Roasted Pineapple Virgin Piña Colada with Toasted Coconut Cream

By Sprig Originals ✓ · cooked up in Sprig

A zero-proof piña colada built with real bar technique instead of a bottle of syrup. Fresh pineapple is roasted until its edges caramelize, coconut cream is simmered with toasted coconut and vanilla, and the whole thing gets blended thick, poured over crushed ice, and finished with a passion fruit float, a toasted coconut rim and freshly grated nutmeg. It tastes richer and less candied than any poolside version — and nobody will notice the alcohol is missing.

Ingredients

• 1 1/2 lb fresh pineapple, peeled, cored, cut into 1-inch chunks (about 4 cups)
• 1 tbsp light brown sugar
• 1 tsp neutral oil
• 1 pinch kosher salt

• 1/3 cup unsweetened shredded coconut
• 1 cup canned coconut cream (or the thick top layer of 2 cans full-fat coconut milk)
• 3 tbsp granulated sugar
• 1 tsp vanilla bean paste or pure vanilla extract
• 1 pinch kosher salt

• 1/2 cup unsweetened coconut water, chilled
• 1 tbsp fresh lime juice
• 2 cups ice cubes
• 2 cups crushed ice, for serving

• 2 tbsp passion fruit pulp (fresh or thawed frozen), or 1 tbsp passion fruit purée
• 2 tbsp reserved toasted coconut
• 1 tbsp honey or simple syrup, for rimming
• 2 pineapple wedges
• 2 pineapple fronds
• whole nutmeg, for grating

Instructions

1. Heat the oven to 425°F. Toss the pineapple chunks with the brown sugar, oil and a pinch of salt and spread in a single layer on a parchment-lined sheet pan, leaving space between pieces so they roast rather than steam.
2. Roast 20 to 25 minutes, turning the pieces once at the halfway mark, until the juices have reduced to a sticky glaze and the edges are deeply browned in spots. Scrape everything (including the syrupy bits) onto a plate and cool 10 minutes, then refrigerate or freeze until cold, at least 30 minutes. Set aside 2 chunks for garnish if you like.
3. While the pineapple roasts, toast the shredded coconut in a dry skillet over medium heat, stirring constantly, 3 to 4 minutes, until it smells nutty and turns light golden. Immediately pour it out of the pan. Reserve 2 tablespoons for garnish.
4. Return the remaining toasted coconut to the skillet with the coconut cream, sugar and salt. Warm over medium-low, stirring, just until the sugar dissolves and the mixture steams — about 3 minutes; do not boil. Off the heat, stir in the vanilla, cover, and steep 15 minutes.
5. Strain the coconut cream through a fine-mesh sieve, pressing firmly on the solids with the back of a spoon to extract every drop. You should have about 1 cup. Chill until cold, at least 20 minutes (it will thicken).
6. Rim two chilled 12-ounce glasses: brush the outer 1/2 inch of each rim with honey, then roll in the reserved toasted coconut. Pack each glass with 1 cup crushed ice.
7. In a blender, combine the cold roasted pineapple, the chilled toasted coconut cream, coconut water, lime juice and 2 cups ice cubes. Blend on high 45 to 60 seconds, scraping down once, until completely smooth and thick enough to hold a ribbon from the spatula. Taste: add a squeeze more lime if it reads too sweet, a spoonful of coconut cream if too sharp.
8. Pour into the prepared glasses. Spoon the passion fruit pulp over the top so it settles into a bright layer, then grate nutmeg generously over the surface. Garnish each with a pineapple wedge and a frond, add a straw, and serve immediately while the layers are still distinct.

Chef's tips

Nutrition (per serving, estimated)

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