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Piña Colada Tacos on white plate
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5 from 1 vote

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