Pineapple Coconut Slushie

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Quick Hello

This Pineapple Coconut Slushie is basically a beach vacation in a glass.

Frozen pineapple gets blended up with rich coconut milk for a creamy, tropical treat that’s chilly, sweet, and so refreshing.

It’s super easy—just two main ingredients and five minutes, and you’ll feel like you’re lounging under a palm tree (even if you’re just at your kitchen counter).

Why I Love This Recipe

I first made this on a hot afternoon when I wanted something cold but a little different from a regular smoothie. The pineapple and coconut combo instantly took me to vacation mode—no passport required!

Here’s why it’s a favorite:

Only two ingredients—plus optional toppings
The texture is thick and creamy like a frozen piña colada (no alcohol)
No extra sugar needed—the fruit and coconut milk are sweet enough!
Comes together in minutes, so you can treat yourself any time
Naturally dairy-free and vegan

What You’ll Need

2 cups frozen pineapple chunks
1 cup full-fat coconut milk (from a can or carton)
Optional: pineapple wedge, toasted coconut flakes for topping

Tools You’ll Need

Blender
Measuring cups
Glasses for serving
Spoon for topping

Why This Recipe Works (Quick Science)

Frozen pineapple acts as the “ice,” so your slushie is thick and never watery. Coconut milk is rich in healthy fat and blends up smooth and creamy, hugging every bit of fruit for that signature tropical taste. The natural sweetness of both means you don’t need to add sugar.

Common Mistakes

Using fresh pineapple: It won’t get slushy—freeze it first!
Adding ice: Ice waters it down; use only frozen fruit.
Low-fat coconut milk: Full-fat coconut milk gives the best creamy texture and flavor.
Over-blending: Stop as soon as it’s smooth and thick—over-blending can make it too thin.

Step-by-Step Instructions

Step 1: Add 2 cups frozen pineapple chunks to blender

What to do: Place 2 cups of frozen pineapple chunks into your blender. Make sure they’re frozen solid!

Step 2: Add 1 cup full-fat coconut milk

What to do: Pour in 1 cup of full-fat coconut milk over the pineapple.

Step 3: Blend until thick and creamy

What to do: Blend on high for 30–40 seconds until you have a thick, creamy, pale yellow slush. Scrape the sides as needed.

Step 4: Pour into glasses and garnish

What to do: Pour the slushie into two glasses. Top with a pineapple wedge and toasted coconut flakes if you want to make it extra tropical.

Make-Ahead Tips

Freeze pineapple chunks ahead of time. You can also portion the fruit and coconut milk in freezer bags (without blending) for a quick dump-and-blend slushie later.

Leftovers + Storage

Slushies are best right away, but if you have extra, freeze it in a container. When you’re ready, let it thaw for 10–15 minutes, then re-blend or stir well to get the texture back.

Substitutions + Variations

Use frozen mango or banana for a twist
Try light coconut milk for a lighter slushie (texture will be thinner)
Add a splash of lime juice for a zingy finish
Blend in a few fresh mint leaves for a cool flavor

What to Serve With

This slushie goes great with:

Grilled chicken or fish tacos
Teriyaki skewers or veggie kabobs
Summer salads with citrus dressing
Sweet coconut rice or tropical fruit salad

FAQ

Can I use fresh pineapple?
Only if you freeze it first! Fresh won’t make it slushy.

What type of coconut milk works best?
Full-fat canned coconut milk gives the creamiest texture, but carton coconut milk works if you want it lighter.

Is this recipe vegan?
Yes! It’s totally plant-based.

Can I make it sweeter?
If you want it sweeter, add a teaspoon of honey, maple syrup, or agave.

Final Thoughts

This Pineapple Coconut Slushie is pure tropical bliss—creamy, frosty, and easy as can be. Give it a try and let me know if you added any fun twists, or leave a comment with your favorite tropical pairing!