Go Back

Tropical Rum Slushie

A frozen cocktail that combines rum, lime juice, and coconut milk blended into a smooth, icy slush. The final texture is creamy and punchy, perfect for hot days, with optional additions like pineapple or ginger for personalized flavor variations.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups rum light or coconut-flavored rum recommended
  • 1 cup lime juice freshly squeezed preferred
  • 1 cup coconut milk full fat for creaminess
  • 2 cups ice cubes roughly chopped
  • ½ cup pineapple chunks optional, for added sweetness
  • 1 teaspoon fresh ginger grated, optional for spice

Equipment

  • Blender
  • Measuring cups and spoons

Method
 

  1. Add the rum, lime juice, coconut milk, and ice cubes to the blender. If using pineapple or ginger, include them now.
  2. Pulse the blender on high speed until the mixture becomes smooth and slushy, with no large ice pieces remaining. This should take about 30-40 seconds and fill the blender with a frosty, creamy texture.
  3. Check the consistency; if it’s too thick, add a splash more lime juice or rum and blend again briefly. If too thin, add a few more ice cubes and blend until desired texture is achieved.
  4. Pour the slushie into chilled glasses, allowing the mixture to mound slightly over the rims for visual appeal.
  5. Garnish with a slice of lime or a sprig of mint if desired for a fresh, colorful touch.
  6. Serve immediately with a straw and enjoy the icy tropical refreshment.

Notes

For an alcohol-free version, substitute rum with pineapple juice.