Fizzy Pina Colada Slush Recipes

PINA COLADA SLUSH

Steps:

• In a large bowl, combine pineapple juice, water, pina colada mix, lime juice and lemonade mix; stir until drink mix is dissolved. Transfer to a 2-qt. freezer container. Freeze 6 hours or overnight. , Remove from freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda.

PINA COLADA SLUSHIE

Steps:

• Pour the tropical juice and coconut milk into separate ice cube trays and freeze. Peel the banana, cut into chunks and freeze on a plate.
• When you're ready to make the drinks, add the frozen juice and coconut milk cubes to a blender with the banana chunks. Add the pineapple, rum and mango and blend on high until very smooth, light and creamy, scraping down the sides of the blender several times, 1 to 2 minutes. Immediately pour (or pipe for a soft-serve look) into 4 glasses. Garnish with mango chunks and maraschino cherries and serve.

PIñA COLADA SLUSH

Steps:

• In blender container or food processor bowl with metal blade, combine half each of the pineapple, cream of coconut and orange juice; blend until smooth. Pour into 1 1/2-quart nonmetal freezer container. Repeat with remaining pineapple, cream of coconut and orange juice. Cover container; freeze 4 to 6 hours or until icy, stirring twice.
• To serve, spoon 1/2 cup frozen mixture into each glass. Add 1/2 cup carbonated beverage to each glass; stir gently.

PINA COLADA SLUSH

Steps:

• Blend first 2 ingredients till smooth add to a large bowl or pot.
• Add the rest of the ingredients to bowl. Stir to mix. Place in 2-3 freezer bags and freeze overnight.
• Bring to room temperature 1 hour before serving. Give a mix to blend and scoop into glasses and serve.

PINA COLADA SLUSH

Steps:

• Combine first 5 ingredients in a large plastic container.
• Freeze at least 8 hours, stirring twice during freezing process.
• To serve, combine equal portions of frozen mixture and lemon-lime beverage, stirring well. Store any remaining frozen mixture in freezer. Serve immediately.

PINA COLADA SLUSH

Steps:

• Place pineapple into freezer; freeze until firm (about 1 hour). 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. Add yogurt; process until smooth. Serve immediately.

PINA COLADA SLUSH

Steps:

• Place pineapple into freezer; freeze until firm (about 1 hour). 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. Add yogurt; process until smooth. Serve immediately.n

FROZEN PIñA COLADA

Steps:

• Pour the pineapple juice into an ice cube tray and freeze until solid. Pour the white rum into a blender. Add the coconut cream and the pineapple ice cubes and blend together. Pour into tall glasses to serve and garnish with pineapple chunks.

PIñA COLADA SLUSHY

Steps:

• Blend boiling water and gelatin mix in blender 2 min. until gelatin is completely dissolved.
• Add 1 cup ice; blend on high speed until completely melted.
• Add lemon juice, coconut extract and remaining ice; blend until thickened.
• Garnish with pineapple wedges and cherries.
• Serve immediately.

PIñA COLADA SLUSH DRINK {TACO BELL FRUITISTA COPYCAT}

Steps:

• Place ice, pina colada mix, and soda pop into the blender and blend until smooth. Pour into 2 glasses and top each with a lime slice. Serve immediately.
• This recipe is easy to double or triple to feed more people.