Piña Colada Lemonade Mocktail with Homemade Maple Vanilla Coconut Syrup Made in the LEVO II+

This post contains affiliate links. As a #LĒVOPartner, I received the LĒVO II+ bundle to test and share my honest experience. As always, all opinions are my own. If you purchase through one of my affiliate links, I may earn a commission at no additional cost to you.

This Piña Colada Lemonade Mocktail is proof that you don't have to leave the homestead to enjoy a taste of the tropics.

Here in Indiana, my days are usually spent feeding goats, gathering eggs, pulling weeds, tending the garden, or preserving whatever is in season. I don't have palm trees growing outside my kitchen window, although I have tried and I do grow plenty of tropical plants in my greenhouse. Even so, every now and then I like to bring a little bit of those tropical flavors into my kitchen.

That's exactly what inspired this recipe.

When LĒVO sent me their LĒVO II+ infusion machine to test, I knew I wanted to think beyond the typical herb-infused oils and butters. Those are wonderful - and I have several planned - but I couldn't stop wondering what else I could infuse.

Since we've made our own maple syrup here on the homestead for years, syrup was the first thing that came to mind. I kept asking myself, "What would happen if I infused homemade maple syrup with flavors that reminded me of summer?"

The answer was even better than I expected.

The maple syrup took on the rich flavors of vanilla and toasted coconut, creating a homemade maple vanilla toasted coconut syrup that transformed an ordinary glass of lemonade into something that felt a lot more special. Add pineapple juice, and suddenly you have a refreshing tropical drink that's perfect after a long day working outside, serving at a backyard barbecue, or enjoying on the porch while watching the sun go down.

One of the things I love most about homesteading is experimenting with what I already have and finding new ways to use it. This recipe is a perfect example of that. It starts with homemade maple syrup, adds a little creativity with the LĒVO II+, and ends with a Piña Colada Lemonade Mocktail that's easy to make, refreshing to drink, and just plain fun to share.

Don't be surprised if, after making the syrup for this recipe, you start thinking of all kinds of other ways to use it. I know I did.

Infused Maple Syrup Video

Watch my short video about infused maple syrup and using the LEVO, which complements the homemade syrup in this mocktail.

Why I Wanted to Try Infusing Maple Syrup

One of the things I enjoy most about homesteading is taking something I already make and finding a new way to use it.

Making maple syrup has always been one of my favorite spring projects. It still amazes me that clear, watery sap can be boiled down into rich maple syrup with nothing more than time and patience. Every batch feels like a reminder of how much nature provides when we're willing to put in a little work.

When LĒVO sent me their LĒVO II+ infusion machine, I immediately started thinking beyond infused oils and butter. Since I already make maple syrup here on the homestead, I couldn't help but wonder if it would work just as well as oil, butter or honey.

I didn't want to mask the maple flavor. I wanted to build on it.

Vanilla was an easy choice because it's one of my favorite flavors to pair with maple syrup. Coconut came next because I was already planning a tropical-inspired drink, and I thought it might add just enough flavor to make the syrup feel a little different without overpowering it.

I wasn't sure what to expect, but I was pleasantly surprised by the results. The maple flavor is still the star, while the vanilla adds warmth and the toasted coconut gives it a subtle tropical twist. Together they create a syrup that's delicious in this Piña Colada Lemonade Mocktail, but it's also wonderful drizzled over pancakes, waffles, French toast, yogurt, or even stirred into coffee.

Recipes like this remind me that experimenting is part of the fun of homesteading. Sometimes the best ideas come from simply asking, "I wonder what would happen if..."

My First Impressions of the LĒVO II+

One of the first things I noticed about the LĒVO II+ was how little attention it needed once everything was set up.

If I were making an infusion on the stovetop, I'd be checking the temperature, giving it an occasional stir, and making sure nothing got too hot. When you're working with homemade maple syrup, that's especially important because every drop represents time spent collecting sap and hours of boiling. And the last thing I want is for it to turn into sugar.

With the LĒVO II+, I added the maple syrup, vanilla, and coconut, selected the settings (165 degrees for 2 hours), and let the machine do the work. Instead of standing over the stove, I was able to move on to other projects while it infused.

