Creamy, cold, and packed with tropical flavor, this virgin piña colada tastes just like the classic, without the rum. It's the perfect frozen drink for cooling down on a hot day or adding some fun beachy vibes to your afternoon!
For the past few years, we've managed to sneak in a tropical vacation with the kids. Think all-inclusive resorts, swim-up bars, and every kind of frozen drink you can imagine, all served on repeat. Our boys live their best lives on these trips, ordering virgin Miami Vices, Bahama Mamas, and of course, Piña Coladas like pros. The image of them poolside, feet dangling in the water, grinning with yet another frosty drink in hand, brings a smile to my face.
Earlier this summer, I decided to bring a little of that tropical magic back home and whipped up these virgin piña coladas as a fun treat. No beach in sight, but that first sip? Instant mini vacation! Cold, creamy, and packed with pineapple and coconut flavor, this frosty non-alcoholic piña colada recipe was a hit, and best of all, it only takes a few minutes to make. It has all the charm of a traditional Piña Colada without the booze! (And if you do want to turn it into a cocktail, it's easy to do!)
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Key Ingredients
This tropical drink uses simple ingredients. Here's what you'll need for this easy virgin piña colada recipe.
- Frozen pineapple. You can find a bag of frozen pineapple pretty easily in the freezer section at most grocery stores, so don't worry about chopping up a fresh pineapple and freezing it yourself (unless you really want to!).
- Cream of coconut. This gives this classic drink its creamy, coconut-y flavor we all know and love. Don't confuse cream of coconut with coconut milk, which is a much thinner texture, or coconut cream. It usually comes in a can, and you can typically find it in the alcoholic drinks aisle, as it's often mixed with drinks. (Coco Lopez Cream of Coconut is a popular brand for drinks.)
- Pineapple or orange juice. Pineapple juice gives off more tropical vibes and is more traditional here, but I was out, so I substituted in orange juice, which gave the drinks a nice punch of citrusy flavor that we all loved. Either works. (Or use a combo of both!)
- Ice Cubes. A handful of ice helps thin the frozen pineapple out a bit.
- Fresh lime juice. Just a little splash of lime helps brighten the drink and provides just a touch of acidity that cuts through the sweetness of the other flavors.
- Maraschino cherries, pineapple slice, or fresh pineapple wedge. The classic finish that makes these drinks feel special.
Substitutions & Variations
Want to mix these up or need a substitution? Here are some ideas.
- Sub out the cream of coconut (or make your own). Cream of coconut is a thick, sweet, syrupy liquid that's made from concentrated coconut and sugar, and while I think it works best in this drink (better than coconut milk or coconut cream), it can sometimes be hard to find, especially in rural areas of the US. You can also make homemade cream of coconut if you can't find it in the store by combining 1 can of coconut milk, 1 ¾ cups sugar, and a pinch of salt in a small saucepan. Heat on low heat and stir consistently until the sugar has fully dissolved.
- Change the consistency. Using frozen pineapple gives these drinks a thick and creamy consistency (think, eating these with a spoon type of consistency). But if you're looking to thin them out a bit, you can play with the ratios of ingredients. Make it a bit thinner by reducing some of the pineapple, adding a bit more pineapple or orange juice, and a tad more ice.
- Add some extra sweetness. This drink already contains plenty of sugar from the cream of coconut, juice, and the pineapple. But, if you're looking for just a touch more, add a drop of maple syrup or even a splash of vanilla to taste.
How To Make Virgin Piña Coladas
Making this drink is almost as easy as drinking it! Here's how to do it.
- Allow the pineapple to thaw just a few minutes. You don't necessarily have to do this, but I find that the pineapple blends much more easily if the pineapple has had 5-10 minutes to thaw a bit on the countertop before adding it to the blender.
- Toss in your ingredients. Add all the ingredients to the blender (frozen pineapple, coconut cream, pineapple or orange juice, a handful of ice, and lime juice.
- Blend. Blend everything on low at first, stopping to give everything a stir or to scrape down the sides as you go. As the ingredients start to break down and blend more easily, switch to high speed and blend until everything is smooth and creamy. This should take just a couple of minutes.
