Sarah Jenkins - Holiday Entertaining Expert
👨‍🍳 Party Drink Pro

Recipe by Mitchell

🎓 Mixology Enthusiast ⏰ Event Planner 🍽️ Holiday Hostess

❤️ My Recipe Story

"I created this recipe when I needed a 'white Christmas' drink that didn't rely on heavy dairy. By combining the tropical brightness of pineapple with the rich texture of coconut cream, I found a balance that feels wintry yet refreshing. The rosemary adds a pine scent that instantly evokes the holidays."

Sarah specializes in accessible entertaining and creative mocktails. She believes that non-alcoholic options should be just as beautiful and complex as their spirited counterparts.

View All Mitchell's Recipes →
Frosted glass filled with yellow creamy pineapple punch, sugared rim, rosemary and cranberry garnish, sitting on a marble counter

Why This Works for Winter

While pineapple and coconut usually scream 'beach vacation,' the addition of the sugary 'snow' rim and the woody rosemary garnish transforms the aesthetic completely. The ginger ale adds a warm spice note that bridges the gap between tropical fruit and winter comfort.

The texture is key here. Coconut cream (not milk) provides a velvety mouthfeel that mimics a milkshake or eggnog without the heaviness of dairy, making it a lighter option for heavy holiday feasts.

💡 Professional Tip

Make sure your ingredients are very cold before mixing. Since you aren't shaking this with ice (to preserve the carbonation later), starting with chilled juice and ginger ale prevents the drink from being watered down by melting ice in the glass.

Frequently Asked Questions

Absolutely. 2 ounces of white rum or coconut rum per serving blends perfectly with these flavors.

You can, but the drink will be thinner and less 'snowy' white. Coconut cream (the thick kind from a can) gives the best richness.

You can mix the pineapple juice and coconut cream up to 24 hours in advance. Keep refrigerated. Do not add the ginger ale or ice until you are ready to serve.

This is common in colder months. Gently warm the can of coconut cream in a bowl of warm water, or blend the pineapple juice and coconut cream in a blender for 10 seconds to emulsify.

It is on the sweeter side due to the juice and soda. To cut the sweetness, squeeze a wedge of fresh lime into the glass before serving.

A high-quality dry ginger ale works best to balance the sugar. If you love spice, try a ginger beer for a stronger kick.

Yes! Blend the ingredients with ice to make a slushy version, or freeze the pineapple mixture into cubes to put in sparkling water.

Pomegranate seeds look like jewels, and a cinnamon stick can add a nice stir stick that infuses a subtle spice.

Recipe Troubleshooting Guide

✅

Separation Anxiety

Problem: The coconut cream separates from the juice

Solution: Coconut cream solidifies in cold. Blend or whisk the juice and cream vigorously before adding ice. If it separates in the glass, give it a stir.

✅

Flat Punch

Problem: The drink lost its fizz

Solution: Only add the ginger ale at the very last second. Never stir vigorously after adding the soda; just a gentle fold.

✅

Too Sweet

Problem: The drink is cloying

Prevention: Add a squeeze of lime juice or swap the ginger ale for plain sparkling water or club soda.

✅

Rim Won't Stick

Problem: Sugar falls off the rim

Recovery: Use a sticky agent like honey or simple syrup on the rim instead of water before dipping in sugar.

✅

Watery Flavor

Problem: Ice melted too fast

Prevention: Use larger ice cubes which melt slower, or freeze pineapple juice into cubes to use instead of regular ice.

✅

Flavor Balance Issues

Too Sweet: Add fresh lime juice or a dash of bitters

Too Salty: Not applicable, but if rim is too much, wipe it off

Bland: Add more ginger ale or a splash of vanilla extract

Pineapple juice carton, coconut cream can, and ginger ale bottle arranged on a marble counter with rosemary and cranberries

Choosing Your Ingredients

For the best flavor, use 100% pineapple juice, not 'pineapple drink' which has added corn syrup. The acidity of real pineapple juice cuts through the rich coconut cream perfectly.

When buying coconut cream, look for the unsweetened canned variety often found in the Asian food aisle, not the 'Cream of Coconut' used for Piña Coladas which is heavily sweetened syrup. You want the natural fat from the coconut to provide the texture.

Essential Ingredient Notes

  • Pineapple Juice: Ensure it is 100% juice without added sugar. Fresh pressed is best, but high-quality carton juice works well.
  • Coconut Cream: Buy full-fat unsweetened coconut cream or full-fat coconut milk and scoop the solid top layer.
  • Ginger Ale: A dry ginger ale balances the sweetness. For a spicier winter kick, swap for Ginger Beer.
Pouring yellow pineapple mixture over ice in a glass with a sugared rim

Garnishing for the Holiday Look

The presentation is what makes this drink 'Snowy'. The sugar rim mimics frost, so don't skip it! Use coarse sparkling sugar if you can find it for extra sparkle under holiday lights.

Rosemary and cranberry are the classic winter pairing. The rosemary provides an aromatic nose-feel every time you take a sip, enhancing the sensory experience beyond just taste.

The Emulsion

The key to a creamy drink is emulsifying the coconut fat with the pineapple juice. Using a blender or shaker for the base (before adding soda) ensures a smooth, non-greasy mouthfeel.

Snowy Pineapple Punch

Prep 5 min
Cook 0 min
Serves 2 servings
Level Easy

📋 Ingredients

The Liquids

  • White sugar
    For the snowy rim effect
  • Fresh Rosemary
    Resembles pine branches
  • Fresh Cranberries
    Adds a pop of festive red color
  • Pineapple wedges
    Optional tropical garnish

The Garnish

  • 1 cup pineapple juice
    Chilled, 100% juice
  • 1/2 cup coconut cream
    Unsweetened, thick consistency
  • 1/2 cup ginger ale
    Add just before serving for fizz
  • Ice cubes
    Large cubes are best

Instructions

  1. Rim the Glass

    Pour white sugar onto a small shallow plate. Wet the rim of your glasses with a wedge of pineapple or a little water, then dip the rim into the sugar to create a 'snowy' effect.

  2. Mix Base

    In a shaker or a pitcher, combine the pineapple juice and coconut cream. Stir or shake vigorously until the coconut cream is smooth and fully integrated with the juice.

  3. Add Sparkle

    Fill the prepared glasses with ice cubes. Pour the pineapple-coconut mixture into the glasses, filling them about 3/4 full.

  4. Top and Serve

    Top each glass with the ginger ale for fizz. Gently stir once. Garnish with a sprig of rosemary and a few fresh cranberries to look like mistletoe. Serve immediately.

Recipe Notes & Tips

Make it Spirited

Add 1oz of white rum, coconut rum, or even vodka to each glass for an adult version of this punch.

Serving Suggestions

Serve alongside holiday appetizers like baked brie or shrimp cocktail. The sweetness pairs well with salty snacks.

Dietary Notes

This recipe is naturally gluten-free and vegan. For a lower sugar version, use diet ginger ale.