Around here, there's always something waiting to be done. The goats still need fed, the chickens still need cared for, the weeds in the garden don't stop growing, and there's always another article to write or video to film. Being able to start an infusion and use that time for something else was a feature I appreciated right away.

What I like most is that the LĒVO II+ doesn't take the place of traditional homesteading skills. You still need good ingredients and an understanding of what you're making. It simply automates the part that usually requires constant monitoring, making it easier to fit projects like this into an already busy day.

For me, that's a good balance between doing things from scratch and making the most of the time I have.

Why Use Maple Syrup Instead of Simple Syrup?

Most Piña Colada Lemonade Mocktail recipes rely on sugar or a simple syrup for sweetness, and there's absolutely nothing wrong with that. For this recipe, though, I wanted something that fit my homesteading lifestyle a little better.

Since we make maple syrup here on the homestead, it seemed like the natural choice. Even if you don't make your own, locally produced maple syrup is easy to find in many areas and is a wonderful way to support another small producer.

Maple syrup brings more to this recipe than sweetness alone. It adds a rich flavor that pairs beautifully with the pineapple, coconut, and fresh lemon juice without overpowering them. The result is a drink that tastes a little more complex than one made with simple syrup, while still being light, refreshing, and perfect for a warm day.

For me, choosing maple syrup was about more than flavor. Whenever I have the opportunity to use something we've produced ourselves - or purchase it from another local producer instead of reaching for a more processed ingredient - I take it. That's one of the small choices that makes homesteading so rewarding.

Ingredients You'll Need

For the Maple Vanilla Coconut Syrup

2 cups pure maple syrup

2 whole vanilla bean, split lengthwise

2 teaspoons toasted coconut flavoring

Optional:

LĒVO Infusion Shimmer for a subtle sparkle

For the Piña Colada Lemonade Mocktail

½ cup fresh lemon juice

½ cup pineapple juice

2 to 4 tablespoons Maple Vanilla Coconut Syrup

Sparkling water

Ice

Optional Garnishes

Fresh pineapple wedges

Maraschino cherries

Coconut flakes

Sweet Lemon Finishing Sugar

How I Made the Maple Vanilla Coconut Syrup

This was one of those recipes I was genuinely curious about because I wasn't completely sure how it would turn out.

Sometimes an idea sounds perfect in your head, but once you start combining ingredients, it just doesn't work the way you imagined. Thankfully, this wasn't one of those experiments.

I started with two pints of pure maple syrup in the LĒVO II+, then added two split vanilla beans and a small amount of toasted coconut flavoring.

Fresh vanilla beans are one of my favorite ingredients to work with. The flavor is richer and more complex than vanilla extract, and I love seeing all those tiny vanilla seeds throughout the finished syrup. They let you know you're working with the real thing.

I was careful not to add too much coconut flavoring because my goal wasn't to hide the maple syrup. I wanted the coconut to add just enough tropical flavor to complement the maple and vanilla, not compete with it.

As the syrup infused, I caught myself wondering how the finished syrup was going to taste. The LĒVO II+ is known for keeping the infusion odor concealed, so I could not smell anything while this was infusing.

Once the infusion was complete, I dispensed the syrup into a mason jar, then I removed the pod, pressed any remaining syrup out of the vanilla beans, and set the syrup aside to cool. Instead of tossing the vanilla beans, I added them to a mother jar of used vanilla beans I keep around. Once I have enough vanilla beans in that jar, I will turn it into vanilla bean paste and I am sure the little bit of remaining maple syrup won't hurt a thing.

The first taste told me everything I needed to know. The maple flavor was still front and center, while the vanilla added richness and the toasted coconut left a subtle tropical note that tied everything together. It was exactly what I had hoped for.

Of course, my mind immediately started thinking beyond this Piña Colada Lemonade Mocktail. I could picture it drizzled over pancakes or waffles, brushed onto grilled pork during the last few minutes of cooking, stirred into iced tea, or spooned over homemade ice cream.

That's one of my favorite parts of experimenting in the kitchen. A recipe like this doesn't just create one delicious drink - it creates a homemade ingredient you'll find yourself reaching for again and again.

