Frozen Coconut Rum Punch

Name: Frozen Coconut Rum Punch
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 7 servings
Cuisine: American
Ingredients: 12 oz pineapple juice (fresh or unsweetened, pre-chilled); 8 oz coconut cream (Coco Lopez or full-fat coconut milk); 6 oz light rum (40% ABV); 4 oz fresh lime juice (about 4-5 limes, pre-chilled); 2 oz simple syrup (1:1 sugar:water, cooled); 1 oz dark rum float (optional, for depth); 16 oz water (pre-chilled)

By Julie

Frozen Coconut Rum Punch: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 7 ingredients, 7 servings.

Serves 7 · Sized for Ninja SLUSHi FS301 (64oz mix)

Ingredients

12 oz pineapple juice (fresh or unsweetened, pre-chilled)
8 oz coconut cream (Coco Lopez or full-fat coconut milk)
6 oz light rum (40% ABV)
4 oz fresh lime juice (about 4-5 limes, pre-chilled)
2 oz simple syrup (1:1 sugar:water, cooled)
1 oz dark rum float (optional, for depth)
16 oz water (pre-chilled)

Method

Chill all ingredients in the refrigerator for at least 1 hour before mixing.
Pour pineapple juice, coconut cream, light rum, lime juice, simple syrup, and water into the Ninja Slushi pitcher, stirring well to blend the coconut cream evenly. Do not exceed the 64 oz max fill line.
Set the machine to Spiked Slush mode and press start.
Freeze for 40–50 minutes. The slush is ready when the motor's churn sound changes pitch and the mixture reaches a pourable consistency.
Dispense into tall glasses. Top with a float of dark rum if desired, and garnish with a fresh pineapple wedge and toasted coconut rim.

Garnish: Pineapple wedge + toasted coconut rim

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