Ingredients
3 cups frozen dragon fruit pieces (fresh or frozen pitaya)
6 oz (3/4 cup) pineapple juice
3 oz (1/4 cup) coconut cream or light coconut milk
4 oz (1/2 cup) white rum or rum‑flavored syrup (optional, omit for non‑alcoholic)
1 cup ice cubes
Instructions
1. In a high‑speed blender, combine the frozen dragon fruit, pineapple juice, coconut cream, and rum (or rum‑flavored syrup) if using.
2. Blend on high until smooth and creamy, scraping down the sides if needed.
3. Add the ice cubes and blend again until the mixture reaches a thick, slushie‑like texture that clings to the sides of the glass.
4. Taste and adjust sweetness if desired, adding a touch of simple syrup or sugar if needed.
5. Pour immediately into chilled glasses and garnish with a pineapple wedge, dragon fruit slice, or a paper cocktail umbrella for a tropical vibe.
Notes
For a non‑alcoholic version, simply omit the rum or replace it with extra pineapple juice.
The color will be brightest if you use fresh or frozen pink dragon fruit, not canned.
Use coconut cream for a richer, creamier texture, or light coconut milk if you prefer a lighter slushie.
Serve immediately, as the ice will soften and the texture will thin out quickly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: Blended
- Cuisine: Tropical
Nutrition
- Serving Size: 1 glass
- Calories: 240
- Sugar: 25g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg