Best Pina Colada Salad Recipes

PINA COLADA FRUIT SALAD

Steps:

• For dressing, mix first 5 ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing., Refrigerate, covered, until serving. If desired, top with mint.

PINA COLADA SALAD

Steps:

• Whisk together the yogurt, coconut, and coconut milk in a large bowl. Stir in the pineapple and banana. Serve cold.

PINA COLADA SALAD

Steps:

• Mix crushed pineapple with juice, instant pudding and coconut.
• Fold in Cool Whip.
• Cream together cream cheese and sugar in separate bowl.
• Then fold into other mixture; chill.

PINA COLADA MOLDED SALAD

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes., Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally. , Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm. , To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired.

PINA COLADA FRUIT SALAD

Steps:

• Mix the strawberries, peach, banana, watermelon, blueberries, and pineapple together in a large bowl. Drizzle the pina colada mix over the fruit; stir until evenly coated.

PINA COLADA CARROT SALAD

Steps:

• In a large bowl, combine carrots, grapes, yogurt and macadamia nuts; toss to coat. Squeeze lemon wedges over salad before serving.

PINA COLADA SALAD

Steps:

• Combine milk, pina colada mix, and pineapple juice.
• Add puddings and beat for 5 minutes. Fold in pineapple, coconut, and whipped topping.
• Chill for several hours.
• Can garnish each serving with pineapple chunks and maraschino cherries.

TROPICAL PINA COLADA AMBROSIA SALAD

Steps:

• In a large bowl, fold together the Cool Whip Free and the Pina Colada Yogurt. Add in the canned fruits, marshmallows, and one (1) cup of the shredded coconut. Gently fold and toss to combine until coated.
• Refrigerate the mixture for at LEAST 2 hours or until flavors have set together.
• Optional, but recommended: if you'd like, toast the remaining ½ cup coconut. In a 300 degree F oven, line a baking sheet with parchment and lay out coconut in an even layer. Toast in 5 minute increments, stirring after each round, until golden. Sprinkle over the top of the ambrosia right before serving. Garnish with a cherry if you'd like.

PINA COLADA CARROT SALAD RECIPE

Steps:

• In a large bowl, combine carrots, grapes, yogurt and macadamia nuts; toss to coat. Squeeze lemon wedges over salad before serving.
• Yield: 4 servings.
• Originally published as Pina Colada Carrot Salad in Taste of Home
• April/May 2015, p12
• Nutritional Facts
• 4 cup equals 184 calories, 9 g fat (2 g saturated fat), 2 mg cholesterol, 157 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch 1 vegetable
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PINA COLADA SALAD

Steps:

• 1. Mix crushed pineapple with juice, instant pudding and coconut.
• 2. Fold in Cool Whip.
• 3. Cream together cream cheese and sugar in separate bowl.
• 4. Fold the cream cheese mixture into the fruit mixture; chill.

PIñA COLADA CHICKEN SALAD RECIPE - (4.7/5)

Steps:

• Preheat oven to 400°F. Dredge chicken in flour, egg, and shredded coconut and transfer to a baking sheet. Season generously with salt and pepper. Bake until cooked through and coconut is golden, about 12 minutes. Meanwhile, arrange salad. In a large bowl combine romaine, red pepper, pineapple, and chicken. In a small bowl whisk together coconut milk, lime juice and zest, and crushed red pepper flakes and season with salt. Drizzle salad with dressing and serve.