Island Cocktails on sisterMAGAZINE
Hosting a summer party? Want to make something special for a beach themed dinner? Ready to feel like you’re at the pool even though you’re stuck in the daily grind? Island cocktails are the way to go.
This Pina Colada Granita (or these other island cocktails and the desserts inspired by them) is sure to be a hit for whatever mood you’re in. Go ahead and grab your sunglasses and ditch your clocks and schedules – your mind is going to be on island time as soon as you dig in.
This post first appeared August 19, 2012 as part of the Simple Sundays series. I hope you enjoy these favorite recipes from my kitchen!
Do you see that cocktail umbrella? Oh yes, you know what that means. I have a treat for you. Yes you, the hard working grown up, the one who is hopefully enjoying a leisurely Sunday before the Monday grind. Say it with me: Pina…Colada…Granita.
Oh yes. Pina Colada Granita. The perfection of island cocktails. I like to think of it as snow cones for grown ups. Cool and frosty, and definitely boozy – doesn’t that sound divine?
But it doesn’t stop there.
I am pleased to share that my images and recipes for island cocktails and cocktail inspired desserts were featured in the Summer issue of Berlin-based sisterMAGAZINE. Co-founder and Editor Theresa (“Thea”) Neubauer first contacted me several months ago, introducing me to this sophisticated and dynamic new online magazine, and I was not only instantly drawn by its modern sensibility and international flair, but was so touched by the fact that it was the partnership of two sisters that brought this magazine to fruition.
You know how dearly I value the special relationship between sisters; hearing their story and how Toni and Thea harnessed their talents to creating a magazine for modern women in this digital age was simply inspiring. So when Thea asked if I would be interested in contributing to sisterMAG’s Issue N°3, I was more than pleased to collaborate. I took inspiration from a recent vacation, so the article features two original recipes, Pina Colada Panna Cotta and Pina Colada Granitas, as well as several other cocktail-inspired desserts that have been previously published on Kitchen Confidante.
Check it out starting on page 122. I think you’ll find that SisterMAGAZINE not only has an enormous amount of delicious inspiration, but also fabulous features on photography, fashion and travel. And that is just the beginning. Cheers!
More Cocktail Inspired Desserts
Pina Colada Muffins
More Island Cocktails
Peach Sorbet Mojito Float
Kiwi Lime Mojito
Red White and Blue Berry Sorbet Floats
Watermelon Lime Margaritas
Ginger Cantaloupe Sangria
Pina Colada Granita
- 1 cup pineapple juice
- 2 cups fresh pineapple chunks
- 1 cup rum (like Malibu Caribbean Rum or Bacardi Puerto Rican Rum)
- 3/4 cup cream of coconut (like Coco-Lopez)
- Place pineapple juice, pineapple chunks, rum, and cream of coconut into a blender and blend until smooth.
- Pour into a container (a loaf pan or 8×8 works), cover tightly, and freeze for at least 5 hours or overnight.
- When the granita is firm, use a fork to scrape the granita until fluffy.
- Place in serving glasses and enjoy.
Pina Colada Panna Cotta
- 1 14 oz can coconut cream
- 1/4 cup water
- 2 package unflavored gelatine 1/2 oz total
- 1 15 oz can cream of coconut
- 2 tablespoon agave nectar, simple syrup, or sugar to taste
- For the Panna Cotta layer:
- In a saucepan, combine 1 cup of coconut cream with 1/4 cup of water. Sprinkle 1 package (1/4 oz) gelatin over the coconut cream and let it sit for 5 minutes. Warm the saucepan over low heat and stir, until the gelatin dissolves completely.
- Add the remaining coconut cream and cream of coconut, and cook over medium heat until steam rises, stirring periodically. Turn off the heat, cover the pan, and allow to sit for about 20 minutes.
- Pour the mixture into your ramekins or serving cups and chill in the refridgerator for at least 4 hours.
- For the Gelee layer:
- Sprinkle 1 package gelatin (1/4 oz) over 1/2 cup cold pineapple juice, let stand 1 minute. Take other 1/2 cup of pineapple juice and bring it to a boil, add to gelatine mixture and stir thoroughly, until the gelatin dissolves, about 5 minutes. Sweeten to taste, depending on the pineapple juice with agave nectar, sugar, or simple syrup.
- When the coconut panna cotta layer is firm, add a layer of pineapple gelee to each ramekin/serving cup. Return to refridgerator and chill for another 4 hours.
Loved your piece in Sister Mag! I’ll be working with the girls this Fall and had the pleasure of meeting them at The Hive in Berlin – they blew me away! Perhaps you can sneak away and come to Berlin for the 2013 conference?
I saw that you met Toni and Thea and chuckled to myself at what a small world this is – such is the beauty of the internet! You are dangling a very tempting idea in front of me, Lindsey. I was hoping to attend Alt next year but missed the registration…perhaps I should look into The Hive instead! The last time I was in Germany, my plans to go to Berlin were ruined, perhaps it is time to fix that :)
Congratulations Liren! What a lovely feature and fun magazine :)
And what a deliciously delightful summer treat :)
Darling, this is so wonderful! Congratulations! Now i want to sit on the beach and drink some cocktails! Ok, i ALWAYS want to be doing that… but now I REALLY want it :-)
Congrats Liren…how exciting to be featured in such a wonderful magazine. Pina colada granita look like something I would enjoy. Beautiful photography as always…
Hi Liren! Congratulations!!! You truly deserve it… I love all your photos, recipes, writing… Thea has amazing taste!
:)!! Your recipes are gorgeous and thanks again for these lovely words. We are proud to have you as contributor to our third issue and hope to work together in the future again! Have a lovely week, hopefully it is as sunny and hot as it is here in Germany right now!
Yours, Thea // sisterMAG
sisterMAGAZINE is gorgeous! The photos make me wish that I was somewhere exotic lying on the beach. Your pina colada granita looks so refreshing and summer perfect.
Congratulations! How exciting. The granita looks wonderful.
Congratulations Liren! Pina cola in granita form sounds really good especially during these very hot days. Will check out the magazine. It seems very interesting.
Congratulations on the feature, Liren! Can’t wait to check it out and both desserts sound fabulous!