Virgin Piña Colada

Virgin Pina Colada · Piña Colada Mocktail

The Piña Colada without the rum: a thick, frozen blend of pineapple juice and sweet cream of coconut, smooth and tropical.

Alcohol-free
Blended
4 min
Hurricane glass
sweet
fruity
creamy
refreshing

Ingredients

3½ ozPineapple juice
1¾ ozCream of coconutSweetened coconut product, sold in cans or squeeze bottles. Not the same as unsweetened coconut milk.

Ice: Crushed ice · Garnish: pineapple, cocktail cherry

Method

Chill a hurricane glass in the freezer, or fill it with ice water while you prepare the drink.
Pour 100 ml of pineapple juice and 50 ml of cream of coconut into a blender.
Add about 150 g (a generous cup) of crushed ice and blend for 15 to 20 seconds, until thick and smooth.
Empty the glass if you filled it with ice water, then pour in the blended drink.
Garnish with a pineapple wedge and a cocktail cherry, and serve with a straw.

This is the alcohol-free version of Piña Colada.

Tips

Use sweetened cream of coconut, not unsweetened coconut milk or coconut cream. Stir or shake the can first, as it separates.
Chilled pineapple juice gives a thicker, colder result. For a more pronounced pineapple flavor, use freshly pressed juice.
Without rum, the drink is sweeter and less structured. Blend it well and serve it right away, before the ice melts.

History

The Piña Colada comes from Puerto Rico, and its birth is often credited to the bartender Ramón "Monchito" Marrero in San Juan in 1954. Other San Juan bars dispute that claim. Puerto Rico named it its official drink in 1978. The alcohol-free version keeps the same pineapple and coconut base and simply leaves out the rum.