Spring

Coco-Lime Slushy

by:
July  9, 2011
Photo by sdebrango
Author Notes

This is my take on a pina colada. I made this drink with more lime than pineapple and used unsweetened coconut milk and lime simple syrup so that I can control the sweetness. I also did not use crushed ice I find it waters it down so instead I froze the coconut lime mixture in an ice cube tray. The cubes are solid but easy to break up in the blender. The result is a slushy coconut lime and pineapple drink that is so refreshing. You can add as much rum as you like or make it virgin, it's equally as delicious. One other cool thing about this drink is that because the drink base is frozen in ice cube trays you can make 1 or more and leave the rest in the freezer for use later on. Remove the cubes place in freezer bag and store in the freezer. - sdebrango —sdebrango

Test Kitchen Notes

Ever make your own ice cubes out of coconut milk, lime juice and simple syrup? Try this refreshing and creamy Coco-Lime Slushy with a touch of rum and pineapple juice. Your garnishes will really pop against this bright white drink. - broccolirose —broccolirose

  • Serves 2-4
Ingredients
  • Lime Simple Syrup
  • 1 Lime peel removed (Use the peeled lime for the drink base)
  • 1/2 cup Sugar
  • 1/2 cup Water
  • The Slush
  • 1 13.5 oz can unsweetened coconut milk
  • 1 Lime peeled and all of the pith removed and quartered (Use the lime you used for the simple syrup)
  • 4-6 tablespoons Lime simple syrup
  • 2 -3 ounces Pineapple juice (unsweetened) Start with two and if you need a little more liquid to break up cubes in blender add another ounce.
  • 1 ounce Rum (Add more if you like it stronger)
In This Recipe
Directions
  1. Lime Simple Syrup
  2. In saucepan add sugar and water, bring to a boil let boil for approximately 2 minutes until sugar is completely dissolved take off heat, add lime peel. Cover and let sit until cool. Remove the lime peel. Store in jar in refrigerator.
  1. The Slush
  2. To your food processor add the quartered lime and coconut milk. Process until lime is pulverized. Strain into measuring cup.Add 4-6 tbs of the lime simple syrup. (Adjust the sweetness to suite your taste. Pour into ice cube tray and freeze.
  3. When coconut lime is frozen remove from ice cube tray, place in blender (depending on the proficiency of your blender you may want to break up the cubes) add pineapple juice and rum and blend until the cubes are broken up and it's a slushy consistency. Pour and serve. Garnish with lime and pineapple.

See Reviews

See what other Food52ers are saying.

  • Cristina Sciarra
    Cristina Sciarra
  • TheWimpyVegetarian
    TheWimpyVegetarian
  • checker
    checker
  • hardlikearmour
    hardlikearmour
  • Kitchen Butterfly
    Kitchen Butterfly
Review
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.