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virgin pina colada recipe
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Virgin Piña Colada Recipe

This BEST homemade Virgin Piña Colada recipe! It's so good you won't even miss the booze. A couple secret ingredients take this mocktail from overly-sweet to just-right.
Course Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
freezing time 45 minutes
Total Time 55 minutes
Servings 4
Calories 386kcal
Author Karen

Equipment

  • blender

Ingredients

  • 1 cup cream of coconut recipe in notes (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

Instructions

  • Important: if you are making homemade cream of coconut, you must make it first and allow time for it to cool before starting the recipe. See notes.
  • In a blender, add 1 cup cream of coconut, 3/4 cup pineapple juice, 2 tablespoons lime juice, 1 teaspoon rum extract, 1 teaspoon molasses (optional), and 10 ounces frozen chopped pineapple, about 3 cups.
  • Blend until completely smooth, about 1 minute.
  • Transfer the mixture to a container with a lid. Freeze the mixture for 45 minutes to 1 hour, until it is partially frozen.
  • Return the mixture to the blender and blend again for just a few seconds, until it is smooth and creamy.
  • Serve immediately. Garnish with maraschino cherries, parasol picks (the official name for the cute umbrellas), straws, and a wedge of pineapple.

Notes

Cream of Coconut Recipe
  1.   1 (13 ounce) can regular coconut milk (not lite)
  2.   1 cup granulated sugar
  3.   1/8 teaspoon kosher salt
Note: This cream of coconut recipe makes about 2 cups cream of coconut, which you can divide evenly between TWO batches of today's virgin pina colada recipe. (I didn't double the pina colada recipe because most blenders can't fit that much liquid)
In a small saucepan, add the can of coconut milk, 1 cup sugar, and 1/8 teaspoon kosher salt. Heat over medium low heat for about 5 minutes, until the sugar is completely dissolved. The mixture will thicken as it cools. 
Chill completely before adding HALF of the mixture to the blender to make pina coladas. I like to stick it in the freezer for an hour or two. Stir before adding to the blender. If you are only making one batch of pina coladas, save the other half of the cream of coconut in the fridge for up to 5 days, or freeze for up to 3 months. Use it the next time you get the craving! If you freeze it, you may have to thaw it a little bit before blending, but you won't have to thaw it all the way.
Store bought Cream of Coconut
If you don't want to make cream of coconut, you can buy it pre-made. Check the liquor aisle at the store and look for the drink mixers. The most popular brand is called Coco Lopez, although Coco Real also sells it, as does the Goya brand. Use 1 cup or 8 ounces of the store bought cream of coconut for one batch of virgin Pina Coladas. 

Nutrition

Calories: 386kcal | Carbohydrates: 69g | Protein: 1g | Fat: 12g | Saturated Fat: 11g | Sodium: 39mg | Potassium: 169mg | Fiber: 4g | Sugar: 62g | Vitamin A: 47IU | Vitamin C: 41mg | Calcium: 20mg | Iron: 1mg