Virgin Rhubarb Piña Colada - The Perfect Spring Cocktail! (Vegan)

Rhubarb is still in season and I can’t think of a better way to celebrate it than with a delicious twist on a classic piña colada recipe. Coconut milk, pineapple juice, and bananas make a smooth, sweet and healthy non-alcoholic tropical cocktail. Rhubarb adds a fine sour note and freshness to the creamy, delicious drink, that little extra something for your taste buds. The perfect rich and fresh spring cocktail!

If you don’t care for a virgin cocktail, throw white rum into the mix for a good buzz.

🍽 Recipe

Print Recipe Pin Recipe

Virgin Rhubarb Piña Colada

Rhubarb adds a fine sour note and freshness to the creamy, delicious, classic piña colada. The perfect, rich and tasty spring cocktail!

Course: Drinks

Keyword: gluten-free, vegan

Servings: 6

Ingredients

Metric - US Customary

• 400 ml coconut milk
• 300 g rhubarb 1-2 stalks
• 600 ml pineapple juice
• 2 very ripe bananas
• Sweetener of choice optional

Instructions

• Trim the ends of the rhubarb, peel the stalks, and cut them into pieces.
• In a pot, bring the coconut milk to a boil, reduce the heat, and cook the rhubarb pieces on low heat for a couple of minutes until they are soft (with the lid on).
• Leave to cool completely.
• Blend with the pineapple juice and the peeled bananas until creamy and smooth.
• If you like the cocktail sweeter, add sweetener of your choice.