Description
A refreshing, tropical twist on the classic piña colada with a creamy pistachio kick. This dairy-free and vegan-friendly drink is perfect for warm days, brunch gatherings, or as a fun mocktail (or cocktail) for any occasion. Made with pistachio milk, coconut cream, and pineapple juice, it’s the ultimate sip of summer in a glass!
Ingredients
- – ½ cup pistachio milk (or blend 1 tbsp pistachio butter with ½ cup water)
- – ½ cup coconut cream
- – ½ cup pineapple juice
- – Ice (to serve)
- – Optional: Whipped cream (dairy-free if desired)
- – Optional: Chopped pistachios
- – Optional: Toasted shredded coconut
- – Optional: Pineapple wedges for garnish
Instructions
- If not using store-bought pistachio milk, blend 1 tbsp pistachio butter with ½ cup water until smooth and creamy.
- Add pistachio milk, coconut cream, and pineapple juice to a shaker or mason jar with a handful of ice.
- Shake vigorously for 10–15 seconds until well combined and chilled.
- Pour into a tall glass filled with fresh ice.
- Top with whipped cream, a sprinkle of chopped pistachios, toasted coconut, and garnish with a pineapple wedge.
- Serve immediately and enjoy!
Notes
– To make it boozy, add 1–1½ oz of white rum to the shaker before mixing.
– Swap coconut cream with coconut milk for a lighter version.
– For a frozen version, blend everything with 1 cup of ice.
– Store the base mix (without toppings or ice) in the fridge for up to 24 hours.
– This recipe is vegan and gluten-free with the right toppings and substitutions.