Virgin Pina Colada Cocktail Recipe
I keep things simple when I make my Virgin Pina Colada. The right mix of fresh flavors is what gives this classic mocktail its signature creamy and fruity vibe.
Equipment
- Blender: I usually reach for a high-powered blender to get everything super smooth and creamy.
- Measuring cups and spoons: Helps me keep the flavors balanced, though I’ll admit I sometimes eyeball it.
- Jigger or small liquid measuring cup: For those times when I want to be precise.
- Long bar spoon or spatula: Handy for scraping down the sides or mixing things up mid-blend.
- Knife and cutting board: Needed for slicing up pineapple or garnishes, which I don’t always do, but it’s nice to have.
- Glasses: Chilled hurricane or highball glasses just make the drink feel a bit more special.
- Straws or cocktail umbrellas: Totally optional, but let’s be honest, they’re fun.
Ingredients
- 2 cups frozen pineapple chunks
- 1 cup unsweetened pineapple juice
- 3/4 cup coconut milk or cream of coconut I use cream for a richer taste
- 1 tablespoon lime juice freshly squeezed
- 1-2 tablespoons simple syrup or honey optional, for sweetness
- 1 cup ice cubes
- Fresh pineapple wedges or maraschino cherries for garnish, optional
- Mint sprigs optional, for garnish
- 2 cup vodka
Instructions
- Dump the frozen pineapple, pineapple juice, coconut milk or cream, lime juice, and simple syrup or honey into your blender.
- Toss in the ice cubes on top.
- Pop on the lid and blend on high until everything’s totally smooth and creamy. Sometimes I have to stop and scrape down the sides.
- Give it a taste. If it’s not sweet enough, I’ll add a bit more syrup or honey and blend again.
- Pour the Virgin Pina Colada into chilled glasses—makes it extra refreshing.
- Serve right away with a straw.
Notes
Sometimes I use light coconut milk instead of cream if I want something lighter, but just know the drink won’t be as creamy.
If my blender’s not the strongest, I chop the frozen pineapple into smaller bits. That way I don’t end up with weird chunks.
Making a big batch? I’ll double or triple the recipe, but I’m careful not to overfill the blender—learned that the hard way.