Pina Coladas

Welcome Back to Easy Desserts,

Just because we are in September in SoCal doesn’t mean summer is over, so to help us “Escape” the heat here’s another summertime fun parfait. Over the weekends, I enjoy spending time with some of my close friends. One of them enjoys listening to the radio when we go out. The local station, she enjoys listening to plays lots songs from the 80s. It’s fun to see her smile as the music plays. One song in particular, really causes her smile to glow as she giggles. I don’t think she understands the lyrics to the songs, but she enjoys just the same. I enjoy seeing her smile when one of her favorites starts to play.

I hinted at the song at the start of my post (do you see it?)


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If you guessed “Escape” by Rupert Holmes than you are right, below I added the words from the first chorus.

“If you like Piña Coladas, and getting caught in the rain
If you're not into yoga, if you have half a brain
If you like making love at midnight, in the dunes of the cape
I'm the love that you've looked for, write to me, and escape”

While my shopping for future dessert supplies I saw some pineapple Jell-O. I thought ‘Pineapple gelatin would be something fun to try.’ Then the chorus and thoughts of a family friendly Piña Colada came to mind. I pulled out my Jili cups from SupaCute and started whipping up some Piña Coladas made from gelatin and pudding.


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History of Piña Coladas:

The name piña colada literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.

Ramón "Monchito" Marrero Pérez (pictured above) claims to have first made it at the Caribe Hilton Hotel's Beachcomber Bar in San Juan in 1954, using Don Q Gold rum and the then newly-available coco lópez cream of coconut.

Coco lópez was developed in Puerto Rico in 1948 by Don Ramón López-Irizarry, hence the Puerto Rican connection and the 1952 account of the drink's creation. Some say the drink did not acquire its name until the 1960s.

The Caribe Hilton Hotel sits on a 17-acre peninsula outside San Juan and was the first luxury hotel to open in the region, becoming a popular destination for the rich and famous who helped spread the word of the drink.

Ramón "Monchito" Marrero claims to have created the Piña Colada in 1954 when a bartender at the Caribe Hilton. After three months of experimentation, Mr. Marrero finally settled upon the recipe for the Piña Colada, which he felt captured the true nature and essence of Puerto Rico. He continued to serve the drink at the Caribe Hilton for 35 years after its creation and was finally rewarded for his efforts in 1978 when Puerto Rico officially proclaimed the cocktail its national drink.

Variations of Piña Coladas:


Amaretto Colada- amaretto substituted for rum.
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Chi chi- with vodka in place of rum.
photo credit: Pinterest


Lava Flow- strawberry daiquiri and piña colada blended together.
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Staten Island Ferry- malibu rum and pineapple juice, over ice.
photo credit: Pinterest


Kiwi Colada- with kiwifruit in place of pineapple juice.
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Blue Hawaii- a Piña Colada with blue Curaçao
photo credit: UK Pinterest


Soda Colada- soda is used instead of coconut milk
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Fun Date and Year:

National Piña Colada Day is celebrated on the islands (and in the States) on 10 July.
“Escape” (The Piña Colada Song) by Rupert Holmes was released in 1979


What You’ll Need:

1 box pineapple gelatin
2 boxes coconut pudding (doesn’t have to be “cook & serve” I grabbed the wrong box)

optional - (toasted) coconut flakes for the rims of the cups
optional - 24 slices or chunks of pineapple
optional - 24 maraschino cherries
optional - 24 tropical umbrellas
optional - 8 straws (cut in thirds)


Before filling my cups I decorated them with the toasted coconut. The coconut flakes don’t have to be toasted, but I thought it would bring some color to the dessert. Don’t worry about how cups look at this point, I promise no one will notice once they are filled and decorated.


Piña Colada Layer:

Dump the pineapple gelatin into a small bowl. Bring a cup of water to a boil, then pour into the small bowl to dissolve the gelatin. Next, make the coconut pudding according to the directions on the box. Once the pudding is mixed well add about 5 or 7 tablespoons (depending on your taste) of the gelatin to the pudding. Stir till smooth, it will look like it’s separating, but keep stirring, it will blend together.


Finishing Touches:

Feel free to decorate with more toasted coconut, pieces of pineapple & cherries, straws, and /or tropical umbrellas to complete your own “Paradise in a Glass” look for these desserts.


Enjoy these treats for about a week when covered or unless the dairy expires before.


For any questions about this recipe please contact me at:

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And for a full list of my desserts you can visit my website:
While on my site feel free to check out my “Boozie Desserts” under the Desserts tab to see other dessert-inspired cocktails and/or other alcoholic drinks for those 21 and older.


Until next time …

Dessert Girlie


Just a reminder that the Halloween Wedding post is coming soon …

Until next time …



This collage is a sample of things to come.
Please stay tuned to see more as the wedding nears.

September 16, 2017 by Monique Moussan
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