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Pineapple coconut cider served in a glass
Exotic summer drink with coconut milk and pineapple

Pineapple & Coconut Cider

Author: Flavelo
Recipes Vegetarian & Vegan Drinks
If Piña Colada and cider met in a beach bar, this would be the result. The fat of the coconut milk rounds off the acids of the cider and pineapple, creating a creamy, tropical emulsion. Refreshing, yet substantial.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 2 servings
🔥 Calories 210 kcal
🌍 Cuisine Caribbean / Modern

Ingredients

Equipment Needed

  • Shaker or sealable jar
  • Ice cubes
  • Highball glasses

Allergen Information

⚠️ Sulphites

Instructions

1 ✓

Fill the shaker with ice. Pour in the pineapple juice and coconut milk (and honey if you like it sweeter).

Tip: Coconut milk tends to separate in the can, stir smooth before use.
2 ✓

Shake vigorously for 15-20 seconds until the side of the shaker frosts up.

Tip: Shaking not only cools but also aerates the liquid and emulsifies (mixes) the fatty coconut with the watery pineapple.
3 ✓

Strain the mixture into glasses filled with fresh ice (half full).

Tip: Use fresh ice in the glass, the ice in the shaker is watery.
4 ✓

Slowly top up with cold cider, then gently lift with a spoon to mix, but don't let the foam run over.

Tip: Carbonation can react with the foamy base, pour carefully!
5 ✓

Garnish with mint and a pineapple wedge.

Tip: Slap the mint against your palm before adding to release essential oils.

Recipe FAQ

The coconut milk curdled. Why?
The acidic environment (cider, pineapple) can curdle proteins. Solution: shake thoroughly with ice before serving, and pour the cider on only at the end.
Can I use coconut water?
Yes, but it will be less creamy, more like a lemonade.

Ingredients

  • 330 ml Apple Cider
  • 150 ml 100% Pineapple juice
  • 50 ml Thick coconut milk (tinned)
  • 1 tsp Honey (optional)
  • 4 sprigs Mint
  • plenty pcs Ice cubes
  • 2 wedges Pineapple (for garnish)