Frozen Blue Hawaiian in the Ninja Slushi

This tropical classic takes on a whole new dimension in its frozen version, with a much smoother texture than you get from a traditional blender. Say goodbye to the unpleasant icy bits from a blender, as the machine provides the texture of a professional beach cocktail. The balance between the fruitiness of pineapple, the creaminess of coconut, and the hypnotic color of blue curaçao brings an immediate wave of freshness, ideal for your summer evenings.

Frozen Blue Hawaiian in the Ninja Slushi

Recipe by Camille RoosCourse: Frozen cocktailCuisine: AmericanDifficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

1

hour 

Total time

1

hour 

5

minutes

A tropical classic transformed into a professional frozen cocktail thanks to the Slushi, combining pineapple, coconut, and curaçao.

Ingredients

• 100 ml white rum

• 60 ml blue curaçao

• 500 ml pineapple juice

• 150 ml coconut cream (or very sweet coconut milk)

• 200 ml water

Instructions

• In a container, whisk the coconut cream with the pineapple juice, water, rum, and blue curaçao until the mixture is perfectly smooth. The water helps thin out the coconut cream to facilitate the churning process in the tank.
• Pour the mixture into the tank of your Ninja Slushi (the level will be about 1 liter, ideally between the min and max marks).
• Select the Frozen Cocktail program and let the machine work until you achieve a beautiful granita texture.
• Serve in tulip glasses with a slice of pineapple and a straw to enjoy this straw-sippable texture.

Mocktail version (alcohol-free)

Mocktail version (alcohol-free) : Replace the rum and curaçao with 60 ml of non-alcoholic blue curaçao syrup and top up with a bit more pineapple juice and water. Use the Slush program.

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The right amount of coconut and water

The classic mistake with coconut cocktails in a slush machine is using cream that is too thick, which freezes onto the walls. That is why I recommend adding a little water to thin out the preparation. Without this, the mixing process struggles and the machine may trigger a safety shut-off. The water creates fine ice crystals, while the fat from the coconut provides that incomparable velvety mouthfeel.

Balancing alcohol and sugar for a perfect set

For this frozen cocktail to set properly, the alcohol content must remain under the threshold of 175 ml of strong spirits per liter. With our combined 160 ml (rum and curaçao), we are in the ideal window for the Frozen Cocktail program. As for sweetness, it is naturally sweetened by the juice and coconut, which acts as a powerful natural antifreeze and ensures your drink remains fluid and does not turn into a solid block of ice.

Are you team classic Piña Colada or team Blue Hawaiian?

Frequently asked questions

Can I use coconut milk instead of coconut cream?

Yes, but the result will be less creamy. If you use coconut milk, make sure it is quite sweet, or add a splash of simple syrup to compensate for the lack of sugar compared to the cream.

The mixture won’t freeze, what is happening?

This is often due to an excess of alcohol. Make sure to respect the amounts of rum and curaçao. If you were a bit too heavy-handed, add a little more pineapple juice and water.

On my entry-level model, which program should I choose?

If you do not have the Frozen Cocktail function, you can run the standard Slush mode and monitor the texture, it will set just as well.