Description

This Blue Raspberry Coconut Slushie combines bold tangy raspberries with creamy coconut into a thick, dreamy frozen drink. The striking blue-purple color and tropical twist make it stand out in any crowd. You need just five minutes and a blender to make this show-stopping slushie.

Ingredients

2 cups frozen blue raspberries

1/2 cup coconut milk (full fat)

2 tablespoons honey or simple syrup (adjust to taste)

1 teaspoon coconut extract (optional)

1 cup ice cubes

1/4 cup cold water (add more as needed)

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Instructions

1. Add frozen blue raspberries into a high-speed blender.

2. Pour in the coconut milk and add honey or simple syrup.

3. Add coconut extract if using, then add ice cubes and cold water.

4. Blend on high for 30 to 45 seconds until smooth and thick.

5. Taste and adjust sweetness or coconut flavor as needed.

6. Pour into chilled glasses and serve immediately.

Notes

Full fat coconut milk gives the slushie a richer and creamier texture than light versions.

Strain through a fine mesh sieve if you prefer a completely smooth, seed-free drink.

Add cold water one tablespoon at a time only if the blender struggles to blend.

Garnish with toasted coconut flakes and a few fresh raspberries for a stunning finish.

Skip the coconut extract if you want a lighter coconut flavor.

Prep Time: 5 minutes
Cook Time: 0 minutes
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 glass (12 oz)
Calories: 185
Sugar: 22g
Sodium: 15mg
Fat: 9g
Saturated Fat: 8g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg