Virgin Strawberry Pina Colada Recipe

I’ve always had a soft spot for tropical drinks, especially when they involve the perfect blend of fruity sweetness and creamy coconut goodness. That’s why this virgin strawberry piña colada is such a hit in my house. It’s the ultimate refreshing drink, packed with real fruit, and totally alcohol-free—so it’s a treat anyone can enjoy! What makes it even better is the beautiful layering of the sweet strawberry base and the creamy coconut-pineapple blend, which not only looks stunning in a glass but tastes like a mini vacation in every sip.

this RECIPE

🍓 A summer memory in every glass

This drink always takes me back to a sunny afternoon a few summers ago. My family and I were lounging around on a staycation, the kind where you try to bring the beach vibes home. I decided to whip up something tropical to match the mood and experimented with strawberries, pineapple, and coconut. The moment I swirled the red and white layers together and took that first sip, I knew I had found something special. The bright strawberry combined with the creamy coconut and pineapple was like sipping on sunshine. Ever since, it’s been my go-to when I want to capture that sunny, laid-back feeling—without having to pack a suitcase!

The tropical history of piña coladas

Piña coladas have long been a symbol of the tropics, originating from Puerto Rico in the 1950s. Traditionally made with rum, coconut cream, and pineapple juice, they’re the go-to for beachside sipping. But even without the alcohol, this virgin version offers the same creamy, fruity magic. Over the years, people have started to play with the classic recipe, adding all kinds of fresh fruits like mangoes, bananas, or (in our case) strawberries. I love how this drink can evolve and still deliver that signature tropical escape!

Let’s talk ingredients: the stars of the show 🌟

Pineapple

Pineapple is key here, adding both a tart sweetness and a juicy brightness. I like to use fresh pineapple for the best flavor, but in a pinch, canned pineapple works too (just drain the syrup!). Pineapple is also packed with vitamin C, which gives this drink a little immune-boosting power.

Strawberries

The strawberry base adds a lovely, natural sweetness that contrasts beautifully with the creamy coconut and pineapple mix. I recommend using fresh, ripe strawberries for the best flavor. If strawberries aren’t in season, frozen ones work perfectly too—just make sure to thaw them before blending.

Coconut milk

Coconut milk brings the creamy texture we love in a piña colada. I prefer full-fat coconut milk for the richness, but if you’re looking for a lighter option, light coconut milk works just fine. You could also try coconut cream for an extra indulgent version. Plus, coconut milk has healthy fats that keep things smooth and creamy.

Brown sugar (optional)

A little brown sugar adds extra sweetness and depth, especially if your pineapple or strawberries are a bit tart. I usually taste the drink before adding sugar and adjust accordingly. For a refined-sugar-free option, you could swap in honey or a bit of maple syrup.

Kitchen gear: what you need (and what you can totally skip)

To make this virgin strawberry piña colada, you don’t need a ton of fancy kitchen gadgets—just the essentials:

• Blender: This is the hero of the recipe. A high-speed blender will give you the smoothest texture, but any decent blender will get the job done. If your blender struggles with ice, you can crush the ice beforehand.
• Strainer (optional): If you want a super smooth strawberry base, you can strain the blended strawberries to remove the seeds, though I usually skip this step because the seeds don’t bother me.
• Tall glasses: A tall glass lets you show off the beautiful layers of the strawberry and coconut-pineapple mixtures. It’s a small touch, but it adds to the experience!

Step-by-step: how to make your virgin strawberry piña colada

1. Make the strawberry base

Start by blending the strawberries and pineapple juice together until smooth and creamy. You’ll want this to be as silky as possible so it creates a nice base for the drink. Pro tip: if your strawberries are a little tart, feel free to add a dash of brown sugar to balance things out. Once blended, pour the mixture into a separate jug and set it aside.

2. Blend the coconut and pineapple mix

Next, rinse out your blender (or don’t, if you’re feeling lazy—no judgment here!) and add the fresh pineapple, ice cubes, pineapple juice, and coconut milk. Blend it all until smooth. You’re aiming for a creamy, tropical mix that’s thick but still pourable. If it’s too thick, you can always add a little extra pineapple juice to thin it out.

3. Layer the drinks

Here’s where the fun begins! Pour the strawberry base into your glass, filling it about a quarter of the way. Then, slowly pour in the coconut and pineapple blend on top. You can give it a little swirl with a straw or a skewer to create that beautiful gradient effect. Don’t go too crazy with the swirling, though—you want the layers to stay somewhat distinct.

