On a hot summer day, this refreshing and icy watermelon slushie with coconut ice is sure to hit the spot. You can start with a spoon, then slurp the rest up with a straw.
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Watermelon Slushie with Coconut Ice
Prep Time 10 minutes
Total Time 10 minutes
Servings
Ingredients
Watermelon Slushie
- 6 cups watermelon cubed, frozen overnight*
Coconut Milk Ice
- 1 can coconut milk (can) 13.5 oz can, refrigerated overnight
- 2 tsp. date syrup or liquid sweetener of choice**
- 1 lime juice only: use 1.5 tsp
- 3/4 tsp. vanilla extract
- 6-8 ice cubes more as needed
Instructions
- Open the can of coconut milk and remove the top cream only to a blender or food processor. Reserve the liquid for another use (like a smoothie). To the blender, add the date syrup, if using, along with the lime juice, vanilla, and ice cubes. Quickly pulse until a slushie consistency forms. Remove to a small bowl, cover, and freeze while you prepare the watermelon slushie.
- Rinse and dry the blender or food processor. Now add the frozen watermelon chunks and process until a slushie consistency forms.
- Layer alternating layer of the coconut and watermelon slushie in 4 short serving glasses or bowls, as you wish.
- Top with slivered almonds and a drizzle of date syrup.
Recipe Notes
*Simply chop and put in a glass tupperware or zip-top bag and freeze.
**For a less sweet treat, you can omit, especially if you will drizzle sweetener on top.
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