Pina Colada Slush

Yield: 4 (1-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.5g
  • Carbohydrate: 28.8g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 42mg
  • Calcium: 0.0mg

Ingredients

  • 1 medium banana, peeled and sliced
  • 1 tablespoon lemon juice
  • 1/2 (12-ounce) can frozen pineapple juice concentrate, thawed and undiluted
  • 1/4 cup instant nonfat dry milk powder
  • 1/4 cup water
  • 1/4 cup light rum
  • 2 tablespoons coconut liqueur
  • 1 teaspoon coconut extract
  • Crushed ice

Preparation

  1. Combine banana and lemon juice; toss gently to coat. Place banana slices on a baking sheet. Cover and freeze 1 hour or until firm.
  2. Combine banana, pineapple juice concentrate, and next 5 ingredients in container of an electric blender; cover and process until smooth. Add enough crushed ice to reach 4 cups; cover and process until slushy. Pour into glasses, and serve immediately.
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