Alcohol-free
Virgin Piña Colada
A creamy house mix of pineapple, coconut and a touch of lime. Shake it over ice for a smooth drink without a blender.
Alcohol-free · Tropical · Creamy
Ingredients
- 100 ml Pineapple juice
- 40 ml Coconut cream (unsweetened) (unsweetened; stir before measuring)
- 10 ml Lime (fresh juice)
- 10 ml Simple syrup (1:1)
Ice and water are assumed. Add everything else you have.
Method
Shake
Equipment: Jigger or measuring spoon · Cocktail shaker · Strainer
- Stir the coconut cream in its container until smooth.
- Add the pineapple juice, coconut cream, lime and syrup to a shaker with ice. Shake hard for 15 seconds.
- Strain into a glass filled with fresh ice.
A small detail
Cream of coconut is sweetened; coconut cream is not. This recipe uses unsweetened coconut cream plus syrup.
Estimated strength
Zero
What does this mean?
Per serving: ≈ 0% ABV · ≈ 0 g alcohol
An estimate, not a measurement. Dilution lowers concentration but does not remove alcohol. Check your bottle label. These typical alcohol levels can vary by brand and market.
Added water from ice: 25%. Water added as a percentage of the measured liquid before mixing. Ice melt varies with temperature, time and technique.
Assumes the mixers labelled alcohol-free are 0.0%. Check labels when traces matter.
Plan for a party
Prep the base
Measure the base ahead. Fresh additions and the final mixing happen per glass.
Guests: 6
Measure the base ahead. Fresh additions and the final mixing happen per glass.
One recipe serving per guest. Choose the amount you want to prepare.
Base only: 60 ml · Per serving: 10 ml. Use a container larger than the volume shown; allow room for fruit and stirring.
Prepare the base
- 60 ml Simple syrup (1:1)
Keep separate for serving
- 600 ml Pineapple juice
- 240 ml Coconut cream (unsweetened) (unsweetened; stir before measuring)
- 60 ml Lime (fresh juice)
Water for the batch
Do not pre-dilute this base. The original shake or stir with ice supplies the dilution at service.
Prepare and serve
- Measure the base ingredients into a clean, covered container and stir to combine. Keep the quantities in the serving section separate.
- Prepare for today’s service. Label and refrigerate the covered base; follow ingredient storage labels. Keep ice out of the container and chill the glasses before serving.
- For each glass, use 10 ml of base in place of those ingredients in the original method. Add the separate ingredients at their per-serving amounts. Do not measure the base ingredients a second time.
- Prepare fresh juice close to serving and keep it chilled separately unless it is explicitly in the base. Fresh batches are for this service, not an overnight storage promise.
- Stir coconut products smooth before measuring. Keep them chilled according to their labels and mix each serving fresh to avoid separation.
- Make foam or aeration fresh at service using the original method. A resting pitcher will not retain the same texture.
The list saves ingredient names, not party quantities. Check the totals above against how much you have. Garnishes and ice are not added.
Bartender sources: Campari Academy: batching techniques · Dave Arnold: measuring dilution and batching · Simon Difford: water and dilution · Jeffrey Morgenthaler: batch calculator
Sources & inspiration
About this recipe
Recipes and house adaptations have source links. Measures, substitutions and estimated strength are explained separately. Images are AI-generated illustrations.
We do not claim every recipe has been physically tested. Community reviews are moderated user reports, separate from recipe sources.
Suggest a correction