Rum-Spiked Pineapple Coconut Slush

Name: Rum-Spiked Pineapple Coconut Slush
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz pineapple juice (fresh or bottled, pre-chilled); 8 oz coconut cream (canned, pre-chilled); 6 oz light or dark rum (40% ABV); 24 oz water (filtered, pre-chilled); 2 oz simple syrup (1:1 sugar-to-water ratio); 1/2 oz fresh lime juice (optional, brightens flavor)

By @jenniferhill652

Rum-Spiked Pineapple Coconut Slush: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 6 ingredients, 6 servings.

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

Ingredients

16 oz pineapple juice (fresh or bottled, pre-chilled)
8 oz coconut cream (canned, pre-chilled)
6 oz light or dark rum (40% ABV)
24 oz water (filtered, pre-chilled)
2 oz simple syrup (1:1 sugar-to-water ratio)
1/2 oz fresh lime juice (optional, brightens flavor)

Method

Dissolve simple syrup in 2 oz warm water if granulated sugar used; let cool to room temperature.
Pre-chill all ingredients in the fridge for at least 30 minutes.
Pour pineapple juice, coconut cream, rum, water, simple syrup, and lime juice into the FS301 pitcher in that order — total should reach approximately 56–58 oz (well below the 64 oz max fill line).
Set machine to Spiked Slush mode.
Freeze for 45–50 minutes until the auger churn shifts to a thicker, slower sound — slush is ready when you hear the texture change.

Garnish: Pineapple wedge or toasted coconut rim

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