Virgin Pina Colada
Coconut cream and pineapple juice without the rum — the IBA-credited Caribe Hilton creation (Monchito Marrero, 1954) and Puerto Rico's national drink since 1978.
- 4 ozpineapple juice
- 2 ozcream of coconut(such as Coco Lopez)
- 1 cupice(for blending)
- pineapple wedge and cherrygarnish
- 1Add pineapple juice and cream of coconut and ice to a blender
- 2Blend until smooth and frothy
- 3Garnish with a pineapple wedge and maraschino cherry
- 4Pour into a hurricane glass
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The Virgin Pina Colada removes the rum from one of the Caribbean's most celebrated cocktails — a drink that the International Bartenders Association credits to bartender Ramon "Monchito" Marrero of the Caribe Hilton in San Juan, Puerto Rico in 1954, and which was declared Puerto Rico's national drink in 1978. The original Pina Colada's three core components — rum, coconut cream, and pineapple juice — create a flavor profile where the rum's sweetness and warmth plays a supporting role behind the dominant tropical creaminess. The Virgin version demonstrates how complete coconut and pineapple are as a flavor pairing without any spirit: the coconut cream's richness, the pineapple's tropical acidity, and the cold, blended texture create a genuinely satisfying frozen drink that remains one of the most popular non-alcoholic options at beach resorts and tropical-themed venues worldwide.
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Everything you need to make a great Virgin Pina Colada at home.
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