Celebrate National Piña Colada day with Puerto Rico Resorts Recipes

In Celebration of National Piña Colada Day, July 10th, mix up these Piña Colada-inspired food, beverage and spa recipes from Puerto Rico resorts El Conquistador, A Waldorf Astoria Resort and The Condado Plaza Hilton.

Puerto Rico is the island where the Piña Colada was created, after all! So where better to find recipes that highlight the authentic flavors of the Pina Colada.

 

A Tropical Delight: “Piña Alocada” | The Condado Plaza Hilton

Ingredients:

• 1 ½ oz. Coconut flavored vodka (such as Ciroc)
• 1 ½ oz. Coconut water
• 1 ½ oz. Pineapple juice
• ½ oz. Cinnamon syrup
• Pineapple wedge (for garnish)

 

Mocktail version:

Ingredients:

• 1 oz. Coconut Water with Coconut pieces
• 2 oz. Pineapple Juice
• 1/2 oz. Cinnamon Syrup

 

Method:

1. Add all the ingredients to a shaker and fill with ice.
2. Shake, and strain into a glass filled with fresh ice.
3. Garnish with a pineapple wedge.
4. Enjoy!

 

 

A DIY Sugar Scrub: Waldorf Astoria’s Spa Coconut Sugar Scrub | El Conquistador Resort, A Waldorf Astoria Resort

Celebrate National Piña Colada Day with this deeply nourishing and hydrating, this scrub is a tropical ritual that originated in the South Pacific. Following the sugar scrub, buff away aging skin cells by applying a rich blend of cold pressed coconut oil to nourish, moisturize and protect skin.

 

Ingredients:

• 2 oz. Pure Coconut Oil
• 1 oz. Coconut Milk
• 1/3 oz. Organic Refined Sugar
• 2 oz. Coconut Hydrating Lotion

 

Method:

1. Mix the coconut oil and coconut milk with the sugar, making a smooth, light paste.
2. Apply in a circular motion throughout the entire body.
3. Rinse off in shower or tub.

 

 

A Healthier Treat: Besitos de Coco (Coconut Kisses) | El Conquistador Resort, A Waldorf Astoria Resort

Celebrate National Piña Colada Day with this cookie recipe. If Puerto Rico had a national cookie, it would be besitos de coco – also called “coconut kisses.” Here is a lighter version of the much-loved treat, recipe courtesy of Michelle Rivera, Pastry Chef at El Conquistador Resort, A Waldorf Astoria Resort.

 

Ingredients:

• 3 c. Shredded Coconut, Unsweetened
• 1 ¼ c. Caribbean Trading Coconut Cane Sugar
• 3/4 c. Cake Flour
• 2 eggs
• ½ c. Light Corn Syrup
• 2 tbsp. Unsalted Butter, Melted
• Pinch of Caribbean Trading Sea Salt

 

Method:

1. Set the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk to blend the coconut, sugar, flour, and salt.
3. In another bowl, whisk the eggs.
4. Stir into corn syrup and butter into the egg mixture.
5. Add the egg mixture to the dry ingredients and mix well with a spoon until completely blended. Let the mixture rest at room temperature for 10 minutes.
6. Form 2 tbsp. mounds on the parchment, arranging them about 2 inches apart. Place a second sheet of parchment over the mounds and flatten them slightly with another baking sheet or pie pan to make 2-inch-thick rounds. Lift off the sheet or pan and parchment and use your fingers to press in any uneven edges to form neat rounds.
7. Bake the cookies, rotating the sheet halfway, for 15 minutes or until golden, a little darker on the bottoms and around the edges. Transfer the cookies to wire racks and cool completely.

 

A Decadent Dessert: Piña Colada Cobbler | El Conquistador Resort, A Waldorf Astoria Resort

Celebrate National Piña Colada Day with this decadent cobbler.  Recipe courtesy of Michelle Rivera, Pastry Chef at El Conquistador Resort, A Waldorf Astoria Resort.

 

Ingredients:

For the filling:

• 1 Large Fresh Pineapple (cut into chunks)
• 1/2 c. Caribbean Trading Coconut Cane Sugar
• 1/2 c. Coconut Flavored Rum
• 1/2 tsp. Salt
• 4 tbsp. Softened Butter

For the sauce:

• 2 c. Pineapple Juice
• 3 c. Coconut Cream
• 1/4 c. Cornstarch
• 1 c. Water

For the cobbler dough:

• 3 c. All-Purpose Flour
• 3 c. Cake Flour
• 2.5 tbsp. Baking Powder
• 1/2 tsp. Salt
• 1 c. Sugar
• 1 lb.  Cold Butter
• 2 c. Sour Cream

 

Method:

1. Preheat the oven to 350 degrees.
2. In a saute pan over high heat, melt butter.
3. Add to the melted butter the pineapple, salt and sugar. Cook until caramelized and flambe with the rum until alcohol has evaporated, strain and set aside.
4. In a saucepan, bring the pineapple juice and coconut cream to a boil, then let sit to room temperature.
5. Combine the two mixtures in a baking container, cover with the cobbler dough and bake for 15-20 minutes at 350. Serve warm topped with coconut ice cream.