Tropical Island Pina Colada

By Eric Brown

Tropical Island Pina Colada: a slushie recipe for Ninja SLUSHi FS605 (112oz mix). 7 ingredients, 6 servings.

Serves 6 · Sized for Ninja SLUSHi FS605 (112oz mix)

Ingredients

• 12 oz fresh pineapple juice (unsweetened)
• 8 oz coconut cream (canned, stirred smooth)
• 6 oz coconut milk (light)
• 4 oz allulose syrup (or 3 oz allulose dissolved in 1 oz warm water)
• 2 oz fresh lime juice
• 1 oz coconut extract (optional, for depth)
• 18 oz water

Method

1. Pour pineapple juice, coconut cream, and coconut milk into the FS605 Max bowl.
2. Add allulose syrup, lime juice, coconut extract, and water; stir until fully blended and smooth.
3. Fill to the MAX FILL line (aim for 51 oz total) and select Slush mode.
4. Freeze for 50–60 minutes, stirring every 15 minutes for even texture.
5. Serve in chilled glasses with a pineapple wedge or toasted coconut rim.

Garnish: Pineapple wedge and toasted coconut flakes

More slushie recipes

• Creamy Caramel Cold-Brew Frappé (Low-Sugar)
• Flawless Coffee Frappe Slush
• Pineapple Coconut Malibu Slush
• Pineapple Coconut Rum Slush
• Pina Colada Slush
• Green Apple Dragonfruit Slush

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