Virgin Pina Colada Recipe
Make Virgin Pina Colada Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Virgin Pina Colada
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Fruit
Sweetener & Acid (optional)
Ice & Garnish
Method
Prepare Ingredients
If using a whole pineapple, core and cut enough to yield 1 cup (about 120–150 g) of fresh pineapple chunks. Chill pineapple chunks and pineapple juice until cold for the smoothest, coldest drink.
If you prefer a sweeter cocktail, measure simple syrup or agave. Measure lime juice and set aside.
Blend
Combine base ingredients
In a blender, add 1 cup fresh pineapple chunks, 120 ml pineapple juice, 60 ml cream of coconut, and 60 ml full-fat coconut milk.
Add sweetener and acid (optional)
Add 15 ml simple syrup (or agave) and 10 ml fresh lime juice if using. These balance sweetness and brightness—omit or adjust to taste.
Add ice
Add 1 cup crushed or cubed ice to the blender. For a thicker, slushier texture, add up to 1/2 cup additional ice and blend again briefly.
Secure the blender lid and blend on high for 30–60 seconds, or until the mixture is smooth, creamy, and poured easily but still slightly frothy. Stop and scrape down the sides once if needed to incorporate any pockets of pineapple or cream.
Serve & Garnish
Pour the virgin piña colada into a chilled hurricane glass or tall glass, leaving a little room at the top for garnish.
Garnish with a pineapple wedge and a maraschino or fresh cherry skewered on the rim. Sprinkle 1 tsp toasted coconut flakes over the top if desired for aroma and texture.
Serve immediately with a straw. Stir briefly before each sip if separation occurs.