This pina colada mocktail is the blended kind: thick enough to need a straw, frothy on top, with the coconut and pineapple smell hitting before the glass reaches the table. The shortcut is the flavor base. One stick of Saltivate Mango Pineapple covers the fruit side, so there is no separate syrup to make and no fresh mango to cube; coconut milk and frozen pineapple do the rest. It takes about five minutes of hands-on time and one blender. Make it after a hot afternoon in the yard, post-sauna, or as the drink you hand people at a cookout who are skipping alcohol. Each glass also carries half a serving of electrolytes, including some of the sodium you lose in sweat.
Ingredients
Makes 2 glasses, about 20 oz total.
- 1 cup (240 ml) pineapple juice
- 3/4 cup (180 ml) full-fat coconut milk
- 1 stick pack Saltivate Mango Pineapple (or 1 scoop)
- 1 cup frozen pineapple chunks
- 1 cup ice
- 2 pineapple wedges for garnish, optional
Instructions
- Pour the pineapple juice, coconut milk, and Saltivate Mango Pineapple into the blender. Blend 10 seconds so the powder dissolves fully before anything frozen goes in.
- Add the frozen pineapple and ice. Blend on high about 45 seconds, until smooth and no ice chunks rattle.
- Pour into two chilled glasses. The top should hold a soft froth.
- Garnish with a pineapple wedge and serve right away with a straw.
Tips
- Swap the coconut milk for coconut cream if you want it thicker and richer, or light coconut milk for a thinner, lighter glass.
- Frozen mango chunks work in place of the pineapple and lean the drink further toward the Mango Pineapple flavor.
- Leftovers separate in the fridge. Cover, chill up to a day, and give it a quick re-blend with a few fresh ice cubes.
The reason this works as a one-scoop pour: Mango Pineapple already tastes like the tropical half of a piña colada, so the stick is both the flavoring and the electrolytes. Keep a box on hand with Saltivate Mango Pineapple on-the-go packets.
Per serving: about 200 kcal (estimate).