4. Garnish and serve

Top your drink with a pineapple wedge and a strawberry for a little extra flair. It’s amazing how just a simple garnish can make a drink feel so much more special!

Variations and adaptations: let’s get creative!

I love experimenting with this recipe, and there are so many ways you can switch things up based on your preferences or dietary needs.

• Make it dairy-free: This version is already vegan and dairy-free, thanks to the coconut milk, but you could try using almond milk or cashew milk if you prefer a lighter version. Just note that the drink might be less creamy.
• Go for a tropical twist: Swap the strawberries for mango, papaya, or even raspberries. Each fruit adds its own unique flavor and color, keeping the drink fun and exciting. I once tried a mango-piña colada and the result was a creamy, dreamy, golden drink that felt extra luxurious.
• Sugar-free version: Skip the brown sugar entirely or replace it with a natural sweetener like stevia or monk fruit if you’re trying to cut back on sugar.
• Add a hint of spice: I once added a dash of cinnamon and nutmeg to the coconut-pineapple mix, and it gave the drink a warm, almost dessert-like quality. It’s perfect for those cooler months when you still want a tropical escape.

How to serve and wow your guests

When it comes to serving this virgin strawberry piña colada, presentation is key! I love using tall, clear glasses to show off the layers. For a fun touch, add some crushed ice on top or even a cocktail umbrella (why not?).

Garnish with a pineapple wedge and a whole strawberry, and if you’re feeling extra fancy, throw in a maraschino cherry. If you’re serving this at a gathering, consider setting up a little garnish station where guests can add their own flair—pineapple leaves, citrus slices, or even edible flowers.

Drink pairings for a refreshing combo

If you’re hosting a party and want to offer more drink options, consider pairing this with a variety of other beverages:

• Sparkling water: Try a fruit-infused sparkling water to keep the tropical vibe going without overwhelming the palate. Lime or lemon-flavored sparkling water complements the sweetness of the piña colada perfectly.
• Iced herbal teas: A lightly sweetened iced hibiscus tea or chamomile iced tea offers a refreshing, calming balance to the fruity creaminess of the piña colada.
• Fresh fruit smoothies: For a variety of flavors, serve up different fruit-based smoothies alongside the piña colada. Think mango, banana, or mixed berries.

Storage and reheating tips (if you have leftovers)

If you happen to make extra (though I doubt that’ll be the case!), you can store the piña colada in the fridge for up to 24 hours. I recommend storing the strawberry base and the coconut-pineapple mix separately to keep the layers fresh. When you’re ready to serve again, give everything a quick stir or shake and re-layer the drinks.

While I don’t recommend freezing this drink (the texture changes a lot), you can freeze the strawberry base and pineapple-coconut mix separately in ice cube trays. When you’re craving a piña colada, just blend the frozen cubes with a little extra pineapple juice to revive it!

Scaling the recipe for a crowd

If you’re making this for a party, it’s easy to scale up the recipe. The key is to keep the ratio of strawberry base to coconut-pineapple mix the same. For every cup of fresh pineapple, you’ll need about 1 ½ cups of strawberries to keep the balance. Just remember, when blending larger quantities, you may need to do it in batches, depending on the size of your blender.

Frequently asked questions

Can I use frozen fruit instead of fresh?

Absolutely! Frozen strawberries and pineapple work perfectly. Just make sure to thaw them a bit before blending for easier mixing.

How can I make this less sweet?

If you find the drink too sweet, you can cut back on the brown sugar or even skip it altogether. Also, using unsweetened coconut milk instead of the canned variety can help reduce sweetness.

Can I make this ahead of time?

Yes! You can make the strawberry and coconut-pineapple mixes ahead of time and store them separately in the fridge for up to 24 hours. Just layer and serve when you’re ready.

What can I use if I don’t have coconut milk?

If you don’t have coconut milk on hand, you can use any plant-based milk like almond or soy milk. It won’t be as creamy, but it’ll still taste great!

Can I make this into a slushie?

Yes! Just add more ice and blend until you get a thicker, slushie-like texture. It’s a fun, frosty twist on the classic drink.

Now that you’ve got the recipe, it’s time to get blending. Trust me, once you try this virgin strawberry piña colada, it’ll become your go-to for tropical, fruity refreshment!

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