Tropical Coconut Pina Colada

By @kevkess

Tropical Coconut Pina Colada: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 6 ingredients, 7 servings.

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

Ingredients

• 16 oz pineapple juice (pre-chilled)
• 12 oz coconut cream (canned, room temperature)
• 8 oz fresh lime juice (or bottled, pre-chilled)
• 18 oz water (cold)
• 6 oz simple syrup (1:1 ratio, pre-chilled)
• 0.5 oz vanilla extract

Method

1. In a separate container, whisk coconut cream with 4 oz warm water until smooth and pourable; let cool to room temperature.
2. Combine pineapple juice, lime juice, water, simple syrup, vanilla extract, and the thinned coconut cream in a pitcher.
3. Stir well to blend. Pre-chill the entire mixture in the refrigerator for 15 minutes.
4. Pour into Ninja Slushi pitcher, stopping at the 64 oz max fill line.
5. Set machine to Slush mode. Freeze for 35–45 minutes until slush consistency; dispense when churn pitch changes.

Garnish: Pineapple wedge and toasted coconut rim

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