Virgin Pina Colada Recipe
Cream of coconut brings concentrated sweetness and body while a splash of canned coconut milk keeps the drink rich without turning it into pure syrup, and blending both with ice instead of stirring them over ice gives the classic thick, slushy texture without watering down the coconut flavor.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 4
Ingredients
- 2 cups pineapple juice
- 3/4 cup cream of coconut (such as Coco Lopez), well shaken
- 1/2 cup canned coconut milk, full-fat
- 3 cups ice, crushed or cubed
- 4 wedges fresh pineapple wedges, for garnish
- 4 cherries maraschino cherries, for garnish
Nutrition per serving
- Calories
- 295
- Protein
- 2g
- Carbs
- 41g
- Fat
- 15g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Cut a fresh pineapple into wedges and a few small chunks, reserving the nicest wedges for garnish.
- 2In a blender, combine the pineapple juice, cream of coconut, and coconut milk.
- 3Add the crushed ice and blend on high until the mixture is smooth and slushy, about 30-45 seconds, stopping once to scrape down the sides if needed.
- 4Check the consistency: blend in a handful more ice if the drink is too thin and slips off a spoon, or add a splash more pineapple juice if it's too thick to pour.
- 5Pour into chilled glasses, garnish each with a pineapple wedge and a maraschino cherry, and serve immediately.
Tips & variations
- Swap half the ice for frozen pineapple chunks; it thickens the drink and boosts pineapple flavor without diluting it as the ice melts.
- Rim the glass with a little corn syrup or lime juice and dip it in shredded coconut for a bar-style presentation.
- Cream of coconut separates in the can, so shake or stir it well before measuring, otherwise the drink can turn out unevenly sweet.
- For a lighter version, cut the cream of coconut to 1/2 cup and add 2 tablespoons of honey or agave to taste.
Storage & reheating
Pina coladas are best blended fresh and served right away, since the ice starts to separate from the liquid within about 15 minutes. The pineapple juice, cream of coconut, and coconut milk can be mixed together and refrigerated in a sealed container for up to 2 days; give it a good shake and blend with fresh ice just before serving.
Tips from the Tulo kitchen
- Chill the glasses in the freezer for 10 minutes before pouring so the drink stays cold longer.
- Don't substitute coconut cream for coconut milk here; coconut cream is far more concentrated and will make the drink too thick to sip through a straw.
FAQ
What's the difference between cream of coconut and coconut milk?
Cream of coconut is a heavily sweetened, syrupy product (like Coco Lopez) used in cocktails and desserts, while canned coconut milk is unsweetened and thinner. This recipe uses both: the cream of coconut for sweetness and body, the coconut milk to keep the flavor from tasting artificial.
Can I make this ahead for a party?
Mix the pineapple juice, cream of coconut, and coconut milk together and refrigerate up to 2 days ahead. Blend individual batches with ice right before serving so the texture stays slushy instead of watery.
Can I make a big batch in a blender pitcher?
Most standard blenders handle about double this recipe (8 servings) at once; blending more than that at a time usually leaves ice unblended at the bottom, so work in batches for a crowd.
Is a virgin pina colada dairy-free?
Yes, as written it contains no dairy; cream of coconut and coconut milk are both coconut-based, not dairy cream.