Description
A refreshing and creamy Virgin Piña Colada made with homemade or store-bought cream of coconut, pineapple juice, frozen pineapple, and lime juice. This tropical, non-alcoholic cocktail is perfect for summer parties or a relaxing treat.
Ingredients
Units
Scale
Virgin Piña Colada
- 1 cup cream of coconut (see notes for recipe or use 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 pineapple, chopped (about 3 cups)
- Maraschino cherries to garnish (optional)
- Fresh chopped pineapple to garnish (optional)
Cream of Coconut (optional, makes about 2 cups)
- 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 coconut milk, 1 cup sugar, and 1/8 teaspoon kosher salt. Heat over medium-low heat for about 5 minutes, stirring until sugar dissolves. Let the mixture cool completely and thicken before use. Chill for at least 1 hour in the freezer or refrigerator.
- 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 frozen chopped pineapple. Blend on high speed for about 1 minute until completely smooth.
- 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 and slushy.
- Blend Again: Return the partially frozen mixture to the blender and pulse just a few seconds until smooth and creamy.
- Serve and Garnish: Pour into glasses immediately. Garnish with maraschino cherries, fresh pineapple chunks, parasol picks, and straws as desired. Enjoy!
Notes
- You can use store-bought cream of coconut such as Coco Lopez, Coco Real, or Goya cream of coconut instead of making your own.
- The homemade cream of coconut can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Thaw partially before use.
- This recipe yields about 4 servings, perfect for sharing at parties or family gatherings.
- If using homemade cream of coconut, the recipe makes about 2 cups total, enough for two batches of this Piña Colada recipe.
- Molasses is optional but adds depth and a hint of sweetness to the drink.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 28 g
- Sodium: 20 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
