A Piña Colada with the rum left out, this is pineapple juice and sweetened cream of coconut blitzed with crushed ice into a frosty, coconut-rich slush, with bright pineapple up front and a creamy, tropical sweetness behind it. An optional squeeze of lime cuts through the richness, and with its pineapple wedge and cherry it tastes like the beach without the buzz.
Garnish: Pineapple Wedge, Maraschino Cherry
Blended · Hurricane · Crushed
blend
Combine pineapple juice, cream of coconut, and a few drops of lime juice (if using) with a scoop of crushed ice in a blender; blend until smooth and slushy.
build
Pour the blended mixture into a chilled hurricane glass.
garnish
Garnish with a pineapple wedge and a maraschino cherry; serve with straws.
This zero-proof version is the Puerto Rican Piña Colada with its rum dropped, and it is otherwise built the same way. Where the original began is a matter of rival stories. The most repeated one credits Ramón "Monchito" Marrero at the Caribe Hilton in San Juan in 1954, while Ricardo García and Ramón Portas Mingot have their own claims, and no one is universally recognised as its inventor. The alcohol-free take keeps the IBA's official proportions for the parent — five parts pineapple to three of coconut — and its old note that a little fresh lime can be added to taste.