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Piña colada slushie recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a refreshing tropical slushie by blending pineapple and coconut with sugar syrup for a quick summer treat.
Ingredients:
  • 55g (1/4 cup) caster sugar
  • 300g frozen chopped pineapple
  • 100ml Malibu
  • 60ml (1/4 cup) coconut water
  • Coconut flakes and pineapple leaves, to decorate
Instructions:
  • In a saucepan over medium heat, combine sugar and 60ml (1/4 cup) water. Stir until sugar dissolves. Increase heat to medium-high and bring mixture to a boil. Simmer for 5 minutes until slightly thickened. Transfer the syrup to a heatproof jug and chill in the fridge for 1 hour.
  • In a blender, combine pineapple and 2 tablespoonfuls of sugar syrup until smooth. Add rum and coconut water, blend until creamy. Pour into 2 glasses, garnish with coconut flakes and pineapple leaves.

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