Virgin Piña Colada Recipes

VIRGIN PIñA COLADA

Steps:

• To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
• Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.

VIRGIN PIñA COLADA

Steps:

• Combine all of the ingredients in a blender and blend to your desired consistency.
• Serve immediately.

VIRGIN PINA COLADA RECIPE

Steps:

• Add the pineapple juice, cream of coconut, ice and vanilla extract to a blender.
• Puree until very smooth.
• Pour into four glasses and garnish with a cherry and pineapple slice.

VIRGIN PINA COLADA RECIPE

Steps:

• Place all ingredients in a blender and blend.
• Pour into a glass and serve with a pretty umbrella or straw.

VIRGIN PINA COLADA

Steps:

• In an electric blender, blend ice, pineapple juice, milk, cream, and sugar. Blend until smooth.

VIRGIN PINA COLADA PROTEIN SMOOTHIE

Steps:

• Combine pineapple, sparkling water, vanilla protein powder, and coconut extract in a blender; blend until smooth.

VIRGIN PIñA COLADA RECIPE

Steps:

• Gather the ingredients.
• Place frozen pineapple chunks and ice in a blender .
• Pour pineapple juice and coconut milk over top. Add brown sugar, if using. Puree until smooth. Taste to test the sweetness and add more sugar, if needed.
• Pour into glasses and garnish with fresh pineapple wedges or a maraschino cherry.