This BEST homemade Virgin Piña Colada recipe! It’s so good you won’t even miss the booze. A couple of secret ingredients make this mocktail from overly sweet to just right.
INGREDIENTS
- 1 cup cream of coconut, recipe in notes (8 ounces)
- 3/4 cup pineapple juice, (6 ounces)
- 2 tablespoons fresh lime juice, about 1 lime juiced
- 1 teaspoon rum extract
- 1 teaspoon molasses, optional
- 10 ounces frozen pineapple, chopped (about 3 cups)
- maraschino cherries, to garnish, optional
- fresh chopped pineapple, to garnish, optional
EQUIPMENT
Blender
INSTRUCTIONS
- Necessary: if you are making homemade cream of coconut, you must make it first and allow time for it to cool before starting the recipe. See notes.
- In a blender, add 1 cup cream of coconut, 3/4 cup pineapple juice, 2 tablespoons lime juice, 1 teaspoon rum extract, 1 teaspoon molasses (optional), and 10 ounces frozen chopped pineapple, about 3 cups.
- Blend until completely smooth, about 1 minute.
- Transfer the mixture to a container with a lid. Freeze the mixture for 45 minutes to 1 hour, until it is partially frozen.
- Return the mixture to the blender and blend again for a few seconds, until it is smooth and creamy.
- Serve immediately. Garnish with maraschino cherries, parasol picks (the official name for the cute umbrellas), straws, and a wedge of pineapple.
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