How to Make Sugar Coconut Slush

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Sugar Coconut Slush is an extremely quick and convenient drink to make. If the right ingredients are chosen, it offers a rich texture. However, the preparation process is quite noisy, making it best suited for making at home during the day as an afternoon tea treat.

Estimated Cooking Difficulty: ★

Essential Ingredients and Tools

Bottled coconut juice (preferably with a wide mouth)
Coffee sugar (yellow coarse granules)

Calculations

The ideal portion size for slush depends largely on its melting rate. A 300g batch of slush frozen at -18°C (0°F) will typically last about 30 minutes at room temperature.

Per serving:

500ml bottled coconut juice
10g coffee sugar (two packets of Taikoo coffee sugar)
Chopped nuts (optional)

Instructions

Pour out 200ml from the 500ml bottle of coconut juice, then immediately tighten the cap securely.
Place the bottle in the freezer and freeze for at least 10 hours.
Remove the bottle from the freezer. Once you confirm the coconut juice inside is completely frozen, vigorously shake or tap the bottle against hard surfaces such as a wall corner, the back of a chair, or a table edge. (Please ensure the surface will not be damaged by this process.)
Continue shaking or tapping until the frozen coconut juice transforms into a slush consistency. Then, open the cap and pour out the slush.
Evenly sprinkle coffee sugar or chopped nuts over the top of the slush.
Serve and enjoy.

Additional Notes

In the steps above, the bottled coconut juice can be frozen in advance, but it should not be stored for more than 7 days to avoid the risk of spoilage.

If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.