Description
A refreshing and creamy Virgin Piña Colada made with homemade or store-bought cream of coconut blended with pineapple juice, lime juice, and frozen pineapple for a tropical non-alcoholic treat perfect for any occasion.
Ingredients
Units
Scale
Virgin Piña Colada
- 1 cup cream of coconut (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 (if making 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, sugar, and kosher salt. Heat over medium-low heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove from heat and let cool completely. Chill in the refrigerator or freezer for an hour or two until thickened.
- Blend Ingredients: In a blender, add 1 cup of the cream of coconut, pineapple juice, fresh lime juice, rum extract, molasses if using, and frozen chopped pineapple. Blend on high until completely smooth, about 1 minute.
- Freeze Mixture: Pour the blended mixture into a container with a lid and freeze for 45 minutes to 1 hour until it is partially frozen.
- Reblend for Creaminess: Return the partially frozen mixture to the blender and blend again for a few seconds to create a smooth, creamy texture.
- Serve and Garnish: Serve immediately in glasses. Garnish with maraschino cherries, fresh pineapple wedges, parasol picks, and straws as desired.
Notes
- If making cream of coconut at home, this recipe yields about 2 cups, enough for two batches of this Piña Colada recipe. Store leftover cream of coconut in the refrigerator for up to 5 days or freeze for up to 3 months.
- Store-bought brands such as Coco Lopez, Coco Real, or Goya can be used in place of homemade cream of coconut. Use 1 cup (8 ounces) per batch.
- If freezing homemade cream of coconut, thaw slightly before blending for easier mixing.
- The molasses adds a deeper richness but is optional and can be omitted if unavailable.
- You can garnish with fun tropical decorations like parasol picks to enhance presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 28 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
