Pineapple, Coconut & Tequila Slushy

May 19, 2020
2 Ratings
Photo by Rocky Luten. Prop & Food Styling by Alexis Anthony.
  • Prep time 5 minutes
  • Cook time 20 minutes
  • Makes 1 cocktail
Test Kitchen Notes

You’d probably never guess this refreshing slushy was made using mostly shelf-stable ingredients—like canned coconut milk, canned pineapple juice, and a simple syrup made with baking spices from your pantry.

This recipe is shared in partnership with Don Julio. —The Editors

What You'll Need
  • For the cocktail:
  • 1 1/2 ounces Don Julio Reposado Tequila
  • 3/4 ounce unsweetened coconut milk (shake the can well before reopening)
  • 3/4 ounce canned pineapple juice
  • 3/4 ounce spiced syrup
  • 1/4 ounce fresh lime juice
  • Pinch of freshly grated or ground nutmeg (optional)
  • For the spiced syrup:
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice berries (or 1/2 tablespoon ground allspice)
  • 1 cup sugar
  • Peels from 2 limes
  1. For the cocktail:
  2. Combine all ingredients in a blender with ice and blend until slushy. Pour into a rocks glass. Garnish with a small pinch of ground nutmeg.
  1. For the spiced syrup:
  2. Toast whole cloves and allspice in a small, dry saucepan over low heat, agitating occasionally, until fragrant (just a few minutes).
  3. Add the sugar and 1 cup water. Heat until almost boiling, stirring to dissolve the sugar. Remove from heat and add the lime peels. Cool completely and then strain. (The syrup will keep in the fridge for up to 2 weeks).

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Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.

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