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Piña Colada Slushie

This refreshing Piña Colada Slushie combines fresh pineapple, coconut cream, and ice blended into a smooth, icy treat with a tropical flavor. It can be made creamy or more frozen, with optional rum for an adult twist, resulting in a vibrant, frosty beverage perfect for summer days or a mini vacation at home.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh pineapple chunks ripe for sweetness
  • 1/2 cup coconut cream for richness
  • 1 handful ice cubes adjust for texture
  • 1 teaspoon honey or agave optional, for sweetness
  • 1 tablespoon white rum optional, for an alcoholic version
  • a squeeze lemon juice brightens flavor

Equipment

  • Blender
  • Measuring cups/spoons

Method
 

  1. Peel and chop the fresh pineapple into small chunks, about 1 cup in total, and place them in your blender.
  2. Add the coconut cream to the blender along with a handful of ice cubes and a teaspoon of honey or agave for extra sweetness.
  3. Blend on high for about 30-45 seconds until the mixture is thick, icy, and smooth, with a slight crackling sound indicating the ice is well crushed.
  4. Check the texture—if it’s too thick, add a splash of pineapple juice or coconut water and blend briefly. If it’s too thin, add a few more ice cubes and pulse again.
  5. Pour the slushie into glasses, then add a tiny squeeze of lemon juice to brighten the flavor.
  6. If desired, stir in a tablespoon of white rum for an adult version, then garnish with a pineapple wedge or cherry.
  7. Serve immediately with a straw, enjoying the thick, icy texture and tropical aroma.

Notes

For extra icy texture, freeze pineapple chunks ahead of time. Adjust sweetness and alcohol to taste. This recipe is perfect for making ahead and freezing for a chilled, tropical treat.