Tropical Pineapple Allulose Slush

Tropical Pineapple Allulose Slush: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 5 ingredients, 6 servings.

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

Ingredients

• 32 oz pineapple juice (fresh or bottled, pre-chilled)
• 12 oz coconut water (pre-chilled)
• 8 oz mango juice or nectar (pre-chilled)
• 3 tbsp allulose (dissolved in 2 oz warm water, then cooled)
• 1/4 tsp monk fruit powder (optional, for depth)

Method

1. Dissolve allulose in 2 oz warm water, stir until clear, then refrigerate until cool (5–10 min).
2. Combine all juices and the cooled allulose solution in a large measuring pitcher; stir well.
3. Pour mixture into Ninja Slushi pitcher, stopping at the 64 oz max fill line (total: ~55 oz).
4. Set machine to Slush mode and start freeze cycle.
5. Wait 35–50 minutes; slush is ready when the auger churn sound deepens. Dispense into cups and serve immediately.

Garnish: Pineapple wedge or toasted coconut rim

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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