Mocha Coconut Chill

Name: Mocha Coconut Chill
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz cold brew coffee (pre-chilled); 12 oz coconut milk (canned, full-fat); 8 oz sweetened condensed milk; 6 oz chocolate syrup; 4 oz simple syrup (1:1 sugar:water); 2 oz heavy cream; 2 oz water (to reach freeze threshold)

By Krisanna Miller

Mocha Coconut Chill: 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 cold brew coffee (pre-chilled)
12 oz coconut milk (canned, full-fat)
8 oz sweetened condensed milk
6 oz chocolate syrup
4 oz simple syrup (1:1 sugar:water)
2 oz heavy cream
2 oz water (to reach freeze threshold)

Method

Brew strong cold brew coffee and chill in refrigerator for at least 2 hours.
In a bowl, whisk together chocolate syrup and 2 oz water until fully smooth.
Pour all pre-chilled ingredients into the Ninja Slushi pitcher in order: cold brew, coconut milk, sweetened condensed milk, chocolate mixture, simple syrup, and heavy cream.
Stir gently to combine and ensure even distribution.
Set machine to **Frappé** mode and freeze for 40–50 minutes until slush reaches desired consistency.

Garnish: Chocolate drizzle + toasted coconut rim

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