Description
A refreshing and creamy Virgin Piña Colada recipe that combines homemade or store-bought cream of coconut with pineapple juice and frozen pineapple for a tropical non-alcoholic drink perfect for any occasion.
Ingredients
Units
Scale
Virgin Piña Colada
- 1 cup cream of coconut (see notes for homemade recipe or use store-bought, 8 ounces)
- 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 Recipe (if making homemade)
- 1 (13 ounce) can regular coconut milk (not lite)
- 1 cup granulated sugar
- 1/8 teaspoon kosher salt
Instructions
- Prepare Cream of Coconut: If making homemade, combine coconut milk, sugar, and kosher salt in a small saucepan. Heat over medium-low heat for about 5 minutes until sugar dissolves completely. Let the mixture cool and thicken, then chill completely before using.
- Combine Ingredients: In a blender, add 1 cup cream of coconut (homemade or store-bought), 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 (about 3 cups).
- Blend Smooth: Blend all ingredients until completely smooth, about 1 minute, ensuring a creamy texture.
- Freeze Mixture: Transfer the blended mixture to a container with a lid and freeze for 45 minutes to 1 hour until it is partially frozen.
- Reblend for Creaminess: Return the partially frozen mixture to the blender and blend again briefly for a few seconds until smooth and creamy.
- Serve: Pour into glasses, garnish with maraschino cherries, fresh pineapple wedges, parasol picks, and straws if desired. Serve immediately.
Notes
- Cream of coconut homemade recipe yields about 2 cups; use half for one batch of Virgin Piña Colada and store the rest refrigerated for up to 5 days or frozen up to 3 months.
- If using frozen homemade cream of coconut from freezer, thaw slightly before blending but not completely.
- Store-bought cream of coconut brands like Coco Lopez, Coco Real, or Goya are convenient alternatives; use 1 cup per batch.
- Molasses is optional but adds a subtle depth of flavor.
- Garnish with maraschino cherries and fresh pineapple for an authentic tropical presentation.
- This non-alcoholic version makes a perfect party beverage or refreshing snack on a hot day.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 25 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
