Do you like Piña Coladas? Did you just sing the previous line? I did! So why am I singing about Piña Coladas? Because today is National Piña Colada day of course! Today the Sunday Supper taste makers are sharing our favorite coconut recipes to help celebrate National Piña Colada Day.
Since it's National Piña Colada Day I wanted to make something with all the traditional flavors of a Piña Colada. That means I needed rum, pineapple, and coconut. I also most often see a cherry on top as well. I decided to make an easy Pina Colada Fudge. I love making flavored fudge because it only takes 5 minutes to make and people love different flavored fudge.
Piña Colada is a fun flavor because it's tropical and makes people think of the beach. Making fudge is usually heavy and decadent which doesn't really put me in the mind of the tropics so I thought it was going to be interesting to meld the two together into one delicious dessert.
I actually found a great recipe that makes the base of the fudge out of cream cheese frosting and white chocolate. I've never made a fudge with frosting but it tasted pretty great. I added in dried pineapple, coconut flakes, rum, and macadamia nuts for a salty and more tropical flavor. Once it was in the pan I added cherries and more coconut flakes.
The fudge was firm when it was finished and was filled with good flavors. The pineapple, coconut, rum, and nuts really mellowed out the super sweet flavor of the fudge. In the end it was sweet but tropical and really tasted like Piña Coladas. It also looked really fun and would be great to serve at a luau or outdoor party.
- 1 (12 oz) container cream cheese frosting
- 12 oz. white chocolate chips
- 1 Tablespoon butter
- 1 Tablespoon light rum
- 6 oz. dried pineapple, chopped
- ¼ c. macadamia nuts, chopped
- 1 jar maraschino cherries
- ¾ c. coconut flakes, divided
- Line an 8 x 8 baking dish with foil.
- In a medium saucepan combine the cream cheese frosting, white chocolate chips, and butter. Heat over medium low heat, stirring frequently, until the chocolate chips have melted and everything is smooth.
- Remove from heat and stir in the rum, pineapple, nuts, and ¼ cup of coconut flakes. Stir well and pour into the prepared pan.
- Quickly push 20 cherries into the fudge (4 down and 5 across). Sprinkle with the remaining coconut flakes. Gently press down on the coconut flakes so that they will stick.
- Refrigerate for 30 minutes or until solid.
- Carefully remove the foil from the pan. Cut into 20 squares using the cherries as a guide for where to cut.
Recipe slightly adapted from The Gold Lining Girl
More Tropical Recipes:
- Piña Colada Pancakes by Dizzy Busy and Hungry
- Easy Piña Colada Salad by April Golightly
- Piña Colada Coleslaw by Culinary Adventures with Camilla
- Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
- Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
- Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking