Virgin Piña Colada
Beach, rum optional
Pineapple and coconut cream, blended with ice. Rich, indulgent, unapologetically tropical. The Piña Colada minus the rum.
Ingredients
- 4 oz Pineapple Juice
- 1 1/2 oz Coconut Cream
Method
Combine pineapple juice, coconut cream, and a generous cup of ice in a blender. Blend on high until smooth. Pour into a hurricane glass. Garnish with a pineapple wedge.
Non-alcoholic adaptation of the Piña Colada. The parent drink's origin is contested: Ramón "Monchito" Marrero (Caribe Hilton, 1952 or 1954, per his claim vs. hotel records), Ricardo García (Caribe Hilton, 1953), or Ramón Portas Mingot (Barrachina, 1963). The NA adaptation is a modern house recipe with no documented external origin. Pineapple juice and coconut cream preserve the original's tropical character. Per Difford's Guide. Notes: This version is unstudied; the parent Piña Colada's creation remains unresolved among multiple claimants.