Coconut Citrus Cream Freeze

By Krisanna Miller

Coconut Citrus Cream Freeze: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 7 ingredients, 6 servings.

Serves 6 · Sized for Ninja SLUSHi FS301 (64oz mix)

Ingredients

• 16 oz pineapple juice (pre-chilled)
• 12 oz orange juice (pre-chilled)
• 8 oz coconut cream (canned, full-fat)
• 6 oz sweetened condensed milk
• 4 oz fresh lime juice
• 2 oz simple syrup (1:1 sugar:water)
• 2 oz water

Method

1. Mix coconut cream and condensed milk in a bowl until smooth; strain if lumpy.
2. Combine pineapple juice, orange juice, lime juice, simple syrup, and water in a pitcher.
3. Stir in the coconut-milk mixture until fully blended.
4. Pour into Ninja Slushi pitcher (do not exceed 64 oz max fill line).
5. Set machine to Frappé mode and freeze 35–45 minutes until scoopable slush forms.

Garnish: Toasted coconut flake rim + lime wheel

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