Pina Colada Butter
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 1:41am

Ingredients




4 sticks butter, softened
1 (8 oz) can crushed pineapple, drained
1 cup flaked coconut
1/4 cup chopped drained maraschino cherries

Preparation

1 In a small bowl, combine all the ingredients. Serve immediately, or cover and chill, then soften a bit before serving.

About


Serving Suggestions: Smear Pina Colada Butter on cinnamon-raisin bread or toasted pound cake for a tropical breakfast treat.
Saute a pound or so of shrimp in 3 tablespoons Pina Colada Butter for a fast dinner or a quick-as-can-be appetizer.
Dollop Pina Colada Butter on pancakes or melt on waffles for a taste of the islands, Mon!