Virgin Piña Colada: Creamy Pineapple and Coconut Recipe
A virgin piña colada needs pineapple, coconut and the right texture.
A virgin piña colada needs pineapple, coconut and the right texture. Unsweetened coconut milk behaves differently from sweetened cream of coconut. This recipe uses coconut milk so you can adjust sweetness separately.
The quantities make one serving. Measure the ingredients before mixing and chill any mixer. Syrups, juices and bottled alternatives vary in sweetness and acidity, so taste the base before topping up.
Ingredients for one serving
- 120 ml pineapple juice
- 60 ml well-stirred coconut milk
- 10 ml lime juice
- 80 g ice
- Optional 5–10 ml simple syrup
Method
- Stir the coconut milk smooth before measuring.
- Add everything except syrup to a blender.
- Blend until creamy, taste and sweeten if necessary.
- Pour into a large glass and serve immediately.
Getting the balance right
More ice thickens the drink but also dilutes its pineapple and coconut flavours. For extra body, replace 40 ml juice with 50 g frozen pineapple. Start with less ice and adjust as you blend. A carton coconut beverage makes a thinner drink than canned coconut milk.
Variation and substitutions
Without a blender, shake the liquid ingredients vigorously with ice and strain over fresh ice. If using cream of coconut, start with 30 ml and omit extra syrup.
Preparing several servings
Measure juice, purée and syrup shortly before serving. Add ice and carbonated ingredients when you make the drink. To serve a group, multiply the quantities, but adjust one glass first before mixing the whole pitcher.
Common question
Can I replace coconut milk with coconut water?
Yes, but you lose the creamy texture. The result is a lighter pineapple-coconut drink rather than a full-bodied colada.
Related recipes
Find more ideas in our mocktail recipe guide . Compare this with Coconut Milk Mocktail: Creamy Mango and Lime or browse the drink collection .