Easy Frozen Piña Colada Mocktail

Course: Drinks

Cuisine: Fusion, Puerto Rican

Diet: Vegetarian

Prep Time: 5

Total Time: 5

Servings: mocktail

Calories: 226kcal

Author: Jazzmine Woodard

Creamy blended pineapple coconut zero proof cocktail made in just a few minutes

Print Recipe

Equipment

1 muddler or kitchen spoon
1 Blender or food processor
1 highball glass

Ingredients

2 tablespoons toasted coconut
1 tablespoon honey
¼ cup frozen pineapple chunks
¼ cup ice
3 ounces pineapple
3 ounces coconut milk
1 maraschino cherry optional garnish

Instructions

Use a muddler or the back of a kitchen spoon to crush the toasted coconut into crumbs.
Dip the rim of the glass into honey then into the coconut crumbs and place in the refrigerator to keep the honey from dripping down the sides of the glass.
Add pineapple chunks, ice, pineapple juice, and coconut milk to blender and pulse until smooth and uniform (about 45 seconds to one minute).
Pour the drink into prepared glass and garnish with maraschino cherry.

Notes

Preparation

I don't recommend making the piña colada mocktail in advance. The ice will melt and it will lose its slushy texture.

To make pitcher piña colada mocktails, blend together one cup of frozen pineapple chunks, 12 ounces pineapple juice, 12 ounces coconut milk, and one cup of ice until smooth. Makes four servings.

Nutrition