Best Blue Hawaiian Recipes

BLUE HAWAIIAN

Steps:

• Pour the pineapple juice, curacao, and rum into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

BLUE HAWAIIAN

Steps:

• Blend all ingredients in a blender until smooth.

BLUE HAWAIIAN

Steps:

• Fill glass with ice. Add Smirnoff Orange Flavored Vodka, blue curacao, orange juice, and pineapple juice. Stir well. Garnish with orange slice.;

COOL BLUE HAWAIIAN

Steps:

• In blender, combine ice, pineapple juice, blue curaçao, rum, and cream of coconut and blend until mixture is smooth. Pour into 4 glasses. Garnish with pineapple slices and cherries.

BLUE HAWAIIAN COCKTAIL

Steps:

• Combine rum, blue Curacao, pineapple juice, cream of coconut, and 1 cup crushed ice in blender. Puree on high speed until smooth. Pour into chilled highball glass.
• Garnish with a slice of pineapple and a maraschino cherry.

BLUE HAWAIIAN RECIPE

Steps:

• Place coconut on small plate.
• Cut slit in each pineapple wedge from point end to center of wedge. Dip, 1 at a time, into coconut, turning to evenly coat both sides of each wedge.
• Blend all remaining ingredients except ice in blender until blended. Add ice; blend on high speed until smooth.
• Pour into 2 glasses. Place pineapple wedge on rim of each glass.

BLUE HAWAIIAN

Steps:

• Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh crushed ice. (Or simply combine everything in a blender cup. Add 3/4 cup of crushed ice and flash blend for 5 seconds. Pour into cocktail glass.) Garnish with the pineapple leaf and lime wheel.

BLUE HAWAIIAN HAPPY HOUR PIE

Steps:

• Spray 9-inch glass pie plate with cooking spray. In food processor, place cookies. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until well blended. Press crumb mixture in bottom and up side of pie plate; set aside.
• In large saucepan, mix remaining ingredients except whipped cream with whisk. Cook over medium heat, stirring constantly with whisk, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Pour filling into crust. Cool 20 minutes.
• Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate until firm, about 4 hours.
• To serve, cut chilled pie into slices. Top with whipped cream. Store remaining pie covered in refrigerator.

TWISTED BLUE HAWAIIAN COCKTAIL

Steps:

• 1. Place all ingredients in a blender except for the cherries and whip cream.
• 2. Blend until well blended and icy. Pour into glasses garnish with whipped cream and Maraschino cherries. Enjoy Note this makes two small drinks or one large drink.

BLUE HAWAIIAN

Steps:

• Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed.
• Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

BLUE HAWAIIAN

Steps:

• Shake with ice and strain into a martini glass.

BLUE HAWAIIAN PIE

Steps:

• Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell.
• In 2-quart saucepan, mix half-and-half, coconut milk, eggs, 3/4 cup sugar, the flour and salt. Heat to boiling over medium-low to medium heat, stirring constantly with whisk. When mixture has thickened, remove from heat.
• Press mixture through strainer into large bowl. Stir in 1 teaspoon of the vanilla and blue food color to desired color. Add coconut and pineapple.
• In large bowl, beat cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 1/3 cup sugar and remaining 1 teaspoon vanilla. Beat until cream holds its shape. Transfer to another bowl; set aside.
• Spread coconut mixture in pie crust. Top with whipped cream.
• Refrigerate 3 hours before serving.

BLUE HAWAIIAN

Steps:

• 1. For best results, chill cocktail/martini glasses in freezer for an hour (or longer) before serving.
• 2. Place all ingredients (except maraschino cherry) in blender. Cover, and blend on high speed for 45 seconds or until slushy.
• 3. Pour into chilled martini glass, garnish with cherry, and serve.