muscles and ligaments. Which in turn, as per the doctors could be Fybromialgia as the muscle pains started months ago already.
Point is, I need someone around to help me with most of the cooking. Like simple chopping of vegetables or if I need to use my processor, yep, someone must get it out of the cabinet and move it around for me.
Now, all of you cooking and baking would know that this is a near impossible to always have someone available to help.
This recipe which I adapted from the Mr Food site, was perfect – easy and I only used my electric hand mixer and a couple of stirs by hand.
See the delicious tiny bits of pineapple ! Pure delight !
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Pina Colada Frosties
- 1 cup Fresh Cream ( double cream / whipping cream )
- 1 can Coconut Milk ( 400 gr size ) = ( 14 oz )
- 1/2 cup Icing Sugar
- 1 can Crushed Pineapple well drained ( 420 gram size ) = ( 14.2 oz )
- 12 Red Glace Cherries
- 1/2 cup Coconut Flakes
- 2 TB Caster Sugar
- Whip the Cream until stiff peaks form – add the Coconut Milk and Icing Sugar – beat on low to just combine
- Stir in the Pineapple and place in the freezer for an hour – stir after 30 minutes
- After an hour, stir again and scoop the partially frozen mixture into 12 silicone cups or into a muffin pan – freeze 2 – 3 hours until set
Meanwhile, place the Coconut Flakes in a dry pan over medium heat – add the Caster Sugar and stir until the Sugar has dissolved and the Coconut is lightly toasted (be careful – it browns very quickly and keeps on browning even after you remove the pan from the heat – I immediately remove the toasted Coconut from the pan into a separate bowl)
- Top each frosty with a Glace Cherry and sprinkle with the toasted Coconut
Keep in the freezer compartment until ready to serve
- Icing Sugar = Confectioners Sugar or Powdered Sugar
- Caster Sugar = Finer than Granulated Sugar or a.k.a. Super Fine Sugar
Keep in the freezer compartment until ready to serve.