Virgin Pina Colada


The pina colada is a pleasant drink ideal for summer and spring get-togethers. This tropical drink is sweet and flavorful, making it an excellent treat for the entire family. “Pina” means pineapple in Spanish, while “Colada” implies stretched.

Pina colada is a Puerto Rican cocktail of coconut cream or coconut milk, pineapple juice, and rum (alcohol). Coconut milk will be used in our recipe. “Virgin Pina Colada” is a pina colada made without rum (alcohol).

It’s typically accompanied by a pineapple wedge, a maraschino cherry, or both.

The first icy sip of Pina colada allows you to view the calm of the environment, which is something extraordinary about this exquisite beverage.

To combat the heat, all you need is this chilled, creamy beverage. So, the next time life hands you a pineapple, create a Pina Colada!!


Virgin Pina Colada

  • 1 1⁄2 cup unsweetened frozen pineapple chunks
  • 1 cup pineapple juice, unsweetened
  • 1 cup unsweetened coconut milk
  • 1/4 cup ice
  • 1 to 3 teaspoons brown sugar (optional)
  • Garnish with fresh pineapple wedges or maraschino cherries


  • Put together all of the ingredients for a Pina Colada.
  • Place ice and frozen pineapple pieces in the bottom of the blender.
  • Pour the liquid components on the pineapple chunks and ice, such as pineapple juice and coconut milk.
  • If desired, add brown sugar.
  • Blend until the drink’s texture becomes smooth. Taste it to see whether it’s sweet enough.
  • Finally, pour the drink into glasses. Fresh pineapple chunks, maraschino cherries, or a mix of the two can be used to garnish. A little paper umbrella can also be used to embellish your glass.
  • Before pouring the Pina Colada into the glass, add crushed ice to make the drink even colder.
  • Serve immediately and enjoy.

Some Other Variations:

  • Frozen pineapple pieces can be omitted.
  • If you’re not using frozen pineapple chunks, add 1/4 cups of heavy whipping cream and one teaspoon vanilla extract to the mixture.
  • You may also use white sugar instead of brown sugar. The amount will remain constant.

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