The Drink That Started It All

Once the maple vanilla coconut syrup had cooled, I couldn't wait to see how it would taste in a drink.

I already had fresh lemons, pineapple juice, and sparkling water in the refrigerator, so putting them together seemed like the perfect place to start.

I filled a cocktail shaker with ice, mixed everything together, shook it well, poured it into a martini cup rimmed with coconut and sweet lemon finishing sugar, added a pineapple and maraschino cherry garnish, then took one sip, and smiled.

This was exactly the flavor I was looking for in a beverage and the infused maple syrup was the perfect sweetener.

The lemon keeps the drink bright and refreshing, while the pineapple juice adds a tropical sweetness. The homemade maple vanilla coconut syrup ties everything together, adding just enough richness to make the flavors taste balanced without making the drink feel heavy.

What I like most is that it reminds me of the flavors in a traditional piña colada without trying to copy one. It's lighter, alcohol-free, and refreshing enough to enjoy on a hot afternoon.

Sometimes the best recipes start with a simple question: "I wonder what would happen if..." This Piña Colada Lemonade Mocktail is one of those happy experiments that turned out even better than I imagined.

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Video: A Sugar, Lemon and Coconut Glass Rim

A decorative rim is an optional finishing touch when serving this mocktail. This short video shows a sugar, lemon and coconut rim that can be used for a festive presentation, while the tips below cover the drink itself.

Tips for the Best Piña Colada Lemonade Mocktail

One of the things I love most about making recipes from scratch is how easy they are to customize. Once you have the basic recipe, it's simple to adjust it to match your own tastes or make use of the ingredients you already have on hand.

Since this was my first time making this Piña Colada Lemonade Mocktail, I made a few notes along the way. If you're making it for the first time too, these tips should help you get the best results..

Use Good Maple Syrup

Since maple syrup is one of the main flavors in this Piña Colada Lemonade Mocktail, it's worth using the best quality syrup you can find.

If you make your own maple syrup like I do, this is the perfect recipe to showcase it. If you don't, I encourage you to look for pure maple syrup from a local producer whenever possible. Not only are you supporting another small farm or homestead, but locally produced maple syrup often has a richer, more complex flavor than imitation pancake syrup.

The better the maple syrup, the better the finished drink will taste. Since the syrup plays such an important role in this recipe, using real maple syrup really does make a difference.

Fresh Lemon Juice Is Worth It

Could you use bottled lemon juice? Absolutely.

Will it taste as bright and fresh? In my opinion, not quite.

Fresh lemons give this Piña Colada Lemonade Mocktail a clean, vibrant citrus flavor that perfectly balances the sweetness of the pineapple juice and maple syrup.

I grow lemon trees in my greenhouse here in Indiana, so whenever they're producing fruit, I love using freshly picked lemons in recipes like this. There's something incredibly satisfying about walking out to the greenhouse, picking a ripe lemon, and using it just a few minutes later. The flavor is hard to beat.

If you're lucky enough to grow your own lemons - whether in a greenhouse, sunroom, or even a container that spends the summer outdoors - you'll notice the difference fresh-picked fruit makes.

If growing lemons isn't practical where you live, see if you can find someone locally who grows them. Some small greenhouses, specialty growers, and even farmers markets offer fresh, locally grown citrus. And if that's not an option, choose the freshest lemons you can find at the grocery store. Freshly squeezed juice really does make this mocktail shine.

Don't Overdo the Coconut

One mistake I almost made was adding too much coconut flavoring.

It can be tempting to keep adding more, but remember, this isn't supposed to smell like coconut sunscreen.

The maple syrup is the foundation of this recipe, while the vanilla and coconut are there to enhance it, not overpower it. A little coconut flavor goes a long way, especially once it's mixed with the pineapple juice and sparkling water.

When you're making the syrup, start with less coconut flavoring than you think you'll need. You can always add a little more the next time if you decide you want a stronger coconut flavor, but it's much harder to tone it down once it's been added.

One of the things I enjoy most about creating recipes is experimenting until the flavors come together just the way I imagined. This recipe reminded me that sometimes a light touch produces the best results.

Add the Sparkling Water Last

If you're making this Piña Colada Lemonade Mocktail for family or guests, wait to add the sparkling water until just before serving. That way, the bubbles stay crisp and lively instead of going flat while the drink sits.

