|Nutritional Guidelines (per serving)|
|Servings: 3-4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Next time you're having a spring or summer party, try this virgin piña colada recipe. This drink is so refreshing and rich tasting, you won't even miss the alcohol.
The piña colada is a blended or iced cocktail that originated in Puerto Rico. It's usually made with white rum, coconut cream, and pineapple juice. In this easy nonalcoholic recipe, just nix the rum and use coconut milk instead of the coconut cream.
Since the recipe uses frozen pineapple chunks, you really don't need to add as much ice to these piña coladas. Start with 1/4 cup and add more if you want a frostier drink. Blend it up until the consistency is smooth and creamy.
The traditional piña colada is garnished with either a pineapple wedge, a maraschino cherry, or both. Feel free to garnish with what you like, including a little paper umbrella!
Click Play to See This Virgin Pina Colada Recipe Come Together
- 1 1/2 cups unsweetened pineapple chunks (frozen)
- 1/4 cup ice
- 1 cup unsweetened pineapple juice
- 1 cup unsweetened coconut milk
- Optional: 1 to 3 tablespoons brown sugar
- Garnish: fresh pineapple wedges
- Garnish: maraschino cherries
Gather the ingredients.
Place the frozen pineapple chunks and ice in the bottom of a blender.
Pour the pineapple juice and coconut milk over top. Add the brown sugar, if using. Puree until smooth. Taste to test the sweetness, and add more sugar if needed.
Pour into glasses and garnish with fresh pineapple wedges or a maraschino cherry.
Serve immediately and enjoy.
- Chill the glasses while blending the drink: Fill them with crushed ice or ice water, then empty the glasses before pouring the piña coladas.
- For easy cleanup, rinse the blender with hot water immediately so the sugars don't solidify and get sticky. You can also place the rinsed pitcher in the dishwasher or add a bit of soap and hot water to the pitcher, give it a whirl on the blender base, then rinse it out.
- Coconut milk comes in the traditional canned variety and cartons designed as a dairy alternative to milk. Either type works for drinks, though canned coconut milk creates a richer drink.
- Shake canned coconut milk before opening it because it likes to separate.
- No frozen pineapple? Try the coco colada recipe, which simply blends pineapple juice, cream of coconut, and ice.
- Unsweetened coconut cream is a great alternative to the milk; it simply doesn't have as much water. Cream of coconut is sweetened and richer and preferred for the original piña colada.
- Use coconut or palm sugar instead of brown sugar. If using a hard, cake-like form of either sugar, crush it with a mortar and pestle or muddler into a consistency like brown sugar.
- Liquid sweeteners are good options as well. Try 1 tablespoon of agave nectar, honey, or simple syrup and add more if needed.