Piña Colada Slushie

This frozen piña colada slushie transforms a classic tropical cocktail into a refreshing, icy treat using just a blender and a handful of ingredients. Made with frozen pineapple, coconut milk, pineapple juice, and optional rum, it boasts a creamy texture and vibrant tropical flavor, perfect for hot days or spontaneous gatherings.

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Course: Main Course

Cuisine: Tropical

Prep Time: 5

Total Time: 5

Calories: 150kcal

Author: James Taylor

Servings:

Equipment

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Blender
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Measuring cups and spoons
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Glass or Cup
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Spoon or straw

Ingredients

▢ 1 cup frozen pineapple chunks use frozen for best texture
▢ 0.5 cup coconut milk canned or carton, for creaminess
▢ 0.25 cup pineapple juice brightens flavor
▢ 1-2 tablespoons rum optional, for boozy kick
▢ to taste n/a ice crushed or cubed, enough to fill the blender

Instructions

Place the frozen pineapple chunks into your blender. Add the coconut milk and pineapple juice, then sprinkle in crushed ice until the blender is nearly full. Secure the lid tightly.
Blend on high speed for about 30 seconds until the mixture is smooth, thick, and frosty. You should see a velvety texture with no large ice chunks.
Pour in 1 tablespoon of rum for a boozy version, then blend again for a few seconds to incorporate. Taste and add more rum if desired.
Check the consistency—if it’s too thick, add a splash more pineapple juice or a little water; if too thin, add a few more frozen pineapple chunks or ice and blend briefly.
Once the mixture is creamy, cold, and scoopable, pour it into a chilled glass or cup. Garnish with a pineapple wedge or cherry if you're feeling festive.
Insert a straw or spoon, serve immediately, and enjoy this tropical icy delight!

Nutrition