Piña colada is one of our favorite flavors in our family! The tropical pineapple and coconut notes make for the most refreshing snow cone experience.
It’s perfect for pairing with other flavors, especially strawberry and mixed berry!
A good piña colada syrup shouldn’t taste like coconut extract and sugar. It should taste like real pineapple with just enough coconut cream to round it out without having to use refined sugars or corn syrups.
This version does exactly that — and it works beautifully over crushed ice. Take my snow cone recipe and use this delicious syrup to level it up!
This post may contain affiliate links, please read our disclosure policy for details.
Pairs Well With
Ingredients
1. Pineapple
The real superstar in this recipe is the fresh pineapple. It creates a refreshing flavor pop with the brightest, most natural sweetness and that classic tropical flavor.
2. Coconut Cream
Coconut cream provides the rich and creamy base to with the signature tropical flavor of the coconut to the syrup.
3. Maple Syrup
Maple syrup provides natural sweetness in place of conventional corn syrups or refined sugars.
Ice Texture
When making snow cones, it’s important to choose the machine you want based on the texture of ice you’re wanting to enjoy. Below are the two machines I own (and love) and the differences between the two.
Shaved Ice is a powdered, finely shaved ice that absorbs the syrup at a higher ratio. It’s less crunchy and melts in your mouth.
Crushed Ice is chunkier and due to the higher surface area making the ice last longer before melting away. It’s crunchy and refreshing.
Helpful Tools & Gadgets
Shop The Tools
Additional Allergens/Suggested Modifications
This recipe is naturally free of: dairy, eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils, and sesame.
Dye-Free Homemade Pina Colada Snow Cones (No Corn Syrup)
Ingredients
- 4 cups Pineapples Cubed
- 1 cup Coconut Cream
- 1 cup Maple Syrup
Instructions
- Mix all ingredients together in a blender on high speed and mix until a smooth liquid consistency is formed.
Recipe Tips
Using fresh pineapple is the key to success. If your blender doesn’t produce as smooth of results, strain the mixture before adding it to the glass dispenser.
Use coconut cream without gums, additives, or fillers. This keeps the flavor smooth and lets the pineapple shine.
Instead of dumping it all at once, drizzle syrup slowly over the top so it soaks evenly through the ice. This gives you flavor in every bite—not just at the top.
Keep the syrups cold. Warm syrup melts ice fast. Let syrups cool completely before using, and keep them chilled in the fridge until ready to serve.
Prep/Storage Options:
- Pre–prep: Making the syrups ahead of time is encouraged as it lasts for up to 3 weeks in the refrigerator.
- Storage: Store in an airtight glass container or dispenser jar.
- Freezing: Syrups can be frozen for up to 6 months in an airtight container. I suggest pouring into an ice cube tray or soupercube tray and then transferring to a gallon sized plastic bag.
Recipe FAQs
Get on the List
Subscribe to Receive the Gluten Free Pantry Must Haves Ebook
Did you make this recipe?
We’d love to see! Tag @farmfreshfamily on Instagram!
