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.
Ingredients
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
Instructions
- 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!
Notes
Recipe adapted from Bluebirds and Blackberries