Description
A refreshing and creamy Virgin Piña Colada recipe that blends tropical flavors of pineapple and coconut without any alcohol, perfect for all ages and occasions. This non-alcoholic version combines homemade or store-bought cream of coconut, pineapple juice, fresh lime juice, and frozen pineapple chunks, blended until smooth and partially frozen for a deliciously cool treat.
Ingredients
Units
Scale
Virgin Piña Colada
- 1 cup cream of coconut (see Notes for 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 (Optional)
- 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 the can of coconut milk, sugar, and kosher salt. Heat over medium-low heat, stirring occasionally, for about 5 minutes until the sugar dissolves completely. Remove from heat and allow to cool completely, then chill in the refrigerator or freezer until thickened before use.
- Combine 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 (optional), and 10 ounces frozen chopped pineapple.
- Blend Until Smooth: Blend the mixture on high for about 1 minute until it becomes completely smooth.
- Partially Freeze: Transfer the blended mixture to a container with a lid and place it in the freezer for 45 minutes to 1 hour, allowing it to become partially frozen but not solid.
- Re-blend for Creaminess: Return the partially frozen mixture to the blender and pulse for just a few seconds to achieve a smooth, creamy texture.
- Serve and Garnish: Pour the virgin Piña Colada into glasses immediately. Garnish with maraschino cherries, fresh chopped pineapple wedges, parasol picks, and straws as desired, and serve cold.
Notes
- Cream of Coconut Storage: Homemade cream of coconut can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Thaw slightly before blending if frozen.
- Store-bought Cream of Coconut: Use popular brands like Coco Lopez, Coco Real, or Goya available in the liquor mixer section; use 1 cup for this recipe.
- Molasses Option: Molasses adds depth but is optional and can be omitted if you prefer a sweeter, lighter taste.
- Freezing Time: Do not freeze completely solid, as the texture will be compromised; partial freezing is essential before the final blend.
- Adjust Sweetness: If using store-bought cream of coconut, adjust sweetness by adding more or less molasses or lime juice according to taste.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 210
- Sugar: 28g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
