There are few things more refreshing on a hot summer day than a frosty, creamy, tropical drink.
And while I love a good beach vacation as much as the next person, there’s something special about making those tropical drinks right in the comfort of my home.
Enter: the best virgin piña colada recipe.
This non-alcoholic drink is perfect for the whole family, and honestly, it hits all the right notes.
Sweet pineapple, rich coconut cream, a splash of lime juice, and plenty of ice come together in one incredibly satisfying blended drink.
And you don’t even need to jet set to a tropical island just get it.
And don’t worry—I’ve got all the step-by-step instructions to make this the perfect drink.
Whether it’s your first time making a piña colada mocktail or you’ve been mixing up non-alcoholic cocktails for years, you’re in the right spot!
The Key Ingredients
Before we get into the recipe, let’s talk about the ingredients.
Most of these can be found at your local grocery store, but a couple might take a little hunting.
- Frozen pineapple or pineapple slices
- Unsweetened pineapple juice or fresh pineapple juice
- Coco Lopez cream of coconut (not the same as coconut milk!)
- Coconut water or regular coconut milk
- A pinch of salt or salt tincture (to bring out the flavor)
- Fresh lime juice
- Optional: simple syrup, maple syrup, or coconut sugar if you like things sweeter
- Lots of ice cubes
Tools You’ll Need
To get that classic creamy texture, you’ll want a high-speed blender (a good blender is really worth the extra cost if you love slushy drinks like I do).
Also helpful:
- Tall glass or hurricane glass
- Garnishes like maraschino cherries, extra pineapple chunks, or a fresh pineapple wedge
Step-by-Step Instructions
Step 1: First, I grab my blender (a good one makes all the difference with frozen drinks) and toss in about a cup of frozen pineapple chunks.
Step 2: Then I pour in ½ cup of unsweetened pineapple juice—fresh if I have it, but honestly the stuff from the local grocery store works just fine too.
Step 3: Next comes the good stuff: ½ cup of Coco Lopez cream of coconut. It’s rich, sweet, and gives the drink that signature piña colada taste.
Step 4: To balance things out, I add ¼ cup of either coconut water or regular coconut milk—depending on what I have on hand.
A little splash of lime juice (I usually squeeze in half a lime) brightens everything up, and then a big handful of ice goes in to give it that frozen, slushy texture.
Step 5: I start blending on low, then crank it up to high speed until it’s smooth and velvety.
If it’s looking more like a smoothie bowl than a drink, I just add a splash more coconut water to loosen it up.
Step 6: Now for the fun part—taste testing.
Sometimes the pineapple isn’t as sweet as I want it to be, so I’ll drizzle in a bit of simple syrup or maple syrup to amp up the tropical flavor without going overboard on added sugars.
Once it’s just right, I pour it into a tall, chilled glass (bonus points for a hurricane glass if you’ve got one), pop a maraschino cherry on top, and maybe a fresh pineapple wedge if I’m feeling fancy.
And just like that, I’m mentally on a warm beach with the perfect drink in hand.
Tips & Tricks
- Don’t skip the salt. A pinch of salt or salt tincture helps balance the sweetness and enhances the flavors.
- Frozen pineapple makes a thicker frozen drink than fresh, but you can always add more ice.
- If you only have piña colada mix, it works in a pinch, but nothing beats the taste of homemade virgin piña coladas made with simple ingredients.
- Want more texture? Blend in a few extra pineapple chunks for a more rustic finish.
FAQ: Virgin Piña Coladas
Q: Can I make this without coconut cream?
A: You can substitute with regular coconut milk, but the result will be thinner and less rich. For the most delicious drink, I recommend tracking down Coco Lopez or a similar cream of coconut.
Q: Is this healthy?
A: This is a non-alcoholic piña colada recipe, so there are no alcoholic beverages involved. You can make it a more healthy recipe by using unsweetened coconut milk, skipping the simple syrup, and using fresh pineapple juice.
Q: What’s the difference between this and a traditional piña colada?
A: The traditional piña colada is made with white rum or dark rum, making it an alcoholic beverage. This version skips the booze but keeps all the tropical treat vibes.
Q: Why is the piña colada the national drink of Puerto Rico?
A: Fun fact: The original recipe was created in Puerto Rico in the 1950s, and the island officially named it their national drink in 1978. Cheers to that!
Whether you’re skipping booze, sharing with kids, or just looking for a refreshing non-alcoholic pina colada on a hot day, this virgin pina colada recipe is one of my favorite tropical drinks.
Virgin Piña Colada
Ingredients
- 1 cup frozen pineapple chunks
- ½ cup unsweetened pineapple juice
- ½ cup Coco Lopez cream of coconut
- ¼ cup coconut water or regular coconut milk
- Juice from ½ lime
- 1 big handful of ice cubes
- Optional: 1–2 teaspoons simple syrup or maple syrup for extra sweetness
- To Serve:
- Maraschino cherry
- Fresh pineapple wedge
- Tall glass or hurricane glass
Instructions
- Add to blender: Combine frozen pineapple, pineapple juice, cream of coconut, coconut water, lime juice, and ice.
- Blend: Start on low speed and gradually increase to high speed until smooth and creamy. Add more coconut water if needed to thin the consistency.
- Taste and adjust: Add simple syrup or maple syrup to boost the sweetness, if desired.
- Serve: Pour into a chilled glass, garnish with a maraschino cherry and pineapple wedge, and enjoy.