If you're craving a tropical drink without the alcohol, this Virgin Piña Colada with Coconut Milk is exactly what you need. It's creamy, refreshing, naturally sweet, and made with just a handful of simple ingredients. Whether you're relaxing by the pool, hosting a summer barbecue, or just dreaming of a beach vacation, this easy mocktail delivers all the tropical flavor of a classic piña colada.
Unlike many recipes that rely on cream of coconut, this version uses full-fat canned coconut milk, giving you a rich coconut flavor without being overly sweet. It's ready in about 5 minutes and can easily be made for one person or blended in a larger batch for parties.
If you are looking for more drinks to impress, let me share a few of my favorites. Strawberry Mango Aqua Fresca is such a delicious and simple drink! Pineapple strawberry agua fresca is another aqua fresca variation that is a crowd-pleaser. Or what about this easy-to-make Summertime virgin sangria? Virgin mojitos have become an obsession of mine and I have developed 3 recipes for them- Blueberry Mojito mocktail, blackberry Mojito, and raspberry mojito mocktail.
Ingredients
- Full-Fat Coconut Milk-Use canned full-fat coconut milk for the creamiest texture and richest coconut flavor. Refrigerated drinking coconut milk won't produce the same results.
- Frozen Pineapple- Frozen pineapple gives the drink its thick, frosty consistency. You can freeze fresh pineapple chunks yourself or buy frozen pineapple from the grocery store.
- Pineapple Juice- Pineapple juice adds sweetness and helps blend everything into a smooth drink.
- Ice- Ice keeps the drink cold and gives it that classic frozen texture.
- Toasted Coconut (Optional)-A sprinkle of toasted coconut adds extra flavor and makes a beautiful garnish.
- Pineapple Wedges- Fresh pineapple wedges are an easy way to decorate each glass before serving
How To Make The Virgin Pina Colada
If you're freezing fresh pineapple, do that ahead of time so it's completely frozen before blending.
Add the coconut milk, frozen pineapple, pineapple juice, and ice to a blender. Blend until smooth and creamy, stopping to scrape down the sides if needed.
Pour into chilled glasses and garnish with toasted coconut and fresh pineapple if you'd like. Serve immediately while it's cold and thick.
Notes For Making Pina Coladas
- Full-fat canned coconut milk gives the best texture.
- Freeze fresh pineapple when it's ripe for the sweetest flavor.
- If your drink is too thick, add a splash more pineapple juice.
- For an even thicker drink, add a little more frozen pineapple instead of extra ice.
- These are best enjoyed right after blending, before the ice begins to melt.
Recipe Variations
- Add frozen mango for a tropical twist.
- Blend in frozen strawberries for a strawberry piña colada.
- Add a squeeze of fresh lime juice to brighten the flavors.
- For a richer drink, substitute part of the coconut milk with coconut cream.
- If you like your drinks sweeter, add a drizzle of honey or simple syrup.
Virgin Pina Colada Recipe
Equipment
- blender
Ingredients
- 1 15 ounce cream of coconut
- 2-3 cups frozen pineapple I love using fresh pineapple that I can into chunks and freeze.
- 2 cups pineapple juice
- 1-2 cups ice
- toasted coconut for topping
Instructions
- If you're freezing fresh pineapple, do that ahead of time so it's completely frozen before blending.
- Add the coconut milk, frozen pineapple, pineapple juice, and ice to a blender. Blend until smooth and creamy, stopping to scrape down the sides if needed.
- Pour into chilled glasses and garnish with toasted coconut and fresh pineapple if you'd like. Serve immediately while it's cold and thick.
Notes
-
Recipe Tips
- Full-fat canned coconut milk gives the best texture.
- Freeze fresh pineapple when it's ripe for the sweetest flavor.
- If your drink is too thick, add a splash more pineapple juice.
- For an even thicker drink, add a little more frozen pineapple instead of extra ice.
- These are best enjoyed right after blending, before the ice begins to melt
Nelly says
Delicious! It is very sweet, though. I recommend only half of the cream of coconut - it still provides the coconut taste but not all the sugar.
Thanks for the recipe. I’ll make it again.
Amy Sandidge says
I am glad you liked it- great modifications!