This Pina Colada Mocktail is a refreshing drink the whole family will love. Made rich and sweet with coconut cream and frozen pineapple, it’s decadent enough for special occasions but healthy enough for breakfast!

A few years ago, my husband Todd and I were taking a winter vacation on the big island of Hawaii. After a long flight, we drove to our hotel and were given 2 drink vouchers at check-in. Why thank you! The vouchers were good for pina coladas which, at the time, I had never tried. We dumped our bags and made a beeline for the cheery poolside bar complete with a Jack Johnson cover singer. Several songs later our laidback bartender plunked down two frosty, creamy yellow cocktails all fancied up with a pineapple wedge and maraschino cherry. It was love at first sip. The sweet/tart taste of pineapple blended with cool and creamy coconut was like drinking a tropical paradise. At that moment I knew I wanted to recreate this delectable beverage, mocktail style, at home!

The beautiful thing about this healthy pina colada recipe is it’s just as simple as blending a smoothie. You can make it in about 5 minutes with ingredients that store in the pantry or freezer. So, if you’re in party mode (or breakfast mode) it’s quick and easy to grab all the ingredients and blend away!

Click here to Wiki up on your pina colada knowledge.

What blender should I use?

Here’s the good news. Since we’re using frozen pineapple chunks and water instead of ice in this recipe, a budget-friendly blender will power through the ingredients. Don’t worry, your mocktail won’t taste watery thanks to the coconut cream. If you have a high-powered blender to use, go for it!

Where can I find coconut cream?

There are two ways to buy coconut cream.

1. Buy a can of ready-made coconut cream. This can usually be found in the Asian section of your grocery store. Scoop out the cream which will be soft like room-temperature butter.

2. Buy a can of full-fat coconut milk and store it in the fridge. After 24 hours the cream will separate from the liquid and become solid, making it easy to scoop off the top.

Note: Thai Kitchen brand organic coconut milk will not separate even after sitting in the fridge for over 24 hours. I use their canned coconut cream instead.

Substitutions:

Use regular coconut milk (that comes in a carton, not a can) in place of the water for an even richer mocktail.
Swap out the coconut cream for coconut milk (full-fat or “light”) for a “skinny” mocktail.
Use crushed ice in place of water and partially thawed pineapple in a high-powered blender for a slushy-style mocktail.
For an even fresher drink, cube and freeze freshly cut up pineapple.

Recipe notes:

Use a kitchen scale to measure your pineapple if you have one. Too much or too little pineapple will change the taste and texture of the mocktail. If you don’t have a scale, measure out 2 generous cups of pineapple chunks as they don’t compact down into the cup when frozen.

Use room-temperature coconut cream. Cold cream is stubborn about fully blending and you’ll end up with little bitty chunks of cream in your drink.

Storage:

This recipe stores exceptionally well. Even after a week in the fridge, it tastes fresh and holds its color making it a great base for green smoothies. Just give it a shake before drinking as the cream and pineapple will separate from the water.

Now whenever I listen to Jack Johnson, I think about how delicious that first Pina Colada was and am so happy that I can make my own at a moment’s notice! It’s everything you want in a mocktail:

Sweet/tangy
Creamy
Refreshing
Quick and easy
Healthy
Dairy-free
Oil-free
Vegan

More creamy beverage recipes:

Cherry Almond Milk

Healthy Shamrock Shake

Cashew Golden Milk

Keep scrolling for step-by-step instructions with photos!

Ingredients for Pina Colada Mocktail

Makes 24 oz / 3 cups

½ cup (4 oz) of coconut cream
¼ cup (2 oz) of pineapple juice
2 cups (280 g) of frozen pineapple chunks
1 cup (8 oz) of cold water
1 tablespoon of agave

How to make this recipe

1. Plop the coconut cream into your blender and pour in the pineapple juice. Add these ingredients first to give the blade something to grab onto. Tumble in the frozen pineapple chunks followed by the water and agave.

2. Secure the lid and blend, starting at low speed, working your way up to medium or high speed, depending on your blender. You want a creamy, frothy consistency, so blend until all the frozen pineapple chunks are nice and smooth.

3. Pour into a fun cocktail glass and garnish with a pineapple wedge and a cherry to top it off!

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Yield: 2 (12 oz.) servings

Author: Carol Clayton