The blend of coconut, watermelon, pineapple, and lime makes this the perfect go to summer slush.
D R E A M I N G O F I S L A N D T I M E
Happy National Watermelon Day! I swear I can’t keep up with any of these holidays anymore. Needless to say, I’ve been working on this watermelon slushie recipe for the past few weeks and I felt like there was no better time to share it than a day dedicated to watermelon. There is something so blissful about the taste of watermelon on a really hot day (which feels like everyday lately) and the combination of pineapple and coconut milk in this recipe really puts you on island time. And for those of us that are still in our city this August, (unlike my sister who is legitimately enjoying some island time in Turks and Caicos) this slushie is the perfect way to get away without going anywhere.
- 1 ripe seedless watermelon, halved and inside cubed
- 2 limes
- 2 cups frozen pineapple
- 2 cups coconut milk
- Halve one seedless watermelon and remove the insides by cubing or scooping.
- Freeze on a tray for about 3-4 hours along with pineapple cubes.
- Add watermelon, pineapples, and coconut milk into a blender and blend until smooth.
- Add the juice of 1-2 limes depending on how sour you want it.
- Taste and adjust when necessary! If slushie is too thick, add more milk.
- Scoop slushie into empty watermelon rind or glasses of your choice.
- *Add sweetener (e.g. sugar, honey, syrup) of choice if watermelon and pineapple aren't ripe enough.
- *The recipe above is used for two servings. If you want to just use half of the watermelon, then half the recipe.
- *If you'd prefer to spice things up a bit and turn this mocktail into a cocktail, replace the amount of alcohol used and minus it from the amount of coconut milk to avoid a runny slushie.