I carbonate my own water, so I always have fresh sparkling water on hand and can adjust the level of carbonation to suit my taste. It's a simple way to get exactly the fizz I want without having to keep bottles of sparkling water in the pantry.

Whether you make your own sparkling water or buy it at the store, adding it at the last minute gives this mocktail its refreshing finish.

Variations to Try

Now that I've made this Piña Colada Lemonade Mocktail, my mind is racing with new ideas.

That's one of the reasons I wanted the LĒVO II+ in the first place. It makes experimenting with homemade infusions so easy that I find myself looking around the garden and thinking, "I wonder how that would taste?"

One of the things I'm most excited about is using fresh herbs I've grown here on the homestead. Every season I harvest more herbs than I can use fresh, and while I dry and preserve plenty of them, creating infused syrups opens up a whole new way to enjoy the harvest.

Here are a few flavor combinations I'm planning to try next:

Lavender Piña Lemonade

Since I grow several varieties of culinary lavender here on the homestead, this is one of the first variations I want to try.

Instead of infusing the maple syrup with coconut flavoring, I'll use culinary lavender along with the vanilla bean to create a light floral syrup. I think the lavender will pair beautifully with the bright lemon and sweet pineapple without overwhelming the drink.

It's also a wonderful way to use some of the lavender harvest beyond teas, baked goods like bread, and sachets. I love finding new ways to bring herbs from the garden into everyday recipes, and this one sounds like the perfect summer mocktail.

Ginger Coconut Lemonade

Fresh ginger is another variation I'm looking forward to trying. I think it would add just enough gentle warmth and spice to complement the pineapple, maple syrup, and coconut without overpowering them.

If you've ever made a ginger bug or naturally fermented ginger ale, you already know how wonderfully fresh ginger pairs with citrus. This mocktail offers a similar bright, refreshing flavor profile, but in a completely different way.

Served over crushed ice, I think this version would be especially refreshing on a hot summer afternoon after spending the day in the garden.

Pineapple Sage Lemonade

If you grow pineapple sage, don't overlook it. It's one of my favorite herbs to grow on the homestead.

I love the bright red flowers that attract hummingbirds in late summer, and every time I brush past the plants, I can't help but stop and enjoy the sweet, fruity fragrance of the leaves. It's one of those herbs that's just as enjoyable in the garden as it is in the kitchen.

Infusing the maple syrup with fresh pineapple sage leaves would be a wonderful way to capture that fruity aroma. Paired with pineapple juice, fresh lemon juice, and sparkling water, I think it would make an especially refreshing drink for those warm late summer afternoons when the hummingbirds are putting on a show outside.

Rosemary Citrus

Rosemary is one of those herbs I think every gardener and homesteader should grow. It's a must-have in my garden because I use it in the kitchen year-round, whether I'm seasoning roasted vegetables, flavoring meats, baking homemade bread, or experimenting with recipes like this one.

For this variation, I'd infuse the maple syrup with just a small sprig of fresh rosemary. The herb's woodsy, aromatic flavor pairs beautifully with fresh lemon juice and adds a subtle savory note that balances the sweetness of the pineapple and maple syrup.

I think this version would be especially nice for holiday gatherings, brunches, or dinner parties when you're looking for a mocktail that's a little different from the usual fruit punch or lemonade.

More Ways to Use Maple Vanilla Coconut Syrup

One of the biggest surprises from this experiment was realizing just how many ways I could use this syrup. What started as an ingredient for this Piña Colada Lemonade Mocktail quickly became something I wanted to keep in the refrigerator for all kinds of recipes.

Here are just a few ideas I've added to my list:

• Drizzle it over pancakes, waffles, or French toast.
• Brush it onto grilled pork during the last few minutes of cooking.
• Glaze grilled pineapple or other fresh fruit.
• Stir it into plain yogurt.
• Spoon it over vanilla ice cream or cheesecake.
• Sweeten iced coffee, cold brew, or hot coffee.
• Add a little to hot tea for a hint of maple, vanilla, and coconut.
• Stir it into oatmeal or overnight oats.
• Drizzle it over fresh berries.
• Brush it over pound cake or angel food cake before serving.
• Flavor homemade whipped cream.
• Add a splash to smoothies or milkshakes.
• Use it in homemade cocktails or other tropical-inspired mocktails.

