Tropical, creamy, and alcohol-free—this Piña Colada Mocktail is sunshine in a glass.
Piña Colada Mocktail: A Tropical Sip, No Booze Required
I had a version of this Piña Colada Mocktail at this pizza spot here in San Diego and became totally obsessed. It was tropical, creamy, and just sweet enough—and I knew I had to recreate it at home. After playing around with the ratios, I landed on this mix with just a little extra pineapple juice for that perfect, sunny sweetness. The best part? No shaker, blender, or fancy tools required. Just stir it all together, pile on the crushed ice, and sip away. I even dried a few pineapple slices to pop on top. It’s easy, fun, and feels like summer in a glass!
What Is a Piña Colada, Anyway?
The name piña colada means “strained pineapple” in Spanish, and the drink dates back to 1950s Puerto Rico. It’s since become one of the world’s most iconic tropical cocktails—usually made with rum, coconut cream, and pineapple juice. This mocktail version keeps all the flavor and flair, minus the booze.
Why You’ll Love This Recipe
Tropical Vibes, Anytime: Tastes like vacation in a glass—even on a Tuesday.
Dairy-Free & Vegan-Friendly: Thanks to coconut cream, this mocktail is 100% plant-based.
Zero Equipment Needed: No blender, shaker, or fuss. Just stir and sip.
Kid-Friendly & Party-Perfect: Great for all ages, and it looks super fancy with a pineapple wedge.
Ingredient Highlight: Coconut Cream
Canned coconut cream (not coconut milk!) gives this mocktail its signature richness and body. It’s naturally sweet and silky smooth—basically, the heart of a piña colada. Just make sure it’s at room temperature so it stirs easily into the juices. Pro tip: give the can a good shake before opening.
Madly Delicious Must-Know Tips & Questions
- Use room temp coconut cream: Cold coconut cream is thick and clumpy—room temp is easier to mix.
- Stir it well: No need to shake or blend—just mix everything thoroughly in your glass before adding ice.
- Crushed ice > cubes: Crushed ice keeps it extra chill and sippable.
- Garnish for fun: A pineapple wedge, cherry, or dried fruit slice gives it a little flair.
- Batch it for a crowd: Multiply the recipe and mix in a pitcher—just stir again before serving.
Can I use coconut milk instead of coconut cream?
You can, but it’ll be thinner and not nearly as rich. The cream really gives that signature piña colada texture.
What glass works best?
A small Collins glass or stemless wine glass is just right—not too big, but plenty of room for ice.
Can I spike it?
Definitely! Add a shot of white or coconut rum if you’re turning this into a cocktail.
Let’s Dish: Did You Know?
The original piña colada was born in Puerto Rico in the 1950s, and its name literally means “strained pineapple.” It’s now the official drink of the island! Traditionally made with rum, coconut cream, and pineapple juice, it’s been adapted into all kinds of spinoffs—including this delicious booze-free version.
Love a refreshing, creamy drink? Then try my Piña Colada Mocktail!
It’s tropical, easy to make, and totally rum-free. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Piña Colada Mocktail
Equipment
- Serve in a Collins glass or any medium-sized glass just larger than a standard rocks glass.
Ingredients
- 3½ ounce pineapple juice
- 3 ounce canned coconut cream (not cold, or it’ll be hard to pour)
- 1 ounce freshly squeezed orange juice
- 1 ounce fresh lime juice
- Crushed ice, for topping
Instructions
- Build the Drink: Add pineapple juice (3½ oz), coconut cream (3 oz), orange juice (1 oz), and lime juice (1 oz) directly to a Collins or medium-sized glass.
- Stir to Combine: Stir vigorously until fully mixed and creamy.
- Add Ice & Serve: Top with crushed ice and garnish with a fresh or dried pineapple slice, or cherry if you’d like.