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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

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    (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).
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Recipe Notes

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

Image by Brett Stevens

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