Tips For The Perfect Piña Colada Every Time
- Use frozen pineapple. Many recipes use pineapple juice and ice, which, in my opinion, produces a thin, watery drink. Using frozen gives the piña colada a much thicker consistency and texture.
- Balance. Don't be afraid to play with the ratios to get the consistency you want. I'd still advise using frozen pineapple, but if you want it a bit thinner, just use a tiny bit less and add some extra juice.
- Use a high-speed blender. Frozen pineapple is a bit of a beast to blend because it's so fibrous and dense. A good blender is a must. I use my Vita-Mix when making these drinks and recommend using something similar.
- Freeze the glasses ahead of time. If you want these drinks to stay frosty cold, put your glasses in the freezer for an hour or so before serving. Serving them in frozen glasses helps to keep the piña colada cold longer.
Serving Ideas For A Piña Colada Mocktail
One of the things that makes these drinks so fun is the garnishes! I love adding a maraschino cherry, pineapple slices, or a pineapple wedge to the drink. Serve them in chilled glasses (hurricane glasses are classic, but anything - even a mason jar - will do), add a sugar rim, or add paper umbrellas for an extra tropical vibe.
As for food ideas, this is a great drink to serve with apps at a summer party. Try serving them with fruit skewers (try my Tajin watermelon!), coconut macaroons, popcorn, or mini finger sandwiches.
FAQs
This classic drink was declared the national drink of Puerto Rico in 1978. There are many legends touting the "invention" of the Piña Colada. Some say it was invented by a pirate in the 19th century, looking to boost the morale of his crew, while others say it was invented by a bartender at the Caribe Hilton Hotel in Puerto Rico.
Yes! To make several servings, just work in batches and store in a large pitcher. And, if you have leftovers, here's a fun tip: Pour the leftover drink into ice cube trays, then freeze them and use for individual servings later!
I use frozen pineapple from the freezer aisle for this drink, but you can also freeze fresh pineapple if you happen to have some on hand. If you freeze fresh pineapple, cut it up and freeze it on a baking sheet before transferring it to a resealable plastic bag. This will help to keep the pineapple from freezing in clumps.
Not really. This drink is really best served immediately to ensure it doesn't melt or become watery. However, you can prep your ingredients and your "extras" (maraschino cherries, pineapple wedges, frozen glasses, etc.) ahead of time.
Want to change this piña colada mocktail into an actual cocktail? No problem! The classic piña colada uses rum. Simply add ½ cup of white rum or light rum to the blender when making. (Light rum works better than dark rum here since it really lets the pineapple flavor shine.)
A high-speed blender works best for smooth and creamy textures. (I use a Vitamix and LOVE it!) If your blender struggles, try blending the liquids first, then gradually add the solids.
This is a great fruity drink for anyone, but if you're looking to add a little bit of zing to make this taste like a true tropical mocktail, and still keep it alcohol-free, try adding a little splash of rum extract. You'll still get the rum taste, but without the alcohol.
If you give these tropical beauties a try, let me know what you think in the comments. And show off your beautiful piña colada by tagging me @frontrangefed on Instagram with a pic!
Recipe
Easy Virgin Piña Colada Recipe (Non-Alcoholic)
Ingredients
- 2 cups frozen pineapple chunks
- ¾ cup Cream of Coconut (Coco Lopez cream of coconut is a common brand and can be found in the drink aisle.)
- 1 cup pineapple juice or orange juice
- 1-2 cups ice cubes
- squeeze of lime
Garnishes
- pineapple slice or wedge
- maraschino cherry
Instructions
- Allow the frozen pineapple to thaw a bit on the counter (about 5 minutes). This will help make it slightly easier to blend.
- Add the frozen pineapple, cream of coconut, juice, ice cubes, and lime juice to a high-speed blender.
- Blend the ingredients, first on low speed, then switching to a higher speed as the ingredients begin to incoporate. Scrape down the sides as needed.
- Pour the pina colada mix into individual blasses and garnish with maraschino cherries or pineapple wedges.
Notes
- You can use pineapple juice if you have it. Otherwise, orange juice works just as well (and is often what we have on hand).
- To make an alcoholic version of this drink, add ½ cup white rum before blending.
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