Virgin Piña Colada

Before you start

A good piña colada is smooth and thick, closer to a soft shake than a slushy. The classic gets part of that texture from rum, which does not freeze. Without it, a drink blended with lots of ice turns grainy and watery. The fix is to let frozen pineapple do most of the chilling, and add only a little ice.

Cream of coconut is the key ingredient. It is a thick, sweetened coconut product sold in cans or squeeze bottles near the cocktail mixers, and it is not the same as coconut cream or coconut milk. A splash of full-fat coconut milk adds body without more sugar, and a little lime keeps the drink from tasting flat. Blend long enough to break every bit of ice and serve immediately.

Ingredients

• 150 g (1 cup) frozen pineapple chunks
• 90 ml (3 oz) pineapple juice — chilled
• 60 ml (2 oz) cream of coconut — sweetened, stirred or shaken well
• 30 ml (1 oz) full-fat coconut milk — from a can, stirred
• 10 ml (2 tsp) fresh lime juice
• ½ cup (about 75 g) ice cubes
• 1 pineapple wedge and cherry — for garnish

Method

1. Chill the glass in the freezer for 10 minutes. A cold glass keeps the drink thick for longer.
2. Add the liquids to the blender first: pineapple juice, cream of coconut, coconut milk and lime juice. Liquid at the bottom helps the blades catch.
3. Add the frozen pineapple and then the ice on top.
4. Blend on low for 10 seconds, then on high for 30 to 45 seconds until completely smooth, with no ice crunch when you taste a spoonful. Scrape down the sides once if needed.
5. Check the texture. It should pour slowly in a thick ribbon. Add 15 ml juice if too thick, or a few pineapple chunks if too thin, and blend again briefly.
6. Pour into the chilled glass and garnish with a pineapple wedge and cherry. Serve right away.

Tips for success

• Freeze your own pineapple chunks on a tray if store-bought frozen fruit is sour. Ripe pineapple gives a sweeter, more fragrant drink.
• Warm the cream of coconut can in hot water for a few minutes if it has separated. Fat lumps blend poorly in a cold drink.
• A high-powered blender gives the smoothest result. With a standard blender, crush the ice first or use slightly more juice.

Substitutions

Cream of coconut

Use 60 ml unsweetened coconut cream plus 20 ml simple syrup. The drink is less sweet and has a more natural coconut flavor.

Coconut milk

Leave it out and add 15 ml more cream of coconut for a sweeter drink, or use whole milk for a softer, dairy-based version.

Frozen pineapple

Fresh pineapple with 1 cup ice works but the texture is icier. Half a frozen banana adds creaminess if pineapple is scarce.

Variations

Mango colada

Replace half the frozen pineapple with frozen mango.

Toasted coconut rim

Wet the rim with lime and dip it in toasted unsweetened coconut flakes before pouring.

Troubleshooting

The texture is grainy and icy

Too much ice and not enough frozen fruit, or not blended long enough. Rely on frozen pineapple and blend until no crunch remains.

It separates in the glass

The coconut fat cooled into flecks. Blend the liquids briefly first so the cream of coconut is fully mixed, then add the frozen fruit.

It tastes flat and too sweet

Add 5 ml more lime juice and a tiny pinch of salt, then blend for 2 seconds.

Storage

Serve immediately; blended drinks separate and melt within minutes. Leftover blended mixture can be frozen in ice pop molds. Refrigerate opened cream of coconut and use it within about 1 week.