If using whole pineapple, press or strain fresh pineapple to yield 1 cup of juice. Alternatively, measure 1 cup fresh pineapple juice plus 1/2 cup canned pineapple juice for a more consistent sweetness.

In a cocktail shaker or large jar, combine the fresh pineapple juice, canned pineapple juice (if using), heavy cream, and half-and-half. The mix of cream and half-and-half gives the drink a rich but balanced mouthfeel.

Coconut & Sweeteners

Add 2 tablespoons coconut syrup and 1 teaspoon simple syrup to the shaker. If you have sweetened coconut cream (like some coconut syrups), reduce or omit the simple syrup to taste.

Secure the shaker lid and shake vigorously for 10–15 seconds to fully combine the dairy and coconut syrup with the pineapple juice, creating a silky emulsion.

Seasoning & Garnish

Add 1/4 teaspoon ground cinnamon and 1/8 teaspoon freshly grated nutmeg (optional) to the shaker. Give a gentle 3–4 second shake to incorporate the spices without frothing too much.

Fill the chilled serving glass with about 1 cup crushed ice. Strain the shaken mocktail over the crushed ice, allowing a slight creamy foam to form on top.

Garnish with a pineapple wedge and a cinnamon stick. Lightly dust a pinch of additional ground cinnamon over the foam for aroma and a finished look.

Serve immediately with a short straw and stirrer so the drinker can mix the cream and juices as they sip.