This Virgin Pina Colada Mocktail recipe is the perfect alcohol-free drink that will instantly transport you to a tropical paradise.
It’s the perfect refreshing drink for hot summer days, baby showers, pool parties, or just when you need a tropical island escape.
Alcohol isn’t needed to enjoy classic tropical drinks – make sure to also check out my Mai Tai Mocktail.
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Why You’ll Love This Recipe
- Can be enjoyed by all – You don’t have to worry about age or sobriety when you make this sweet drink – it can be enjoyed by the entire family!
- Easy – It’s a very easy recipe to make! It just takes a few minutes and a few simple ingredients to whip up the most delicious Pina Colada Mocktail.
- Delicious – The Chai tea helps give the spiced rum flavor without any alcohol involved – when that’s paired with the tropical fruit juices and coconut flavor, it’s a match made in flavor heaven!
Ingredient Notes
This Virgin Pina Colada Mocktail recipe only requires a few key ingredients.
- Tropical fruit juices – This recipe uses tropical pineapple, orange, and lime juice.
- Brewed chai – Chai has many of the same spices that are also used in spiced rum, so it is a natural, alcohol-free choice to add to a Virgin Piña Colada Mocktail. You can make the Chai sweetened or unsweetened depending on your preferences.
- Coconut milk – I used canned, full fat coconut milk and froze into ice cubes to make the Pina Colada Mocktail extra icy.
- Cream of coconut – This is a coconut syrup NOT coconut cream from a can! This is a VERY important distinction. You can find Cream of Coconut in the alcohol mixer aisle of your local grocery store or on Amazon.
- Nutmeg and garnishes – Ground or grated nutmeg on the top of the cocktail gives an extra layer of flavor, which helps gives a more traditional pina colada experience. For garnish, I used fresh pineapple chunks and pineapple leaves. You can also garnish with a maraschino cherry or mint leaves.
Step-by-Step Instructions
Pre-step: Freeze the canned coconut milk into ice cubes overnight prior to making.
Step 1: Add the juices to a blender bowl.
Step 2: Add the brewed Chai tea.
Step 3: Add the coconut cubes, cream of coconut, and additional ice if desired.
Step 4: Blend until completely smooth and no chunks remain.
Step 5: Garnish with a pineapple wedge, if desired.
Step 6: Sprinkle grated or ground nutmeg over top, if desired.
Tips and FAQ
What is a Pina Colada and where did it come from?
Pina colada translates to “strained pineapple” in Spanish and the tropical drink hails from Puerto Rico. As with pretty much all cocktail history, there are a few different versions of how the classic pina colada came to be.
The pina colada was created sometime between the 1950s and 60s. Other variations of mixing together rum, coconut, and pineapple had been around for some time at that point.
Is coconut cream and cream of coconut the same thing?
No, not at all. Coconut cream refers to the thick, creamy canned coconut milk. Cream of coconut refers to a coconut cocktail syrup that is available in the alcohol mixing aisle of grocery stores. Canned coconut cream is usually found in the international food aisle.
Can I make a bigger batch of Virgin Pina Coladas and can I make them in advance?
Yes, you can definitely make these as a batch to serve a crowd – I’ve included measurements for batching in the recipe notes below.
However, I would not recommend making these in advance. You can prep and have everything ready to go in advance, but sadly, frozen drinks don’t keep well.
What can I use in place of rum in cocktails?
Brewed Chai tea is a great substitute for rum in mocktail recipes as both products use similar spice flavor profiles. You can use it sweetened or unsweetened depending on your preferred taste.
Pro tip #1: Add your cocktail glass to the freezer for a few hours prior to making the drink. It will help keep the drink frozen for longer.
Pro tip #2: If you have leftover pina colada, add it to an empty ice cube tray and freeze. When wanting to drink the rest of it, simply pop the pina colada ice cubes into a blender with just a touch of pineapple juice to thin it out if needed or desired.
Related Recipes
I love making delicious mocktail recipes and tasty drinks in general, so if you’re looking for more recipes to try check out these:
Did you love this easy mocktail?
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Virgin Pina Colada Mocktail Recipe
Ingredients
- 3 ounces coconut milk
- 2 ounces pineapple juice
- 1 ounce orange juice
- ½ ounce lime juice
- 2 ounces brewed Chai tea (cooled – can be sweetened or unsweetened to taste)
- 1 tablespoon cream of coconut (coconut cocktail syrup – NOT coconut cream)
- Grated nutmeg and/or fresh pineapple wedge for garnish (optional)
Instructions
- Pre-step: Freeze the coconut milk in an ice cube tray overnight or until solid.
- Add 3 coconut milk ice cubes, all of the juices, cooled tea, and cream of coconut (syrup) to the bowl of a blender. You can add a handful or two of regular ice here if you want a thicker drink.
- Blend until completely smooth and no lumps remain.
- Pour into a cocktail glass and garnish with nutmeg and/or a pineapple wedge, if desired.
Notes
- 3 cups canned coconut milk
- 2 cups pineapple juice
- 1 cup orange juice
- ½ cup lime juice
- 2 cups brewed and cooled Chai tea (sweetened to taste)
- ½ cup cream of coconut (cocktail syrup)
- Grated nutmeg and 8 wedges of pineapple for garnishes, optional
- Pre-step: Freeze the coconut milk in an ice cube mold overnight or until solid.
- Add the juices, cooled tea, and cream of coconut (cocktail syrup) to a blender and blend until completely smooth.
- Pour into cocktail glasses and garnish with nutmeg and/or fresh pineapple, if desired.
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