I'm sure this list will keep growing. That's one of my favorite things about experimenting in the kitchen - one successful recipe often leads to a dozen more ideas.

Can I Make This Ahead of Time?

Absolutely! In fact, I think this Piña Colada Lemonade Mocktail is even better when the maple vanilla coconut syrup has had a day or two in the refrigerator for the flavors to meld together.

I recommend making the syrup ahead of time and storing it in a clean glass jar in the refrigerator. Then, when you're ready for a refreshing drink, all that's left to do is pour the syrup into a glass with the lemon juice, pineapple juice, sparkling water, and ice.

If you're making your own maple syrup, you can also infuse it before bottling. When the syrup is infused and bottled using proper maple syrup procedures, it remains shelf stable until the bottle is opened. Once opened, store it in the refrigerator just as you would any other bottle of pure maple syrup.

As a homesteader, I'm always looking for ways to do a little work ahead of time. Between caring for the garden, tending animals, preserving food, and everything else on the daily to-do list, it's nice to have homemade ingredients ready to go.

It's also perfect if friends or family stop by unexpectedly. Instead of spending time measuring and preparing everything from scratch, you can have a homemade mocktail ready to serve in just a couple of minutes. Sometimes the best kind of entertaining is the kind that's simple enough to enjoy right alongside your guests.

How to Store the Syrup

Store the finished maple vanilla coconut syrup in a clean glass jar or bottle with a tight-fitting lid and keep it refrigerated after opening.

Because this recipe uses pure maple syrup instead of a cooked simple syrup, refrigeration helps maintain its quality and freshness. I also recommend using a clean spoon or pour spout each time you use it to help prevent contamination.

If you're making this mocktail often, another time-saving idea is to portion the fresh lemon juice and pineapple juice into freezer-safe containers ahead of time. When you're ready to make a batch, simply thaw the juice ahead of time, add the maple vanilla coconut syrup and sparkling water, and you'll have a refreshing homemade drink in just a few minutes.

That's the kind of kitchen shortcut I appreciate on busy homestead days when there's always another chore waiting outside.

Frequently Asked Questions

Can I make this without a LĒVO II+?

Absolutely. Simply warm the maple syrup gently over low heat with the vanilla bean and coconut flavoring, stirring occasionally. I enjoyed using the LĒVO II+ because it maintained a consistent temperature without needing constant attention, but you can achieve great results on the stovetop as well.

Is this an alcoholic drink?

No. This Piña Colada Lemonade Mocktail is completely alcohol-free, making it a refreshing drink the whole family can enjoy.

Can I use bottled lemonade instead of fresh lemon juice?

You can, especially if you're short on time. However, I think freshly squeezed lemon juice gives the brightest, freshest flavor. If you grow your own lemons or can find locally grown fruit, it's well worth the extra few minutes.

Can I use coconut extract instead of coconut flavoring?

Yes. Coconut extracts and flavorings can vary quite a bit in strength, so start with a small amount and adjust to suit your taste.

What kind of maple syrup should I use?

I recommend using pure maple syrup. If you make your own, even better! Otherwise, look for locally produced maple syrup whenever possible. Avoid imitation pancake syrup, since it won't provide the same rich flavor.

Can I make the mocktail less sweet?

Of course. Simply use a little less maple vanilla coconut syrup or add a bit more sparkling water until it tastes the way you like it.

Can I make it sweeter?

Yes. Stir in another tablespoon or two of the infused maple syrup until you reach your preferred sweetness.

Can I make a pitcher ahead of time for a party?

Yes, but wait until just before serving to add the sparkling water. This keeps the mocktail light and bubbly instead of letting the carbonation fade while it sits.

Can I use frozen pineapple?

Absolutely. Frozen pineapple chunks make a delicious garnish and help keep the drink cold without watering it down as quickly as ice cubes.

Can this be made into a cocktail?

