Tropical parties, or tiki themed parties are chilled out and casual affairs akin to the laidback vibes of a Polynesian or Hawaiian island-scape. Drinks at tropical galas are often colourful and vibrant mixes of bold, fruity, syrupy and citrusy flavours which act as coolants and quenchers against warm and humid weather. A popular rum-infused cocktail at such island festivities is the Pina Colada, but its virgin counterpart, filled with the creaminess of coconut is just as divine and just as popular as a non-alcoholic alternative.

When mocktails began to quickly gain popularity as booze-free options with the same sweet and bubbly ingredients, pina colada was one among many drinks to become popular as a family-friendly tropical beverage. 

The pina colada is a classic cocktail with origins in Puerto Rico, where it was developed by the bartender Ramón “Monchito” Marrero at the Caribe Hilton in 1954. He stirred a concoction made from coconut cream, pineapple juice, a dash of sugar and a shot of rum leading to a blend that quickly became a popular summer drink. Rum and coconut is a classic pairing that has been savoured since the time rum was first distilled centuries ago.

What is now the national drink of Puerto Rico, the pina colada has come to be associated with tropical vacations, island parties and leisurely summer evenings. It is also a delicious replacement for canned juices or packaged drinks particularly in pubs and bars which offer an array of non-alcoholic beverages. 

There are numerous variations of the pina colada, one of which is a Cuban version made without coconut cream. However, the classic mocktail contains generous dollops of this ingredient along with chunks of fresh, cut fruits.

The coconut cream used as the core ingredient in a pina colada recipe can be whipped up at home using fresh coconut meat and some water to make a blend that infuses the drink with an indulgent and thick creaminess. Nicely complementing the sweet and tangy flavours of pineapple juice, the subtle taste of coconut adds a layer of decadence to the tropical drink, enhanced by pineapple chunks caught between the teeth. 

Make cooling portions of virgin pina colada during the next tropical house party you host for a splash of freshness and to give a Latin island, funky spirit to your mocktail bar. At the tiki party, serve virgin pina coladas in a hurricane glass or in a wooden tiki mug, or in a shaved coconut. Don’t forget to insert a decorative, colourful umbrella on top for the full island effect!

Read on for a simple recipe to make non-alcoholic, creamy, virgin pina colada: