Virgin Pina Colada.

What you’ll need.

150ml pineapple juice

50ml coconut milk

25ml lime juice


cherry, to garnish

For the mock rum syrup

100g dark brown muscovado sugar

1 pineapple, a few strips of skin, plus leaves to garnish

5 black peppercorns

5 cloves

1 cinnamon stick

How to make it.


To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.


Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.