• Pineapple juice
  120 ml (4 oz)

  Fresh or high-quality canned
• Coconut cream
  60 ml (2 oz)

  Preferably Coco López or similar
• Heavy cream (optional)
  30 ml (1 oz)

  Adds extra creaminess; skip for dairy-free
• Ice
  1.5 cup

  Crushed for easiest blending
• Pineapple wedge
  1

  For garnish
• Maraschino cherry
  1

  For garnish

• Blender
• Jigger or measuring cup
• Hawthorne strainer (optional, for extra smoothness)
• Chilled hurricane or highball glass

1. 1

   Add pineapple juice, coconut cream, and heavy cream (if using) to your blender.

2. 2

   Fill the blender with 1.5 cups of crushed ice.

3. 3

   Blend on high until the mixture is smooth, creamy, and frosty.

4. 4

   Taste and adjust sweetness if desired (a splash of simple syrup is optional for extra sweetness).

5. 5

   Pour the mixture into a chilled hurricane or highball glass.

6. 6

   Garnish with a pineapple wedge and a maraschino cherry on top.

• Delivers classic tropical flavors without alcohol
• Perfect for all ages—kids and adults alike
• Creamy, rich, and incredibly refreshing
• Easy to make at home with simple ingredients
• A crowd-pleaser at parties and summer gatherings

The Pina Colada was first sipped in Puerto Rico in the 1950s, instantly becoming synonymous with island leisure and warm breezes. While the original recipe features rum, the 'virgin' version quickly became a favorite for those craving the same tropical decadence without the booze. Today, it's a beloved staple at beach bars and backyard parties alike, embodying the laid-back, sun-soaked vibe of its Caribbean roots.