📝 About This Recipe
Transport yourself to the sun-drenched shores of Puerto Rico with this luxuriously creamy, non-alcoholic tribute to the classic tropical staple. This recipe balances the bright acidity of fresh pineapple with the rich, velvety fat of coconut cream, elevated by a hint of lime and vanilla for a sophisticated flavor profile. It is a refreshing, frost-kissed masterpiece that proves you don't need spirits to capture the essence of island paradise.
🥗 Ingredients
The Liquid Base
- 1/2 cup Cream of Coconut (Use 'Coco Lopez' or similar sweetened cream of coconut, not coconut milk)
- 1 cup Pineapple Juice (Chilled, preferably 100% juice or fresh-pressed)
- 2 tablespoons Heavy Cream (Adds a silky, premium mouthfeel)
The Fruit & Flavor Boosters
- 1 cup Fresh Pineapple Chunks (Frozen for extra thickness)
- 1 tablespoon Fresh Lime Juice (Cuts through the sweetness for balance)
- 1/4 teaspoon Vanilla Bean Paste (Adds a sophisticated aromatic layer)
- 1 pinch Fine Sea Salt (Enhances the natural sweetness of the fruit)
Ice & Texture
- 2 cups Crushed Ice (Provides a smoother blend than large cubes)
The Tropical Garnish
- 2 pieces Fresh Pineapple Wedges (Cut with the skin on for aesthetics)
- 2 pieces Maraschino Cherries (Stem on)
- 2 pieces Fresh Mint Sprigs (Clapped between hands to release oils)
- 1 tablespoon Toasted Shredded Coconut (For rimming the glass)
- 1 tablespoon Honey or Agave (To act as glue for the coconut rim)
👨🍳 Instructions
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1
Place two Poco Grande or hurricane glasses in the freezer for at least 10 minutes to ensure the drink stays frosty upon serving.
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2
Prepare your garnish station: Toast the shredded coconut in a dry pan over medium heat for 2 minutes until golden brown and fragrant.
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3
Dip the rims of your chilled glasses into a shallow dish of honey, then into the toasted coconut to create a beautiful, crunchy border.
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4
In a high-powered blender, combine the 1/2 cup of cream of coconut and 1 cup of chilled pineapple juice.
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5
Add the 1 cup of frozen pineapple chunks. Using frozen fruit instead of fresh ensures a thick, slushy consistency without diluting the flavor.
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6
Pour in the heavy cream and the fresh lime juice. The lime is the 'secret' ingredient that prevents the drink from being cloying.
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7
Add the vanilla bean paste and a tiny pinch of sea salt to the blender carafe.
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8
Top the liquid ingredients with the 2 cups of crushed ice.
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9
Secure the lid and blend on the lowest speed for 5 seconds to break up the ice, then gradually increase to high speed.
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10
Process on high for approximately 30-45 seconds until the mixture is completely smooth and looks like soft-serve ice cream.
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11
Turn off the blender and check the consistency. If it's too thin, add another 1/4 cup of ice; if too thick, add a splash of pineapple juice.
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12
Carefully pour the mixture into your prepared, rimmed glasses, letting it mound slightly at the top.
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13
Garnish each glass with a pineapple wedge and a maraschino cherry skewered together.
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14
Slap a mint sprig against your wrist to release the aromatics and tuck it into the side of the glass.
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15
Serve immediately with a wide-diameter straw and enjoy your tropical escape!
💡 Chef's Tips
Always use 'Cream of Coconut' (like Coco Lopez) rather than 'Coconut Milk'; the former is thick, sweetened, and essential for the authentic texture. If your pineapple juice is too tart, add a teaspoon of agave nectar to the blender to balance the acidity. For the smoothest texture, use a high-speed blender; if using a standard blender, pulse the ice first before adding the fruit. Avoid using bottled lime juice; the fresh citrus oils in a hand-squeezed lime provide a floral note that bottled versions lack. To make it even fancier, freeze some pineapple juice in ice cube trays and use those instead of regular ice cubes for an undiluted flavor explosion.
🍽️ Serving Suggestions
Pair with spicy coconut shrimp or jerk chicken skewers to contrast the cool, sweet drink. Serve alongside a fresh fruit platter featuring mango, papaya, and kiwi for a complete island brunch. Excellent as a dessert replacement after a heavy Caribbean-themed meal. Accompany with salty plantain chips and a side of mango salsa for the perfect poolside snack pairing. For a festive touch, serve inside a hollowed-out pineapple shell instead of a glass.