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Piña Colada Slushie

This piña colada slushie combines ripe pineapple and coconut milk blended with ice to create a frosty, smooth beverage that resembles a tropical dessert. The mixture results in a thick, icy consistency with a creamy appearance, perfect for hot days or relaxing moments at home.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Main Course
Cuisine: tropical
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup frozen pineapple chunks preferably fresh or canned, frozen solid
  • 1 cup coconut milk full-fat for creaminess
  • 1 cup ice cubes adjust for desired thickness
  • 1 tbsp honey or agave syrup optional, for added sweetness

Equipment

  • Blender
  • Measuring cups and spoons

Method
 

  1. Add the frozen pineapple chunks, coconut milk, and ice cubes into the blender.
  2. Secure the lid and start blending on low speed, gradually increasing to high until the mixture is smooth and icy, about 30 seconds. You should see the blend turn creamy and textured with no large chunks remaining.
  3. Stop the blender and taste the slushie. If you prefer it sweeter, add the honey or agave syrup now.
  4. Blend again for another 10 seconds to fully incorporate the sweetener, ensuring a uniform, creamy consistency.
  5. Check the texture; if it's too thick, add a splash more coconut milk or a few extra ice cubes and blend briefly until desired consistency is achieved.
  6. Pour the thick, frosty slushie into glasses. The mixture should be creamy yet icy, with a vibrant yellow color from the pineapple.
  7. Garnish with a small pineapple wedge or a maraschino cherry if desired, and serve immediately for the best chilled experience.

Notes

Use slightly more or less ice depending on your preferred thickness. For a dairy-free option, substitute with almond or cashew milk and skip the honey for a vegan version.