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Spiced piña colada mocktail served in a tall glass

Virgin piña colada

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

For an alcohol-free party option, try our spiced piña colada mocktail (or virgin piña colada), with mock rum syrup, pineapple juice and coconut milk

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal184
fat9g
saturates7g
carbs25g
sugars24g
fibre0.3g
protein1g
salt0g
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Ingredients

  • 150ml pineapple juice
  • 50ml coconut milk
  • 25ml lime juice
  • ice
  • cherry , to garnish

For the mock rum syrup

  • 100g dark brown muscovado sugar
  • 1 pineapple , a few strips of skin, plus leaves to garnish
  • 5 black peppercorns
  • 5 cloves
  • 1 cinnamon stick

Method

  • STEP 1

    To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.

  • STEP 2

    Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.

Goes well with

Recipe from Good Food magazine, November 2018

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A star rating of 4 out of 5.4 ratings
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