Description
This Virgin Piña Colada recipe offers a creamy, tropical non-alcoholic cocktail made with homemade or store-bought cream of coconut, pineapple juice, lime juice, and frozen pineapple. It’s blended to smooth perfection, then partially frozen for a refreshing treat, perfect for any occasion.
Ingredients
Units
Scale
Main Drink Ingredients
- 1 cup cream of coconut (see notes for homemade recipe)
- 3/4 cup pineapple juice (6 ounces)
- 2 tablespoons fresh lime juice (about 1 lime juiced)
- 1 teaspoon rum extract
- 1 teaspoon molasses (optional)
- 10 ounces frozen pineapple, chopped (about 3 cups)
- Maraschino cherries to garnish (optional)
- Fresh chopped pineapple to garnish (optional)
Cream of Coconut Ingredients (Homemade)
- 1 (13 ounce) can regular coconut milk (not lite)
- 1 cup granulated sugar
- 1/8 teaspoon kosher salt
Instructions
- Prepare Cream of Coconut: In a small saucepan, combine the can of coconut milk, 1 cup granulated sugar, and 1/8 teaspoon kosher salt. Heat over medium-low for about 5 minutes until the sugar dissolves completely. Allow the mixture to cool and thicken. Chill it completely before use. (Skip this step if using store-bought cream of coconut.)
- Combine Ingredients: In a blender, add 1 cup cream of coconut, 3/4 cup pineapple juice, 2 tablespoons fresh lime juice, 1 teaspoon rum extract, 1 teaspoon molasses (if using), and 10 ounces frozen chopped pineapple.
- Blend Smooth: Blend the mixture on high for about 1 minute or until completely smooth and creamy.
- Freeze Mixture: Transfer the blended mixture to a container with a lid and freeze for 45 minutes to 1 hour until partially frozen.
- Re-blend: Return the partially frozen mixture to the blender and blend for a few seconds to create a smooth, creamy texture.
- Serve and Garnish: Pour into glasses and garnish with maraschino cherries, fresh pineapple wedges, straws, and parasol picks if desired. Serve immediately.
Notes
- The cream of coconut recipe makes about 2 cups; use half for this recipe and save the other half refrigerated for up to 5 days or frozen for up to 3 months.
- If frozen, thaw cream of coconut slightly before blending. Stir well before use if refrigerated.
- Store-bought cream of coconut brands include Coco Lopez, Coco Real, and Goya; use 1 cup per batch.
- Molasses is optional and adds a subtle depth of flavor.
- Partial freezing is key to achieving the classic creamy texture without fully freezing the mixture solid.
- This recipe yields about 4 servings, perfect for small gatherings or family treats.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 25 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
