Memorial Day weekend is upon us and so are the many weekends of cookouts and gatherings that will follow!
However, it’s sometimes difficult to find the time to make food for each one...
I love having some quick, easy, and pleasing recipes in my back pocket, so I made one for you all to add to your repertoires as well!
And, of course, all of the ingredients total up to less than a Jack$on!
I was all set to make a pasta dish, because—let's face it—that's a staple pot luck dish!
But just before I was about to get everything together for the post, I spoke with Damaris and she was in the midst of cooking her pasta dish submission.
Suffice it to say, I thought maybe I should go a different route —not that two pasta dishes are ever a problem, but variety is even better!
I decided on dessert instead!
That’s honestly what my family always expects and wants from me anyway.
I tried to think of something I had never made for them that everyone would enjoy. Enter Piña Colada Tacos!
I mean, could anything sound more festive and party-ready?!
These little sweet treats pack a great flavor and I must say, I had never had one until I made them!
They are taste-tastic!
I went ahead and made the libation-free version since I knew the kiddos would be eating them, but if you’re feeling saucy, add a little rum in there!
Either way, I think these will be a big hit at any party.
Piña Colada Tacos (Vegan)
- 3 tablespoons sugar
- 2 tablespoons vegan butter or coconut oil
- 1 teaspoon cinnamon
- 5 large flour tortillas, burrito size
- 1 tablespoon coconut oil
- 4 cups fresh or canned pineapple chunks, drained
- 6 tablespoons cream of coconut (I used Coco Lopez brand)
- 2 to 3 tablespoons rum (optional)
- 25 maraschino cherries, for a garnish
- Preheat the oven to 400°F and prepare two 12-cup muffins tins.
- In a large mixing bowl, stir together the sugar, butter (or coconut oil), and cinnamon.
- Stack your tortilla shells as evenly as possible and use a biscuit cutter to cut out your taco shells (I used a 3½-inch-round cutter), then toss the rounds in the cinnamon mixture to coat (Heads up: this is kind of messy to do with your hands!).
- Preheat a skillet (preferably cast iron) on medium-high heat for the pineapple.
- Place all the taco shells between the crevices of the upside-down muffin tin as seen in the picture above; bake the shells in the oven for 6 minutes, then remove to cool.
- Meanwhile, melt the coconut oil in the skillet and add the pineapple. Stir and lightly caramelize the pineapple chunks until they are softened through. Remove them from the heat, then stir in some of the cream of coconut—just enough to give it flavor, you don’t want them to be too saucy or they will make the shells soggy. Also, if you are using rum, add it here, but then add less cream of coconut to balance out the addition of the extra liquid.
- Once the shells and pineapple have cooled, build your tacos. Evenly distribute the pineapple in the shells, drizzle with a little more cream of coconut, and top with a cherry!
- Full disclosure: I had a fresh pineapple when I made these, so it took me over 20 minutes by a little bit (since I cut the pineapple, rather than using it straight from a can); otherwise it’s totally a 20-minute quick fix recipe!
- If you are using canned pineapple, make sure to start by draining it well while you begin the next step. If using fresh, you should still drain after cutting.
- I didn’t have any on hand, but a dollop of cocowhip and/or toasted coconut flakes would be a delicious garish as well! Get creative, but most of all enjoy your holiday and some great food!