Tropical Piña Colada Slushie
This frozen treat combines canned pineapple, coconut milk, and ice to create a bright, icy slushie that captures the sunny, tropical flavor of a classic piña colada. Blended until smooth and scoopable, it offers a refreshing, dessert-like experience with a fluffy, frosty texture perfect for hot days or quick indulgences.
Equipment
- High-speed blender
- Measuring cups
Ingredients
- 1 cup canned pineapple chunks with juice use the juice for blending
- 0.5 cup coconut milk for creaminess and flavor
- 1 to 1.5 cups of ice adjust for desired thickness
- 1 teaspoon honey or agave syrup optional, for added sweetness
- 1 squeeze lime juice adds brightness and tang
Instructions
- Pour the canned pineapple chunks along with their juice into the blender, letting the bright aroma fill the air.
- Add the coconut milk to the blender, creating a creamy base that will meld with the pineapple’s sweetness.
- Fill the blender with 1 to 1.5 cups of ice, depending on how thick and icy you want your slushie to be. More ice makes it more chilled and scoopable.
- Pulse the blender a few times to start breaking down the ice, listening for the crunch and feeling the mixture becoming chunky and cold.
- Blend on high for about 30-45 seconds until the mixture is smooth, frosty, and has a scoopable, slushy consistency.
- Stop and taste the slushie; if it’s too tart, stir in a teaspoon of honey or agave syrup for extra sweetness.
- Squeeze a splash of lime juice into the blender for a bright, tangy kick, then briefly blend to combine all flavors.
- Pour the chilled, icy mixture into a glass or Mason jar, and garnish with a small pineapple wedge or cherry if desired.
- Serve immediately with a straw or spoon for the perfect cool-down on a hot day, enjoying the bright, tropical flavors.