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Pina Colada Foster

posted Dec 6, 2011, 3:04 PM by Unknown user   [ updated Apr 7, 2018, 6:08 PM by outdoorkitchenshow ]
Jimmy L. Babin
Creative Cajun Cooking
This just goes to show that the imagination can run wild on a Foster.
Your friends will wonder where in the world you got this idea.
Servings: 6
1/8 pound Butter (Kleinpeter Brand)
8 tablespoons Brown Sugar (Sure Fine Brand)
3 tablespoons Coconut Rum
3 tablespoons Pineapple Rum
2 tablespoons Dark Rum 151 proof
4 tablespoons Cream of Coconut
1 each Pineapple, Fresh sliced
1/2 cup Coconut shreds
  • Melt butter in a 12" skillet, mix brown sugar, and cook over a medium fire until sugar is melted.
  • Mix in cream of coconut, shredded coconut, coconut rum, pineapple rum, and stir until a slow boil effect occurs.
  • Place pineapple pieces in skillet and keep stirring and spooning over pineapple pieces for approximately 4 minutes.
  • Pour in 151 rum, stir slightly, and tilt the skillet so as allowing the fire to touch the top edge of the skillet and ignite the rum. (option, use a long lighter)
  • After the flame has burned out, turn off the burner, and let stand 2 minutes.
  • Spoon ice cream into dish and spoon pineapple and sauce over ice cream and serve immediately.
Yield: 6 servings

Per Serving (excluding unknown items): 114 Calories; 5g Fat (35.3% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
26mg Sodium. Exchanges: 1 Fruit; 1 Fat; 1/2 Other Carbohydrates.