If you'd like an alcoholic version, the maple vanilla coconut syrup would pair nicely with rum. I created this recipe as a mocktail so everyone can enjoy it, but it's easy to adapt if you're serving adults who prefer a cocktail.

Can I use fresh pineapple juice?

Definitely. Fresh pineapple juice gives the brightest, most vibrant flavor. If you have access to a fresh pineapple, it's a wonderful way to take this mocktail to the next level.

Is the LĒVO II+ only for oils?

Not at all. While many people know the LĒVO II+ for infusing oils, that's just one of the many ways it can be used.

One of the things I've enjoyed most is experimenting with other ingredients, including butter, honey, and now maple syrup. Every new infusion gives me another reason to look around my garden or pantry and wonder, "What should I try next?"

That's one of the things I appreciate most about it. Instead of making just one type of infused ingredient, it encourages me to experiment with the herbs and other ingredients I already grow and use on the homestead.

What other homestead ingredients could I infuse?

I'm already planning to experiment with:

• Honey
• Butter
• Olive oil
• Maple syrup
• Herbal tea concentrates
• Simple syrups
• Chocolate
• Homemade barbecue sauce
• Homemade ketchup
• Coffee creamers

I have a feeling this is only the beginning.

Why This Recipe Fits My Homestead

One thing I've learned over the years is that self-sufficiency isn't just about growing or raising your own food. It's also about making the most of what you have and not being afraid to try something new.

This recipe brings together several things I genuinely enjoy. It starts with homemade maple syrup, uses fresh lemons whenever I have them available, and combines tropical flavors that make an ordinary summer afternoon feel a little more special. It also gave me another opportunity to experiment with ingredients I already use and love.

That's one of the reasons I enjoy sharing recipes like this. They aren't complicated or filled with hard-to-find ingredients. They're simple enough for almost anyone to make, yet a little unexpected at the same time.

If this recipe inspires you to infuse your own maple syrup, try a new herb from the garden, or simply look at an everyday ingredient in a different way, then I'd say this little experiment was well worth it.

A Recipe That Started Something New

When LĒVO asked me to test the LĒVO II+, I knew I'd have fun experimenting with herbs, oils, and butters. What I didn't expect was for one of my favorite early recipes to start with a bottle of homemade maple syrup.

That's one of the things I enjoy most about cooking from scratch. One experiment almost always leads to another. I'll try an idea because I'm curious, and before long I'm making notes about three more variations I want to test.

This Piña Colada Lemonade Mocktail is a perfect example. It started with a simple question about whether I could infuse maple syrup, and it ended with a drink I'll be making again, plus a long list of future recipes using herbs from my garden.

If there's one thing I hope you take away from this recipe, it's that experimenting doesn't have to be complicated. Sometimes all it takes is looking at an ingredient you already have and wondering how you might use it in a new way.

If you make this mocktail - or create your own variation - I'd love to hear about it in the comments. Tell me what herbs, spices, or flavors you tried. Your ideas often inspire my next experiment, and that's one of my favorite parts of sharing recipes with this community.

More LĒVO Recipes & Homestead Inspiration

If you enjoyed making this Piña Colada Lemonade Mocktail, here are a few more articles you might enjoy next:

• Does the LĒVO II+ Actually Belong in a Homestead Kitchen? My Honest, Everyday Review - Learn how I'm using the LĒVO II+ for everyday homesteading tasks, what surprised me most, and whether it's earned a permanent place in my kitchen.
• How to Tap Maple Trees and Make Maple Syrup (Complete Seasonal Guide) - Follow the entire process from identifying the right trees to collecting sap, boiling syrup, and even experimenting with homemade infused maple syrup.
• How to Collect and Store Maple Sap Before Boiling - Before you ever make syrup, proper sap collection and storage are essential. This guide walks you through the steps I use here on my Indiana homestead.
• How to Make Homemade Vanilla Extract (The Homesteader Way) - Learn how to make your own homemade vanilla extract from scratch.
• How to Make Orange Juice Concentrate - Another from-scratch kitchen staple that pairs perfectly with homemade drinks and helps reduce food waste.

I'm always experimenting with new ways to use homegrown herbs, homemade ingredients, and the LĒVO II+ here on the homestead, so be sure to check back often. You never know what the next experiment will be!