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Fernanda

Fernanda López

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Recipe of Pineapple Colada
Recipe

Pineapple Colada

20 mins
45 mins
Low
3
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One of the most famous cocktails, converted to a very simple and exquisite pancake. What more could you want?
Learn more about Fernanda López

Ingredients

10 portions
  • 500 grams wheat flour, sifted
  • 250 grams Gloria® butter without salt
  • 250 grams sugar
  • 5 eggs
  • 1 tablespoon baking soda
  • 3/4 cups pineapple juice
  • 3/4 cups coconut cream
  • 1/2 cups Pineapple in syrup, chopped, reserving a bit of the syrup
  • 1/2 cups coconut, grated
  • 4 ounces Rum

Preparation

Flour the mold and preheat the oven to 180 ° C.
Mix pineapple, coconut, pineapple juice, coconut cream and rum, reserve.
Accrete the butter and sugar, add the one by one, then the sifted flour combined with the baking powder, then quickly add the mixture of coconut, pineapple, etc.
Bake for 45 minutes at approximately 180 ° C. Until golden brown, let cool and serve.

TIPS

If desired, you can omit the white rum, so that the youngest of the house can eat it. The cooking time is relative, since each oven is different.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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