Refreshing Coconut Cream Mocktail Recipe

Nothing says tropical cocktail like a bit of coconut flavoring blended with ice and other delectable ingredients to create a sweet, frothy, and cold drink that brings a chill to your beachside lounge chair or backyard barbecue. This mocktail adapts the classic piña colada — perhaps the most popular coconut-infused cocktail — by amping up the creamy coconut factor through mixing cream of coconut as well as coconut milk, along with the usual pineapple juice. It also removes the rum for all the teetotallers out there and sweetens the drink with a bit of brown sugar.

"This drink is so good that I used to make it all the time during the summer months," said chef and recipe developer Susan Olayinka. "I think it is time for me to make the beverage again!" Since the preparation time is only two minutes, you can make this over and over during a party or as you bake in the sun on a blue-skied, beautiful weekend day. So get that blender ready and load up the ice in two tall glasses because happy hour is coming to you soon.

Making this drink is so easy. All you need is two cups of pineapple juice, three cups of ice (divided into one cup for the blender and a cup of ice for each of the two servings you're making), half a cup of coconut milk, one cup of coconut cream, and two tablespoons of brown sugar.

This version is a mocktail, but you can easily make an alcoholic version by adding rum. You can also create the perfect drinkable dessert by adding ice cream and whipped topping ... and maybe even a cherry on top. Olayinka suggests doubling the ingredients when you're entertaining. The more drinks, the merrier.

Now you can get the party started by putting all the ingredients into the blender. Start with the two cups of pineapple juice, then slowly pour in the cup of ice — you want to avoid splashing when you're adding it. Next, add half a cup of coconut milk, one cup of coconut cream, and two tablespoons of brown sugar. 

When all the elements are in place, make sure that you put the lid of the blender on tightly before pushing the button. Your kitchen should be a no-splash zone. A powerful blender is needed to crush the ice well, but if your model is a little old, a good trick is to use crushed ice rather than cubes because they will break down more easily.

Once you are ready to blend, mix on the crush setting for about 20 seconds. That might not seem like enough time, but you want to avoid over-blending, according to Olayinka. You don't want a thin, runny drink or melt too much of the ice. The best mocktails/cocktails should frost the glass and taste deliciously sweet and chilled.

Part of the cocktail experience includes a bold presentation in a glass that emphasizes the drink's best attributes. Try a big-bowled poco grande glass for a traditional piña colada look or a tall, narrow collins glass. Whatever you choose, make sure you put a cup of ice in each glass to maintain the drink's slushiness.

Once you've poured the drink over the ice, you'll want to serve it immediately. You can drink this by itself, add a few tropical appetizers like fresh pineapple salsa and chips, or match it with a summertime barbecue theme — just grill up some burgers, ribs, or marinated chicken.

For the glasses, Olayinka suggests playing up the summertime/Hawaiian theme by decorating the rim with bits of cut pineapple and tiny, bright-colored umbrellas. If you're feeling particularly decadent, top with some whipped cream. However you prepare it, the drink is guaranteed to quench your thirst and cool you down on those hot days.