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Golden Coconut Slushy

Golden Coconut Slushy
  • 2 hrs
  • 6 servings
  • $1.80/serving

The key to this recipe is chill time. Prep a few hours before serving (or overnight) so the ice cubes have time to set. Following Good Food. Real Results.™ Swap a cocktail for dessert to stay on track.

Ingredients

6 Golden Milk Herbal Tea Blend tea bags
3 cups coconut milk beverage, warmed
2 tsp grated lime peel
1⁄4 cup pineapple juice
1⁄4 cup or 2 oz. rum
1 lime, cut into wedges

Preparation

  1. Place tea bags in a large measuring cup. Pour warm coconut milk over top and stir in lime peel; steep 10 to 15 min. Discard tea bags.
  2. Pour liquid into ice cube tray. Freeze until firm, about 2 hours.
  3. Place half the cubes in a blender and add 2 tbsp each juice and rum; blend until slushy. Pour into three chilled glasses. Repeat with remaining cubes, juice, and rum. Garnish with lime wedges.

Nutritional Information

Per serving: Calories 100, Fat 8 g (Saturated 7 g, Trans 0 g), Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 6 g (Fibre 1 g, Sugars 2 g), Protein 0 g.

Tips

Make it a mocktail and omit the rum. Spear pieces of fresh pineapple onto small skewers and use as garnish.

No extra ice cube trays? Freeze in Perfect Petites.