Pistachio Cream Piña Colada
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!
Equipment
- - Shaker or mason jar with lid
- - Measuring cups
- - Tall serving glass
- - Spoon (for layering/topping)
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.
- 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.