Piña Colada Slush
A creamy pineapple-coconut piña colada with white rum and a squeeze of lime, made for poolside pouring and tropical happy hours.
- Serves
- 8Serves(1890 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.49°Brix
- ABV
- 7.01%ABV
- cuisine
- Puerto Ricancuisine
- (27 ratings)
- 4.6(27 ratings)
Ingredients
Serves 8
- Captain Morgan White Rum350 ml
- Cream of Coconut180 ml
- Lime Juice90 ml
- Pineapple Juice1100 ml
- Water170 ml
Method
- 1
Combine the liquids
Add the white rum, cream of coconut, lime juice, pineapple juice, and water to a large pitcher or mixing container.
- 2
Mix until smooth
Stir or whisk thoroughly, making sure the cream of coconut is fully blended into the pineapple juice and rum.
- 3
Chill the base
Refrigerate the mixture until cold before adding it to the machine for a cleaner, creamier pour.
- 4
Freeze and serve
Pour the chilled mixture into the slush machine and run until thick and pourable, then serve in chilled glasses.
Tips
- Chill the rum, pineapple juice, cream of coconut, and lime juice before mixing for the smoothest texture.
- Shake or stir the cream of coconut well before measuring so the coconut cream and syrup are evenly combined.
- If garnishing, pineapple wedges or maraschino cherries suit the classic piña colada style without changing the mix.
- Give the machine a few minutes to settle after adding the mixture before serving the first pour.
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