Coco Lopez Pina Colada Recipe

Coconut-flavored non-alcoholic pina coladas are an easy, delicious tropical drink perfect for anyone who doesn’t drink rum! Simple preparation takes you right back to sunny beaches!

Coco Lopez cream of coconut is an integral component in this recipe, due to its medium-chain triglycerides content which are known to help improve metabolism and provide energy boost.

Ingredients

To create this non alcoholic pina colada recipe, just omit the rum and enjoy this delectable drink! Perfect for summer days in the sun – and an ideal baby shower drink to share among mamas-to-be!

Coconut cream and pineapple juice combine for an energizing tropical cocktail, boasting high concentrations of vitamin C and bromelain enzyme, to aid digestion and reduce inflammation. Coconut cream’s high content of medium-chain triglycerides (MCTs) supports metabolism while giving energy boost.

As well as good-quality white rum, you will also require Coco Lopez cream of coconut. Often found in liquor sections near other mixers, this sweet and flavorful coconut cream makes an excellent base. If unable to locate it, substitute with either regular coconut milk (not thin part from can), coconut cream (either from can or regular), pinch of salt, crushed ice and garnishing your drink with wedge of fresh pineapple and maraschino cherry for an irresistibly refreshing treat!

Blending

Frozen pina coladas are an easy, refreshing summer cocktail to make and serve poolside. While not intended as daily consumption (there’s lots of sugar involved!), frozen pina coladas make an excellent treat on tropical days when an extra boost may be needed!

Combine all ingredients in a blender until combined and pour into tall glasses adorned with pineapple wedges and maraschino cherries for garnish. Enjoy!

Try creating this drink without using rum. Just switch out Coco Lopez cream of coconut for its more tropical taste and flavour!

Just add a slice of fresh pineapple with its peel intact for extra flavor and color contrast. Or for something more traditional, splash golden or anejo rum on top for an eye-catching display – or go non-alcoholic for those who do not drink alcohol!

Garnishing

Although its authorship remains uncertain, one thing is for certain: this refreshing drink is undeniably delectable! Early versions consisted of non alcoholic combinations of pineapple juice and coconut cream mixed over ice, while later the addition of rum elevated it to cocktail stardom and is now served at numerous bars and restaurants as well as appearing in grocery store mixed drinks sections.

To craft the ideal pina colada, there are a few key points you need to remember. First and foremost, use high quality pineapple juice with Coco Lopez cream of coconut for maximum tropical flavor – any other creams could dilute that signature tropical taste! You’ll also want to garnish it with fresh pineapple slices and maraschino cherries for that classic beach day feel! Enjoy your beverage and let yourself be transported by its tropical taste!

Drinking

Pina coladas are refreshing drinks that blend sweet, tropical flavors with creamy coconut notes for an irresistibly refreshing libation. Created by Ramon “Monchito” Marrero in Puerto Rico in the 1950s, they quickly became the island’s official drink. This version uses Coco Lopez cream of coconut, pineapple juice and rum to craft an irresistibly creamy frozen cocktail that doesn’t contain too much added sugar – you will need either a blender, cocktail shaker or lidded jar to mix all these ingredients together before freezing it all together for best results! For non-alcoholic versions you can swap out more coconut milk or pineapple juice when mixing all these elements together!

Substituting non-alcoholic Coco Lopez cream of coconut for the rum will provide a healthier version of this beverage recipe, adding tropical flair with fresh pineapple slices or maraschino cherries as garnish. Key tip: Use only high quality pineapple juice that does not contain added sugars and artificial flavors for maximum flavour potential.

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