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Piña Colada Mocktail

Recipe contributed by Grey Freylersythe

Honestly, the tropical, delicious and iconic flavors of pineapple and coconut don't need any alcohol to be improved. This drink is an excellent excuse to pull out the blender and some fancy glasses and enjoy an entirely guilt-free mocktail this summer. For example, this mocktail is a great way to get healthy calories, antioxidants, vitamins, and minerals into your body if you are trying to gain or maintain your weight during chemotherapy!

This recipe uses coconut cream, which you may find in the canned food aisle or near Thai food supplies at your grocery store. Note, there are a number of similarly named foods to watch out for:

  • Coconut Water (in a can, box, bottle, etc.) - this is the watery fluid from inside fresh coconuts. It has a very mildly coconut flavor, and is a great hydrating drink full of electrolytes

  • Coconut Milk (in a box, or in the dairy section) - this is a milk alternative with a very thin consistency, and it is great almost anywhere you would normally use regular cow's milk. Watch out for flavors and sweeteners, as you may not want to use vanilla-flavored, sweetened coconut milk in your scrambled eggs!

  • Coconut Milk (in a can) - this is 1 part shredded coconut meat to 1 part water, blended together, and is great for curries and cooking. This is typically not sweetened or flavored, and it has a strong natural coconut flavor.

  • Lite Coconut Milk (in a can) - this is canned coconut milk, but with more water - this is like 2% milk compared to whole milk! In order to keep the same texture after removing some of the coconut fats, they will typically add in a plant-based thickener called guar gum. Guar gum is a natural source of soluble fiber that comes from the guar bean seed.

  • Coconut Cream (in a can) - this is 4 parts shredded coconut meat to 1 part water, blended together, and is great anytime you want a really thick, creamy coconut flavor/texture as in this recipe! It is also typically unsweetened and has a naturally rich coconut flavor.

Pro tip for "Whipped Coconut Cream": Coconut milk and coconut cream will both separate in the can, meaning the solid part will float to the top of the can and the watery part will stay at the bottom. When you first open the can, you have the option to pour the can into a jar and shake or blend to mix it back together into coconut milk/cream. However, you can make a delicious whipped coconut cream by following these steps:

  1. Open the can of coconut cream

  2. Set the can into the fridge to chill overnight

  3. Place an empty mixing bowl in the freezer to chill overnight

  4. Carefully scoop off the solid coconut into the chilled bowl (save the leftover water for smoothies!)

  5. Whip the cream until soft peaks form. If there are hard chunks or it isn't blending very well, add a small drizzle off the water from the can to help it come together

  6. Use immediately or, even better, chill in the fridge overnight to help it solidify even more

  7. Use to top your favorite desserts, drinks, and more! (Note that it will melt quickly at room temperature, so this is best added to the individual portion right before serving.)


1 5.4oz can coconut cream

3 cups fresh, frozen or canned pineapple

3 Tbsp fresh lime juice

1 cup ice

Coconut water, as needed

Garnish with pineapple, maraschino cherries, lime wedges, etc. (optional)


  1. Place the coconut cream, pineapple, lime juice and ice into a blender and blend until you have a nice slushy texture. Add coconut water, small amounts at a time, to help thin out the mixture and achieve the consistency you want.

  2. Pour into hurricane or other decorative glasses, and top with a wedge of pineapple or maraschino cherry for garnish.

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