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Pina Colada Tacos

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Enjoy the tropical flavors of a Pina Colada in a delicious and easy to make dessert taco.  Piña Colada Tacos are filled with caramelized pineapples in a coconut sauce that are perfect for your dessert tables and summer BBQs.

Piña Colada Tacos on white plate with text overlay


If you’re looking for a last minute dessert to make for a summer BBQ or dessert tray, these Piña Colada Tacos will wow your guests and they taste amazing.  These sweet tacos are simple to make and while they do call for a couple of ingredients you may not have in your pantry, they are easily found at the grocery store.  

Summertime calls for tropical flavors, such as these Piña Colada Tacos, and other yummy recipes from #OurFamilyTable group of food bloggers.  Check out more tropical flavored recipes below this one.  

How to Make Piña Colada Tacos 

Not all recipes with soft taco shells need to be savory.  Making a sweet mini taco with them is easy to do.  I used a 3-inch biscuit cutter to cut rounds out from the flour tortilla shells.  Side note: the scraps can be used to make cinnamon sugar chips to snack on.

Cutting mini taco shells from tortillas


The next step is to combine the melted coconut oil, cinnamon, and sugar in a bowl.  

cinnamon sugar mixture for mini tacos


Then toss the tortilla rounds in the mixture to coat.

coating mini tacos with cinnamon sugar


Once that is done, you will use the back side of a muffin tin to form the mini taco shells. Then bake them for a few minutes.  

baking mini cinnamon sugar taco shells


Allow them to cool completely before removing from the muffin tin. Side note: these mini sweet shells can be filled with many sweet fillings like apple pie filling, ice cream, and more.

cinnamon sugar mini taco shells


To make the pineapple filling, I used 4 cups of canned pineapple tidbits that I drained.  I also used cream of coconut to make a bit of a saucey glaze.  You can use fresh pineapple but the cooking time will increase to ensure the pineapple is tender enough.  Saute the pineapple in a little bit of coconut oil until the fruit is caramelizing, then add the cream of coconut and heat through.  Allow pineapple to cool completely before filling the mini taco shells.

caremlizing pineapple in coconut cream milk


Fill the mini shells with the pineapple mixture, top with toasted coconut, and a maraschino cherry.

Pina Colada Dessert Tacos


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Piña Colada Tacos on white plate

Piña Colada Tacos

Enjoy the tropical flavors of a Piña Colada in a delicious and easy to make dessert taco.  Piña Colada Tacos are filled with caramelized pineapples in a coconut sauce that are perfect for your dessert tables and summer BBQs.
4.50 from 4 votes
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For the cinnamon sugar shells:

  • 5 large flour tortilla shells
  • 2 tbsp coconut oil, melted
  • 3 tbsp sugar
  • 1 tsp cinnamon

For the Pineapple filling:

  • 1 tbsp coconut oil
  • 4 cups canned pineapple tidbits (2 cans, measured) OR you can use 4 cups fresh pineapple cut up
  • 6 tbsp cream of coconut
  • maraschino cherries, for garnish
  • toasted coconut, for garnish


  • Preheat the oven to 400 degrees and lightly spray the bottom of two 12-cup muffins tins with non-stick spray.
  • In a mixing bowl, stir together the melted coconut oil, cinnamon, and sugar.
  • Using a 3-inch biscuit or round cookie cutter, cut rounds out from the flour tortilla shells. Toss the rounds in the cinnamon sugar mixture to coat.
  • Place all the mini taco shells between the crevices of the upside-down muffin tin and bake the shells in the oven for 6 minutes. Remove from oven and allow to cool completely before removing from muffin tin.
  • Heat a skillet to medium-high and melt the one tablespoon of coconut oil. Add the pineapple and saute until the fruit starts to caramelize and browns a bit.
  • Add the cream of coconut and stir into pineapple, heat a minute and remove from heat. Be sure not to add too much cream of coconut. You don't want it to be too saucey - it will make the shells soggy then.
  • Once the shells and pineapple have cooled, fill the shells with the fruit filling. Top with toasted coconut and a cherry!


Recipe adapted from Bluebirds and Blackberries 

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!


Pineapple dessert tacos


Tropical Flavors

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4.50 from 4 votes (2 ratings without comment)

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  1. I love everything about this, from the mini taco shells baked on the back of the muffin tin (genius!) to the caramelized pineapple and coconut filling (yummmmm!). I have been wanting to see the recipe since you shared the sneak peek.

  2. 5 stars
    Ok how fun are these? Such a great idea to use the back side of a muffin tin! I can’t wait to make these, perfect bite sized dessert!

  3. 5 stars
    My whole family has a sweet tooth so I’m always looking for simple delicious recipes and this one did not disappoint! It really was so easy to make and was so delicious. Thanks for this, its a keeper!