“The Panchito” Virgin Pina Colada with Caramel Swirl is an island refresher perfect for any time of the year made with/ pineapple, coconut, and a caramel swirl.
Last weekend, we returned from a week-long vacation with a 5-day Disney cruise to the Bahamas. We sailed on the newly remodeled Magic. It was MAGICAL, by far the most fantastic vacation! It felt like a dream, and I have to keep reminding myself that we were just there. There are so many amazing things about this trip, too many to share in this post alone, so today I will focus on one thing: the most amazing drink I’ve ever had! Ever!
I think I gained most of my weight on the ship through the variety of virgin cocktails rather than the food.
My favorite was “The Panchito”. It was served on our 2nd night in the Cubanesque Cabana’s Restaurant. I wish we would have rotated through that restaurant earlier. You combine fresh pineapple, coconut milk, and caramel – need I say more? Here’s to Mickey Mouse, beaches, and delicious tropical calories!
Enjoy! XOXO San
How to make a Virgin Pina Colada?
- Add the pineapple juice, coconut milk, fresh pineapple, coconut extract, brown sugar, and crushed ice to a blender; blend quickly.
Pour into 8 tall glasses, like a Collins glass or other cocktail cup, it should make about 8-8 ounce servings.
Garnish with 1 tablespoon of caramel sauce, and stir in if you’d like. Add a pineapple wedge and serve. Enjoy!
Don’t forget to pin this to your favorite Pinterest board to save for later.
“The Panchito” Virgin Pina Colada with Caramel Swirl
Ingredients
- 13.5 ounces unsweetened coconut milk
- 20 ounces pineapple juice
- 1-1 1/2 cups fresh pineapple cubed
- 5 cups crushed ice
- 1 teaspoon coconut extract
- 2 tablespoons brown sugar
- 8 tablespoons caramel sauce
Instructions
- Add the pineapple juice, coconut milk, fresh pineapple, coconut extract, brown sugar and crushed ice to a blender; blend at high speed.
- Pour into 8 tall glasses, like a Collins glass or other cocktail cup, it should make about 8-8 ounce servings.
- Garnish with 1 tablespoon of caramel sauce, and stir in if you’d like. Add a pineapple wedge and serve. Enjoy!
Hi there! Just wanted to let you know that your recipe was featured in What’s Cooking Wednesday this week. Thanks so much for linking up….it looks delicious! http://www.turningclockback.com/2014/04/check-whats-cooking-wednesday-recipe-linky.html
Thanks Diane – I totally linked up, I think I was the first! Thanks for the feature. I put it on all my social media. xo San
Mix a little raspberry puree and this would be right up my alley! Looks wonderful
Not sure I would go for raspberry and caramel, but a raspberry swirl in a pina colada – any day. xo San