Piña Colada Slushie

This refreshing piña colada slushie is made by blending frozen pineapple, coconut milk, sweetened condensed milk, and ice to create a creamy, icy treat with a tropical flavor. It has a smooth, frosty texture and vibrant yellow color, perfect for cooling down and evoking beachy vibes, whether alcoholic or non-alcoholic.

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Course: Main Course

Cuisine: Tropical

Prep Time: 5

Total Time: 5

Calories: 150kcal

Author: James Taylor

Servings:

Equipment

▢
High Speed Blender
▢
Measuring cups and spoons

Ingredients

▢ 1.5 cups frozen pineapple chunks preferably frozen for best texture
▢ 0.5 cup coconut milk full-fat for creaminess
▢ 2 tbsp sweetened condensed milk adjust to taste
▢ 1-2 tbsp lime juice fresh or bottled
▢ 1 cup ice cubes more for thicker texture
▢ Optional coconut rum for a boozy kick, optional

Instructions

Measure out the frozen pineapple, coconut milk, sweetened condensed milk, lime juice, and ice cubes, placing them all into your blender.
Secure the lid and start blending on high speed. Listen for the ice to crush and the mixture to become thick and frosty, about 30 seconds.
Check the texture — it should be creamy, with tiny ice crystals and a vibrant yellow color. If too watery, add a few more ice cubes and blend again; if too thick, pour in a splash more coconut milk.
Pour in the lime juice and, if using, a splash of coconut rum. Blend for another 5 seconds to incorporate everything evenly.
Give it a quick taste and adjust sweetness or acidity by adding more condensed milk or lime juice if needed.
Pour the slushie into chilled glasses, garnishing with a pineapple wedge or cherry if desired. Serve immediately for the best frosty texture.

Notes

For an extra tropical touch, add a maraschino cherry or a small paper umbrella. This recipe can be easily doubled or halved for different servings.

Nutrition