Frozen Pina Colada
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Got caught in the rain hauling groceries and decided the cure was a Frozen Pina Colada, so I dumped pineapple juice, coconut cream, and rum into the Ninja Slushi and let it ride. Came out thick and creamy with that coconut-suntan-lotion-in-a-good-way flavor that sends you straight to a beach you've never been to. My buddy Dave said it tasted like vacation, which is high praise from a guy who complains about everything. Adults only here. Shake the coconut cream can hard before pouring, because it separates and you want that fat blended in for the creamy texture.
Your machine size
Slushi 64 oz (Standard) · quantities scaled ×1
⚠️ Over the hard-spirit limit
~8.0 oz of 40% spirit exceeds the ~7.5 oz max for this batch size. Dilute or scale down the liquor.
Ingredients
- White Rum8 oz
- Pineapple Juice20 oz
- Coconut Cream8 oz
- Cold Water12 oz
- Pineapple Wedgeoptional1 garnish
- Maraschino Cherryoptional1 garnish
Makes ~52 oz · est. 6.7% ABV
Directions
- 1Whisk the rum, pineapple juice, coconut cream, and water until smooth.
- 2Make sure the coconut cream is fully blended with no clumps.
- 3Pour the tropical mixture into the Slushi vessel below the fill line.
- 4Lock the lid and start the SPIKED SLUSH preset.
- 5Let it churn until creamy and frozen, about 38 minutes.
- 6Dispense and garnish with a pineapple wedge and cherry.
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