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Watermelon Coconut Slushies

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients
  

Watermelon Slushie Base

  • 3 cups chopped fresh watermelon
  • 1 teaspoon honey or agave or sweetener of choice

Coconut Slushie Base

  • 1 13.5 ounce can full-fat coconut milk
  • 2 tablespoons honey or agave or sweetener of choice
  • 1 1/2 teaspoons lime juice from about 1/2 lime
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
  • 6-8 cracked ice cubes more as needed

Instructions
 

  • Place watermelon and honey in a high-speed blender. Blend on high, until smooth and juicy. Pour into ice cube molds and freeze until solid, at least six hours or overnight.
  • Rinse the blender and dry completely. Add all ingredients (except ice cubes) for the coconut slushie base into the blender. Mix on high until fully incorporated. Pour into ice cube molds and freeze until solid, at least six hours or overnight.
  • Once all the cubes have frozen, remove them from the molds and put them into ziplock bags separated by flavor.
  • Blend the coconut cubes in a high-speed blender with about six cracked ice cubes. If you have one, use a blender tamper to compress the cubes as they blend. The end result will be a thick slushie with the texture creamy snow or an icy soft serve. Transfer to a bowl and place briefly in the freezer while you blend the watermelon cubes.
  • Rinse the blender and dry completely. Blend the watermelon cubes, using a blender tamper to compress the cubes as they blend. The end result will be a slushie with the texture of snow.
  • Remove the coconut slushie base from the freezer and layer both watermelon and coconut slushie bases in glasses, serving as you like.