China · Home-style
Coconut Slushie
A quick tropical cooler where sweet coconut milk meets the caramel edge of coarse brown sugar, finished light and icy. All the work happens ahead of time: freeze the coconut milk solid, then pound it into slush.
This is the Hong Kong cafe version of a coconut drink, where the slush comes from a bottle of coconut milk that has been frozen solid and then smashed rather than from a machine. Freezing the opened bottle overnight does most of the job, and the pounding is what aerates it into slush. Cocoa sugar sprinkled on top is a common Hong Kong cafe habit, as are chopped nuts.
Ingredients
- bottled coconut milk500 ml
- cocoa sugar10 g
Directions
- 1
Pour off 200ml from the 500ml bottle of coconut milk and screw the cap straight back on tight.
- 2
Put the bottle in the freezer for at least ten hours.
- 3
Take the bottle out and, once you are sure the coconut milk has frozen solid all the way through, hit it hard against a hard surface such as a wall corner, the back of a chair or the corner of a table. Check first that the surface will not be marked.
- 4
Keep pounding until the frozen coconut milk turns to slush, then open the cap and pour it out.
- 5
Scatter cocoa sugar or chopped nuts evenly over the top.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.