Virgin Pina Colada
Prep Time
10 minutes
Total Time
10 minutes
Michelle Cehn is the founder of the popular food and lifestyle website World of Vegan and a YouTube personality who has reached millions through her creative and relatable videos. She is also co-host of the Plant-Powered People Podcast and co-creator of the 12-Day Dairy Detox, Plant Based on a Budget Meal Plans, and 7 Days documentary.
Connect with Michelle:
Instagram: @vegan (1.1M followers)
YouTube: @worldofvegan (94K followers)
Facebook: @worldofvegan (52K followers)
Toni Okamoto is the founder of Plant-Based on a Budget, the popular website and meal plan that shows you how to save dough by eating veggies. She’s also author of Plant-Based on a Budget and The Super Easy Vegan Slow Cooker Cookbook, as well as the co-host of the Plant-Powered People Podcast. Okamoto’s work has been featured in the popular documentary What the Health, profiled by NBC News and Parade, and she’s a regular presence on local and national morning shows across the country, where she teaches viewers how to break their meat habit without breaking their budget.
Connect with Toni:
Instagram: @plantbasedonabudget (384K followers)
Facebook: @plantbasedonabudget (213K followers)
Ingredients
You’ll need: a blender
1 cup pineapple juice
2 cups frozen pineapple
¾ cup coconut cream (full-fat coconut milk from a can will also work—just be sure to shake the can
before opening)
1 cup ice Pineapple slices, for garnish (optional)
Directions
In a blender, combine the pineapple juice, frozen pineapple, coconut cream, and ice and pulse
until smooth.
2. Serve immediately in two tall glasses. Garnish with pineapple slices (if using).
Recipe Note
This tropical mocktail reminds us of getting caught in the rain, and fun times on sunny, sandy beaches. If
you really want to kick up the festive summertime vibes, pop on some Hawaiian tunes, throw a mini
umbrella into your glass, and have yourself a tiki night.
