TROPICAL VACATION SLUSH
3 oz Iceberg Vodka
7 pineapple juice ice cubes (*see recipe)
2 oz coconut milk
1 oz lime juice
16 coconut water ice cubes (*see recipe)
Fresh coconut for serving (*see recipe)
Fresh fruit skewer for garnish
Add vodka, pineapple juice ice cubes, coconut milk, lime juice and coconut ice cubes to a blender. Blend until the consistency of a puree.
Pour into fresh coconut cups, garnish with fruit skewers.
Coconut water ice cubes: Pour coconut water into an ice cube tray and freeze overnight to create ice cubes.
Pineapple ice cubes: Pour pineapple juice into an ice cube tray and freeze overnight to create ice cubes.
Fresh coconut cups: Punch holes into the eyes of a coconut and drain liquid. Heat oven to 400F. Place the coconut on a baking tray and bake for 15 minutes. Remove from the oven and gently tap around the centre. The coconut should easily crack in half, creating a cup shape.