Virgin Piña Colada Recipe

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I was a waitress at one of the most exclusive hotels in the world. I met many celebrities; Bill Gates, Katy Perry, Anne Hathaway, Susan Somers, Russell Brand, world leaders, famous entrepreneurs, etc. Each hotel room cost on average $2,500 a night and with gratuity, dining, room service, etc. it ended up being about $4,000 a night per couple. Some rooms were over $5,000 a night!

I mainly served food and our bar tender made the drinks. Sometimes during the day or nights, she wasn’t there I’d have orders that I’d need to make. Many times I had to make the guests either a virgin or a regular Piña Colada. Whenever I did I either got a compliment like, “That is the BEST Piña Colada I have ever tasted!” or they would simply order another and the next day another and the next day another. They never seemed to be able to get enough of it.

How did I craft this recipe? It all started at a local small restaurant in Playa Del Carmen, Mexico called El Pirate. The first time dining there the Piña Colada I ordered was to die for. I watched as they made it. The next day I couldn’t wait to have it again so I ordered another. I watched as a different server made it. I noticed that the server making it was using different ingredients and ratios than the one the day before.

The results were disappointing. The next day (yes I was a little stuck on El Pirate) and I tried again. It was a different server so again we left a little disappointed in our Piña Colada. As a result, I came away with a few tips on how to make a great and not so great virgin Piña Colada.

When we got home we kept talking about that ‘Amazing Piña Colada’. So to satisfy our cravings I set out trying to make it. One day I struck gold and I was more than a little excited to finally taste an amazing Piña Colada again. It was pretty much just like the first one that started this quest at El Pirate.

I hope you enjoy this recipe as much as we and others I’ve made it for have!

It takes 10-15 minutes

Serves 2-4 people (depending on the size of glass)

Ingredients:
1 1/2 Cup medium sized chopped chunks of Ripe Pineapple
1 1/2 Tablespoon Orange Juice concentrate (secret ingredient)
1/2 can or 3/4 Cup Coco Lopez Cream of Coconut (this can usually be found in the Hispanic food or drink isles at the grocery store or here)
Ice

1. VERY IMPORTANT. First, you need to pour the whole can of the Coco Lopez into a bowl and mix it with a spoon because the coconut oil and other ingredients separate.

2. Put the first 3 items in a blender. Then fill the blender up with ice (3/4 full). Blend well.

3. TASTE TEST depending on taste preferences and how much ice you put in it, it may be too rich or even possibly taste a little diluted. If it is too rich add another cup of ice and blend again. If it is diluted add another chunk of pineapple and a Tablespoon of Coco Lopez and blend again. Filling the ice about 3/4 full usually works great for a standard size blender.

4- Enjoy! This seriously is the best Piña Colada I and many other celebrities have ever had!

Virgin Piña Colada Recipe

Yield: 2-4

Prep Time: 15 minutes

Total Time: 15 minutes

This seriously is the best Piña Colada I and many other celebrities have ever had!

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Ingredients

• 1 1/2 Cup medium sized chopped chunks of Ripe Pineapple
• 1 1/2 Tablespoon Orange Juice concentrate (secret ingredient)
• 1/2 can or 3/4 Cup Coco Lopez Cream of Coconut (this can usually be found in the Hispanic food or drink isles at the grocery store or here)
• Ice

Instructions

1. VERY IMPORTANT. First you need to pour the whole can of the Coco Lopez into a bowl and mix it with a spoon because the coconut oil and other ingredients separate.
2. Put the first 3 items in a blender. Then fill the blender up with ice (3/4 full). Blend well.
3. TASTE TEST depending on taste preferences and how much ice you put in it, it may be too rich or even possibly taste a little diluted. If it is too rich add another cup of ice and blend again. If it is diluted add another chunk of pineapple and a Tablespoon of Coco Lopez and blend again. Filling the ice about 3/4 full usually works great for a standard size blender.

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