Description
A creamy and refreshing Virgin Piña Colada made with homemade or store-bought cream of coconut, pineapple juice, lime juice, and frozen pineapple. This non-alcoholic tropical drink is perfect for any occasion and easy to prepare using a blender and freezer.
Ingredients
Units
Scale
Virgin Piña Colada
- 1 cup cream of coconut (see notes for recipe) (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 (optional, for 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 coconut milk, granulated sugar, and kosher salt. Heat over medium-low heat for about 5 minutes, stirring occasionally until the sugar dissolves completely. Remove from heat and allow the mixture to cool and thicken. Chill completely in the refrigerator or freezer before use.
- Blend Ingredients: In a blender, add 1 cup of 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 of frozen chopped pineapple. Blend until completely smooth, about 1 minute.
- 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 but not solid.
- Blend Again: Return the partially frozen mixture to the blender and blend for a few seconds until smooth and creamy.
- Serve and Garnish: Serve the Virgin Piña Colada immediately in chilled glasses. Garnish with maraschino cherries, fresh pineapple wedges, parasol picks, or straws as desired.
Notes
- Cream of coconut homemade recipe yields about 2 cups; use half for this recipe and save the other half refrigerated for up to 5 days or freeze for up to 3 months.
- If using store-bought cream of coconut (like Coco Lopez or Goya), use 1 cup (8 ounces) per batch.
- For best texture, make sure the cream of coconut is well chilled before blending.
- If freezing longer than 1 hour, the mixture may become too solid and require thawing before blending again.
- Molasses is optional but adds a subtle depth of flavor that complements the sweetness.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 28 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
