Vegan Virgin Pina Colada Recipe (Non-Alcoholic)
Today we are making a Vegan Virgin Pina Colada Recipe (non-alcoholic)! This tropical treat is a favorite among beachgoers and sun-worshippers on a hot day, and this recipe puts a twist on it by making it non-alcoholic, so it’s perfect for everyone! Whether you’re sipping this poolside or simply dreaming of a getaway, this is one way to transport your taste buds to a sunny island destination!
Piña coladas are the national drink of Puerto Rico, and the original recipe is known for its combination of creamy coconut and sweet pineapple flavors, with a hint of white rum. In this vegan adaptation, we’re turning to natural sweetness: fresh fruits, aka frozen pineapple. It brings the perfect balance of tartness and sweetness without any other added sugar, not to mention a vibrant, sunny color that captures the essence of a tropical paradise.
We’re also making the creamy coconut base using a combination of coconut cream and unsweetened coconut milk, replacing the need for dairy. This combination is a great way to create a luxurious, velvety texture that’s just as dreamy as the original with just these simple ingredients.
Lastly, while we’re keeping it alcohol-free, we don’t want to miss out on that delightful taste of rum. That’s where our secret weapon comes in – rum extract. Just a few drops give us the spirit of the islands without the alcohol. It’s the final touch that makes these non-alcoholic pina coladas truly delicious, and the perfect drink for the whole family!
So grab your high-speed blender, hurricane glass, maraschino cherries and a pineapple wedge, because we’re ready to whip up a Virgin Piña Colada drink and be transported to San Juan, Puerto Rico!
Why You’ll Love This Vegan Virgin Pina Colada Recipe
Naturally Sweetened: No need for refined sugar here! We’re all about that natural goodness. This Piña Colada is sweetened with the pure, tropical flavors of pineapple and pure maple syrup. Using natural ways to sweeten the drink is a refreshing escape from the overly sugary concoctions that are available in restaurants and store-bought drinks!
Kid-Friendly: This recipe is perfect for kids or non-drinkers! The adults can enjoy the classic flavors of the Piña Colada (and add a little booze if you like!). The little ones can also savor its tropical charm without the alcohol. Plus, you can get in a serving of fruit while you’re at it!
Tropical Paradise in a Glass: Close your eyes and picture this – you’re sipping on a drink that tastes of summer, immediately transporting you to hot summer days on a white sandy beach, surrounded by the soothing sounds of the ocean and swaying palm trees. That’s the kind of magic this Piña Colada recipe brings – vacation vibes in every sip!
Substitutions: Pineapple & Maple Syrup
Pineapple: The flavors of pineapple are classic to a Pina Colada, so this should not be substituted. Using frozen pineapple specifically, eliminates the need for ice cubes in this recipe. This also ensures that the recipe doesn’t get diluted. You can buy a bag of frozen pineapple, or use fresh pineapple and freeze it overnight for this recipe. Using fresh pineapple in the drink will also contain too much water, diluting the taste. Additionally, do not use canned pineapple – the taste is noticeably different!
Maple Syrup: Substitute with agave nectar instead. If using maple syrup, choose pure syrup with only one ingredient – maple syrup – on the label.
Substitutions: Coconut Milk & Cream
Coconut Milk & Coconut Cream: You can buy a can of coconut cream at the grocery store (the only ingredient on it should be coconuts), buy a can of coconut milk to use just the cream, or make your own coconut cream at home. The best option would be to buy a can of coconut milk. Then, use part of the coconut milk as needed, keeping the rest of the cream from the same can. How do you get both coconut milk and coconut cream from one can, you ask?
First, make sure to buy the full-fat, canned coconut milk (I love Thai Kitchen brand). This makes the recipe taste decadent due to the healthy fats, as opposed to using carton milk, light coconut milk or a lower fat vegan milk such as almond or cashew. It kind of acts like ice cream, giving the recipe a creamy texture. In this case, you can use the coconut milk straight from the can. But for the cream, you would need to refrigerate the can overnight. Then scoop out the white fat that rises to the top in the morning – that’s the coconut cream!
If you’re looking to avoid coconut, you can also substitute both the coconut cream and coconut milk with different non-dairy milk. For example, cashew milk, soy milk (for a high protein milk), almond milk, macadamia milk or another plant-based milk that’s lower in fat. Note that the recipe will taste more icy as opposed to creamy if you use these lower-fat substitutions.
Substitutions: Rum Extract
Rum Extract: Rum is an ingredient of this drink. But, since this is a non-alcoholic pina colada, a pinch of rum extract will add that rum flavor without the booze. You can omit this for just a pineapple-coconut smoothie without any rum flavor as well. (Although it technically won’t be a pina colada flavor then)!
Vegan Virgin Pina Colada Recipe Notes
- Top this recipe with coconut whipped cream for a decadent drink! Vegan coconut whipped cream can be found in many grocery stores. Gay Lea brand makes a great vegan coconut-cream-based cool whip.
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If you make this Vegan Virgin Pina Colada Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Virgin Pina Colada Recipe (Non-Alcoholic)
Equipment
- High Speed Blender
Ingredients
- ½ cup frozen pineapple chunks
- ¼ cup full-fat, canned coconut milk
- 2 tbsp coconut cream
- 1 tbsp pure maple syrup
- drop rum extract
- vegan whipped cream optional topping
Instructions
- Blend together all ingredients, aside from the whipped cream, until smooth.
- Pour the pina colada into a glass.
- Top with optional vegan whipped cream. Enjoy!
