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

Modified: Jun 13, 2025 · Published: May 30, 2017

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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

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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.

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