Recipe: Creamy Non-Alcoholic Piña Colada with pineapple and coconut

The pina colada was born in Puerto Rico and has remained for decades one of the most beloved tropical cocktails in the world. Its non-alcoholic version is not a makeshift solution: once the rum is removed, what remains is an almost perfect balance between the sweetness of the pineapple and the creaminess of the coconut, and it is precisely this combination that makes it one of the most sought-after recipes when it comes to tropical mocktails. Unlike many shaken long drinks, the pina colada requires a blender: this is the detail that separates a watery pina colada from a real beach pina colada, dense and velvety.

Ingredients (1 large glass)

• 120 ml of fresh pineapple juice (or pure, not from concentrate)
• 60ml thick coconut cream (not light coconut milk)
• 20ml fresh lime juice
• A generous handful of cubed ice
• A slice of pineapple and a candied cherry to garnish

Procedure

Pour pineapple juice, coconut cream and lime juice into the blender jug. Add ice: the quantity is important, it must be abundant because it is the ice that gives body and the classic slush consistency to the drink. Blend at high speed for 30-40 seconds, until you obtain a smooth, thick but pourable consistency, without any residual ice pieces. Pour immediately into a tall glass or into a hollowed out pineapple for a dramatic effect, and garnish with a slice of pineapple stuck on the edge and a cherry.

Because it works

The secret of a successful non-alcoholic pina colada lies in the relationship between coconut cream and pineapple juice: using a thick coconut cream (the one found in a can, not drinking coconut milk) is what gives the creaminess that normally also comes from rum. Lime, in a small dose, balances the sweetness and prevents the result from being cloying. It should be served immediately: being blended with ice, it tends to separate if left to rest for too long.

Variations to try

For an even fresher version, replace half the pineapple juice with fresh frozen diced pineapple: the result will be denser and colder, almost like a sorbet to drink. Those who love more intense flavors can add a few leaves of blended mint together with the other ingredients, for a herbaceous note that goes well with coconut.