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Spicy Piña Colada Slushie

This frozen beverage blends pineapple and coconut with a splash of rum, resulting in a smooth, icy texture with a tropical aroma. The addition of hot sauce or toasted coconut flakes introduces a spicy contrast, creating a refreshing yet bold drink with a vibrant appearance. It is served as a thick, frosty slushie perfect for hot days or adventurous palates.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup frozen pineapple chunks preferably frozen for a thick slush
  • 1 cup coconut milk full-fat for creaminess
  • 2 oz white rum adjust to taste
  • 1/2 teaspoon hot sauce optional for spicy kick
  • 2 tablespoons toasted coconut flakes for garnish and extra flavor
  • 1 cup extra ice cubes if needed to thicken

Equipment

  • Blender
  • Measuring cups

Method
 

  1. Add the frozen pineapple chunks, coconut milk, rum, and hot sauce into the blender.
  2. Pulse the blender a few times to start breaking down the fruit and liquids, then blend on high until the mixture is smooth and icy, about 30-40 seconds. You should see a thick, frosty texture with no large chunks remaining.
  3. If the mixture is too thick, add a splash of extra coconut milk or ice cubes and blend again until reaching your desired consistency—creamy and scoopable, not too runny.
  4. Pour the slushie into glasses, allowing the icy mixture to mound slightly over the rim for an inviting look.
  5. Sprinkle toasted coconut flakes on top for added texture and aroma, enhancing the visual appeal and flavor contrast.
  6. Serve immediately with a straw or spoon, enjoying the bright tropical flavors and spicy undertones in every frosty sip.

Notes

For a more intense spice flavor, increase hot sauce slightly or experiment with a dash of cayenne pepper.