Description
This refreshing pina colada mocktail is creamy, frosty, and full of tropical pineapple-coconut flavor without any alcohol. Made with frozen pineapple, coconut milk, pineapple juice, lime, and ice, it is perfect for summer parties, baby showers, brunch, family gatherings, or a relaxing night in.
Ingredients
2 cups frozen pineapple chunks
1 cup canned full-fat coconut milk, well shaken
1 cup 100% pineapple juice
2 tablespoons coconut cream, optional for extra richness
1–2 tablespoons fresh lime juice, to taste
1–3 tablespoons honey, agave, or simple syrup, optional and to taste
1–1 1/2 cups ice cubes
1 small pinch fine sea salt
Optional topping: whipped coconut cream or whipped cream
Optional garnish: maraschino cherries and pineapple wedges
Instructions
Shake the can of coconut milk very well so the thick cream and thinner liquid combine.
Add the coconut milk, pineapple juice, coconut cream if using, and fresh lime juice to a blender.
Add a small pinch of salt to brighten the pineapple and coconut flavors.
Add the frozen pineapple chunks and 1 tablespoon of sweetener.
Add 1 cup of ice cubes.
Blend on low speed first, then gradually increase to high speed.
Blend for 30–60 seconds, or until the mocktail is thick, creamy, frosty, and completely smooth.
If the mixture is too thick, add a splash of extra pineapple juice and blend again.
If the mixture is too thin, add a few more ice cubes or frozen pineapple chunks and blend again.
Taste and adjust with more lime juice for brightness or more sweetener if desired.
Pour immediately into chilled hurricane glasses or tall glasses.
Top with whipped coconut cream or whipped cream if desired.
Garnish with pineapple wedges and maraschino cherries.
Serve immediately while cold, creamy, and frosty.
Notes
Use frozen pineapple instead of relying only on ice. Frozen pineapple gives the mocktail a thicker, creamier texture without watering down the flavor.
Shake canned coconut milk very well before measuring because the cream separates from the liquid in the can.
Start with less sweetener and add more after blending. Pineapple juice and ripe pineapple are naturally sweet.
For a vegan version, use agave or simple syrup instead of honey and top with whipped coconut cream.
For a lighter mocktail, replace part of the coconut milk with coconut water.
For a thicker smoothie-style version, add a banana or extra frozen pineapple.
Serve immediately because the drink melts and separates as it sits.
Leftovers can be poured into popsicle molds and frozen for creamy tropical popsicles.
To make ahead, mix the coconut milk, pineapple juice, lime juice, and sweetener. Refrigerate for 2–3 days, then blend with frozen pineapple and ice before serving.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Drinks / Juice
- Method: Blender
- Cuisine: American