Strawberry Piña Colada Punch (Print Version)
# Ingredients:
→ Mocktail Base
01 -
1½ cups coconut water or coconut milk
02 -
Optional: splash of vanilla extract for richness
→ Optional Garnishes
03 -
Pineapple wedges
04 -
Strawberry slices
# Instructions:
01 -
In a high-powered blender, combine the pineapple, strawberries, orange juice concentrate, cream of coconut, coconut water, pineapple juice, and crushed ice. Blend until smooth and creamy.
02 -
Pour the blended mixture into a large pitcher or punch bowl. Place in the fridge for at least 30 minutes to chill and let the flavors come together.
03 -
Stir the punch before serving, then pour over fresh ice into glasses. Garnish with pineapple wedges and strawberry slices.
# Notes:
01 -
For a thicker, frostier texture, use frozen fruit instead of fresh.
02 -
Cream of coconut is key for that signature piña colada sweetness—don’t substitute with regular coconut milk unless you also sweeten it.
03 -
To make this punch ahead of time, blend all ingredients except ice and refrigerate. Add crushed ice and re-blend or stir just before serving.
04 -
Leftovers can be stored in the fridge for up to 2 days. Stir well before re-serving.