Pina Colada Slush

Name: Pina Colada Slush
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters cream of coconut (such as Coco Lopez); 237 milliliters vanilla fat-free frozen yogurt; 237 milliliters ice cubes; 473 milliliters cubed fresh pineapple; 355 milliliters pineapple juice, chilled

Pina Colada Slush is a gluten free and vegetarian recipe with 4 servings. One portion of this dish contains approximately 4g of protein, 4g of fat, and a total of 223 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of cream of coconut, pineapple juice, vanilla yogurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place pineapple into freezer; freeze until firm (about 1 hour).

Ingredients you will need

Pineapple

Remove from freezer; let stand 10 minutes.

Combine juice and cream in a blender. With blender on, add pineapple and ice cubes, 1 at a time; process until smooth.

Ingredients you will need

Ice Cubes

Pineapple

Cream

Juice

Equipment you will use

Blender

Add yogurt; process until smooth.

Ingredients you will need

Yogurt

Serve immediately.

Equipment

Blender

Ingredients

Servings:

59milliliters

cream of coconut (such as Coco Lopez)237milliliters

vanilla fat-free frozen yogurt 237milliliters

ice cubes 473milliliters

cubed fresh pineapple 355milliliters

pineapple juice, chilled

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.