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
- 6 cups watermelon cubed, frozen overnight*
Coconut Milk Ice
- 1 can full fat coconut milk 13.5 oz can, refrigerated overnight
- 2 tsp. date syrup or liquid sweetener of choice**
- 1 1/2 tsp. fresh squeezed lime juice
- 3/4 tsp. vanilla extract
- 6-8 ice cubes more as needed
- 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.
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