Description
A refreshing and tropical Watermelon Coconut Slush that combines icy crushed watermelon and creamy coconut for a perfect cooling treat, ideal for hot days.
Ingredients
Scale
Slush Base
- 2 cups ice
- ⅓ cup cream of coconut
Watermelon Mixture
- 2 cups frozen watermelon
- ¼ cup almond milk
- Juice of one lime (optional)
Instructions
- Prepare the ice: Add the ice into a food processor or blender. Process for about 3 minutes until the ice becomes snow-like with no large chunks remaining.
- Make the coconut base: Mix the cream of coconut with the blended ice thoroughly. Divide the coconut mixture evenly and spoon into glasses. Place the glasses in the refrigerator to keep cool while preparing the watermelon mixture.
- Blend the watermelon: Add frozen watermelon to the food processor or blender without cleaning out the coconut mixture first. Blend for about 3 minutes until no large chunks remain and the watermelon is slightly dry.
- Add almond milk: Pour in almond milk and stir to combine. Adjust the amount as preferred for desired consistency.
- Assemble the slush: Spoon the watermelon mixture on top of the coconut mixture in the glasses.
- Add lime juice: Optionally squeeze fresh lime juice over the slush for an extra flavor kick.
Notes
- Use cream of coconut for sweetness and creaminess; avoid coconut milk which is less sweet.
- Frozen watermelon cubes work best for texture and temperature contrast.
- Almond milk can be substituted with any other milk or dairy-free alternative.
- To prevent color mixing, process the coconut and watermelon mixtures separately as instructed.
- Adjust lime juice to taste or omit if preferred.
- Serve immediately or keep chilled in the refrigerator for up to 1 hour for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
