Spiced piña colada mocktail

For an alcohol-free option at a festive gathering, try our spiced piña colada mocktail, with mock rum syrup, pineapple juice and coconut milk

  • Prep:10 mins
    Cook:5 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 184
  • fat 9g
  • saturates 7g
  • carbs 25g
  • sugars 24g
  • fibre 0.3g
  • protein 1g
  • salt 0g


  • 150ml pineapple juice
  • 50ml coconut milk
  • 25ml lime juice
  • ice
  • cherry, to garnish
  • 100g dark brown muscovado sugar
  • 1 pineapple, a few strips of skin, plus leaves to garnish
  • 5 black peppercorns
  • 5 cloves
  • 1 cinnamon stick


  1. To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.

  2. Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.

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