Ingredients
4 -6 cups crushed ice
1 (6 ounce) can frozen lemonade concentrate
1/2 cup coconut rum (such as Malibu)
lime wedge (for garnish)
Method
Sources
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Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Built-in compressor — no pre-freezing bowl, continuous churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Built-in compressor — no pre-freezing bowl, continuous churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Throw everything in the blender (except for lime wedges). Use enough crushed ice reach desired consistency. Blend until slushy. If you are worried about overworking your blender, work in batches.