I’m doing this.
Really doing this — I’m sharing my simple piña colada mocktail so you can enjoy it on hot summer days. Whether you’re pregnant, avoiding alcohol, or just craving something refreshing, this drink delivers frosty coconut and bright pineapple flavors that feel like a mini tropical getaway.
It’s so good.
My favorite finishing touch is swirling a little maraschino cherry syrup on top. It makes the drink feel fancy and adds a sweet, nostalgic note that pairs beautifully with the coconut and pineapple.
It tastes like heaven.
Piña coladas have been a longtime obsession for me — not that I drank them as a kid, but I loved the scent and flavor from an early age. Coconut notes drew me in, and over the years I’ve collected everything from lip gloss to candles with that signature tropical scent.
Once I was of legal drinking age I occasionally ordered the classic drink for the presentation: umbrellas, colorful straws, cherries. It’s a fun, playful cocktail aesthetic that’s hard to resist.
There was a brief period in college when too much Malibu rum left me a little over it — even a piña colada candle in our dorm became unbearable. Fortunately I got past that and still love coconut in all its forms.
Here’s what you’ll want to make these mocktails:
- Frozen pineapple for extra frostiness.
- Coconut milk and coconut water — both are essential. Freeze the coconut water into ice cubes ahead of time for extra coconut flavor and a colder drink.
- Coconut cream, if you can find it, for richness and that classic piña colada texture.
- Freshly squeezed lime juice to brighten and balance the sweetness.
If you do drink alcohol and want to, a splash of rum turns this into a classic cocktail. But even without alcohol, this mocktail stands on its own as a delicious, breakfast-worthy treat.
Piña Colada Mocktails
4
Ingredients
- 1 1/2 cup frozen pineapple cubes
- 1 cup coconut water ice cubes from about 16 oz of coconut water
- 1 can full-fat coconut milk
- 1/2 cup coconut cream
- 1/2 cup pineapple juice
- 3 tablespoons freshly squeezed lime juice
- maraschino cherry syrup for swirling if desired
- fresh mint for garnish
- fresh cherries for garnish
Instructions
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Note: make the coconut water ice cubes the night before by pouring coconut water into an ice cube tray and freezing.
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Add the frozen pineapple, coconut water ice cubes, coconut milk, coconut cream, pineapple juice, and lime juice to a blender. Blend until smooth and frosty. Serve immediately. If desired, add a swirl of maraschino cherry syrup on top and garnish with fresh mint and cherries.
This mocktail is equally charming served in a fresh coconut, if you want to go extra tropical.