Watermelon & Coconut Cream Slushies
Servings: 4
Calories: 266 kcal
Ingredients
Watermelon slushie
- 6 cups chopped fresh watermelon, frozen overnight*
Coconut cream slushie
- 13.5 oz. can full-fat coconut milk, refrigerated overnight
- 2 tsp. date syrup, coconut nectar or sweetener of choice**
- 1-1/2 tsp. lime juice, from about 1/2 lime
- 3/4 tsp. pure vanilla extract
- 6-8 cracked ice cubes, plus more as needed
Optional toppings
- Date syrup
- Slivered almonds
Instructions
-
Open canned coconut milk and transfer cream on top to blender or food processor (reserve liquid for another recipe). Add date syrup, if using, along with the lime juice, vanilla and ice cubes. Quickly pulse until slushie consistency forms.
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Transfer slushie to small bowl. Cover and freeze while you prepare the watermelon slushie. Rinse and dry blender.
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Add frozen watermelon chunks and process until slushie consistency forms.
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In four short serving glasses or bowls, alternate layers of coconut and watermelon slushies.
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Top with slivered almonds and a drizzle of date syrup, if desired.
Recipe Notes
*Simply chop and put in a glass food storage container0 or zip-top bag and freeze.
**For a less sweet treat, you can omit, especially if you will drizzle sweetener on top.
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Nutrition Facts
Watermelon & Coconut Cream Slushies
Amount Per Serving (1 g)
Calories 266
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 18g90%
Sodium 16mg1%
Potassium 466mg13%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 1297IU26%
Vitamin C 19mg23%
Calcium 33mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.