Description
This Virgin Piña Colada recipe is a delicious, tropical non-alcoholic beverage made with a creamy blend of coconut, pineapple, and lime flavors. Ideal for a refreshing treat, it uses either homemade or store-bought cream of coconut blended with pineapple juice, fresh lime juice, and frozen pineapple, then partially frozen for a smooth, creamy texture. Garnished with maraschino cherries and fresh pineapple, this drink is perfect for any occasion.
Ingredients
Units
Scale
Virgin Piña Colada
- 1 cup cream of coconut (see notes for homemade recipe) or 8 ounces store-bought
- 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 chopped pineapple (about 3 cups)
- Maraschino cherries for garnish (optional)
- Fresh chopped pineapple for garnish (optional)
Cream of Coconut (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): In a small saucepan, combine 1 can of coconut milk, 1 cup sugar, and 1/8 teaspoon kosher salt. Heat over medium-low heat for about 5 minutes, stirring until sugar dissolves completely. Allow mixture to cool and thicken, then chill completely in the refrigerator or freezer for an hour or two before use.
- Combine ingredients in 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 to the blender.
- Blend until smooth: Blend the mixture until completely smooth and creamy, which takes about 1 minute.
- Partially freeze the mixture: Transfer the blended mixture into a container with a lid and freeze for 45 minutes to 1 hour until it is partially frozen but still scoopable.
- Blend again: Return the partially frozen mixture to the blender and pulse for a few seconds until smooth and creamy again.
- Serve and garnish: Pour the mixture into glasses and garnish with maraschino cherries, fresh pineapple wedges, and optional parasol picks and straws. Serve immediately for the best texture and flavor.
Notes
- If making homemade cream of coconut, this recipe yields about 2 cups, enough for two batches of piña coladas. Store any leftover cream of coconut in the refrigerator for up to 5 days or freeze for up to 3 months.
- To make the piña colada without molasses, simply omit it; it adds a subtle depth of flavor but is optional.
- For convenience, store-bought cream of coconut brands like Coco Lopez, Coco Real, or Goya can be used directly.
- Allow the homemade cream of coconut to cool and chill well before blending for the best creamy texture.
- Adjust sweetness by varying the amount of sugar in the cream of coconut if making homemade.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 30 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
