Piña colada slushie

Pineapple and coconut are a match made in heaven in this slushie version of the iconic tropical cocktail. Keep sugar syrup on hand all summer long to whip up a batch of frozen frothies at a moment’s notice.

5 Ingredients

  • 55g (1/4 cup) caster sugar

  • 300g frozen chopped pineapple

  • 100ml Malibu

  • 60ml (1/4 cup) coconut water

  • Coconut flakes and pineapple leaves, to decorate

2 Method Steps

  • Step 1

    Place the sugar

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (55g (1/4 cup) caster sugar) and 60ml (1/4 cup) water in a saucepan over medium heat. Cook, stirring, until sugar dissolves. Increase heat to medium-high and bring to the boil. Cook for 5 minutes or until it thickens slightly. Pour into a heatproof jug. Place in the fridge for 1 hour to chill.

  • Step 2

    Place the pineapple (300g frozen chopped pineapple) and 2 tablespoonfuls of the sugar syrup in a blender. Blend until combined. Add the rum (100ml Malibu) and coconut water (60ml (1/4 cup) coconut water). Blend until smooth. Divide mixture between 2 serving glasses. Top with coconut flakes and pineapple leaves (Coconut flakes and pineapple leaves, to decorate).
Tell us what you think of this recipe!

Recipe Notes

 Tip: Make the sugar syrup up to a month ahead. Store in a jar in the fridge.

Image by Brett Stevens

Source link

0/5 (0 Reviews)

Iced VoVo Bavarian cheesecake

Power salad jar