Piña colada is a sweet cocktail made with coconut and pineapple juice. I made it kid-friendly, but the authentic version requires a few shots of rum.
Les beaux jours sont de retour! ”Sunny days are back” and I thought it would be a well-deserved drink to bring to my husband after a long day at work. When Lulu came home, I told him to lie down in a long chair outside on the deck and wait for me. I whipped up the cocktail for him (and for the girls as well) and brought a tray full of the piña colada drinks. His reaction was: ”Oh, you read my mind, sweetie. This drink reminds me so much of our anniversary trip to Cancun!”
1. Info for Virgin Pina Colada
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Virgin Pina Colada
- 1 quart pineapple juice
- 1 (8-ounce) can crushed pineapple
- 1 (14-ounce) can coconut milk
- 2 cups crushed ice
- 1 cup cane sugar (I used Turbinado raw sugar)
- ½ cup water
- ½ teaspoon banana extract (optional)
- ¼ teaspoon pure vanilla extract
- 1 cup homemade whipped cream (optional)
- 2 tablespoons coconut flakes (optional), slightly dry toasted
- Making simple syrup: In a small saucepan, dissolve the sugar in water. Bring to a near boil, lower the heat and simmer for about 5 minutes. Add both vanilla and banana extracts (if used). Let the syrup cool completely.
- Assembly time: Combine the pineapple juice, crushed pineapple, coconutmilk and crushed ice in a blender. Blend all the ingredients for about 2 minutes. Sweeten the drink with the syrup. I only added 6-½ tablespoons of syrup but you could add all the syrup if you prefer it a bit sweeter.
- Pour into 8 glasses. Top with a dollop of whipped cream if you like and toasted coconut flakes. Decorate with a little cocktail drink umbrella. You could also garnish the glass with a fresh pineapple wedges and a maraschino cherry.
- Serve chilled.
- Enjoy and relax!