Tropical Zinger: Pineapple, Coconut and Ginger Non-Alcoholic Cooler Recipe

Feeling thirsty for a taste of the tropics? Well, look no further than this pineapple, coconut, and ginger non-alcoholic cooler.  With a zing of ginger, a splash of pineapple, and a hint of coconut, you’ll feel like you’re sipping on a sophisticated piña colada: bags of flavor without the cloying sweetness.

So, whether you’re lounging on the beach or just daydreaming of one, this cooler will transport you straight to paradise!

Ingredients

  • 3 oz. (90 ml) pineapple juice
  • 2 oz. (60 ml) coconut milk
  • 1  oz. (30 ml) fresh lime juice
  • 1 oz. (30 ml) fresh orange juice
  • 1 oz. (30 ml) ginger shot
  • ½ oz. (15 ml) of Strawberry and Vanilla syrup (see below)
  • Soda water or sparkling water
  • Ice
  • Slice of pineapple to garnish (optional)
  • Maraschino cherry to garnish (optional)

For the Strawberry and Vanilla Syrup

  • 5 oz. (150 ml) water
  • 5 oz. sugar 
  • 6 oz. strawberries, hulled and quartered
  • ½  teaspoon of vanilla extract

Equipment

  • Small saucepan
  • Knife
  • Wooden spoon
  • Cocktail shaker
  • Jigger or measuring spoons
  • Citrus juicer
  • Highball glass

Instructions

  1. First, start with the strawberry and vanilla syrup.
  2. In a small saucepan, combine the sliced strawberries, sugar, and water. Place the saucepan over medium heat and stir until the sugar is completely dissolved.
  3. Add the vanilla extract to the strawberry mixture and continue to stir until the mixture comes to a boil.
  4. Reduce the heat to low and let the mixture simmer for 15-20 minutes, or until the strawberries are very soft.
  5. Remove the saucepan from the heat and let the mixture cool.
  6. Once the strawberry mixture has cooled, strain it through a fine-mesh sieve to remove the solids and set aside the syrup.
  7. The syrup can be kept in the refrigerator in an airtight container for up to 2 weeks or in the freezer for up to 2 months.
  8. Now, assemble the mocktail.
  9. Add all of the ingredients into a cocktail shaker with a handful of ice.
  10. Shake vigorously for 10-15 seconds or until the side of the shaker is extremely cold.
  11. Strain the mixture into a highball glass filled with ice.
  12. Top up the glass with a splash of soda water.
  13. Garnish with a slice of pineapple and a cherry, as you wish.

Substitutions:

  • If you don’t want to use the strawberry-vanilla syrup, you can substitute this ingredient with any sweetener of your choice.  As an alternative, agave syrup or honey would work well with the tropical flavors.
  • If you don’t want to use the ginger shot (which can be purchased in most supermarkets or made yourself), you could replace it with some ginger ale or ginger beer. If you want extra heat, you can grate some fresh ginger into the shaker too.

Tip:  Reserve the cooked strawberries from the syrup to swirl through yogurt or ice cream for a fast and delicious mid-week dessert.

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Pineapple, Coconut and Ginger Non-Alcoholic Cooler FAQ

Can I substitute vanilla essence for vanilla extract?

Yes, vanilla essence can be used as a substitute for vanilla extract. Both vanilla extract and vanilla essence have a similar taste and aroma, but there is a slight difference in their composition and concentration.

Vanilla essence is synthetically manufactured whereas vanilla extract gets its flavor from vanillin found naturally in vanilla pods.  As a result, vanilla extract is stronger in flavor.  

As a general rule, you should use twice the amount of vanilla essence as the recipe requires for vanilla extract to impart the same flavor.

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries can be used as a substitute for fresh strawberries in this recipe.  You’ll find that they’ll break down a lot quicker in the syrup which will save you some cooking time.

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries can be used as a substitute for fresh strawberries in this recipe.  You’ll find that they’ll break down a lot quicker in the syrup which will save you some cooking time.

Can I use a different type of fruit instead of strawberries?

Yes, feel free to experiment with your favorite fruits.  I’d recommend sticking with berries as they impact a sweet flavor that balances the tang in this recipe.

Can I use a different type of sugar instead of white sugar?

Yes, you can use brown sugar in this recipe if you prefer.  However, it will add an extra caramel note that will change the flavor of the syrup slightly

Can I skip the vanilla extract in the syrup?

Yes, if you don’t like vanilla you can exclude it from the recipe.  I add it into the syrup because it provides a layered flavor and fragrance that complements the strawberries well.

Can I make the syrup in advance?

Yes, you can make the syrup in advance and keep it in the fridge for up to two weeks or in the freezer for up to two months.

Can I freeze the syrup?

Yes, you can freeze the syrup; it will keep for up to 2 months.  If you are making a large batch, I would recommend freezing the syrup in an ice cube tray with approximately 30 ml per cube to help with portion control.

Can I use a different type of glass for serving?

Yes, you can experiment with any glass that holds the liquid.  For example, a bulbous stemmed gin and tonic glass could work well and look nice too.

Did you make this?  Tag me @mightymocktail or use the hashtag #mightymocktail

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