Name: Roasted Peach Coconut Slushie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 peaches; 1 cup coconut milk (chilled); 3 TBSP cane sugar; 2 TBSP bee pollen (optional); 1/2 cup ice cubes

Jump to Recipe

This roasted peach coconut slushie is so fresh and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

Oh, I love this Summer so much! It’s not as hot as last year but warm enough for it to feel like Summer. We’re chilling in the garden most a lot and we’re so lucky to have a lot of kids in the neighborhood so they all play together and all us parents have time to chat and refresh with cocktails and ice cream.

Today I’ll be sharing a recipe that’s sort of like a mix of a mocktail and ice cream. At least I think so 🙂

It’s a delicious roasted peach coconut slushie. A frozen drink is what it is! And if you’ve been reading my blog for some time, you know I love roasting fruit because roasting adds such a nice flavor and it caramelizes the sugar, therefore, it gets even sweeter. With this one I wanted to add a bit of creaminess and coconut cream seemed like the perfect food to complement sweet peaches.

Roasted peaches are seriously one of the best things there is. If you’ve ever tried my Roasted Peach And Strawberry Fizz you know what I’m talking about. This is the most popular recipe from my blog and I say it’s definitely amazingly delicious because the fruit is roasted.

So the recipe…

It’s very simple. All it takes is for you to roast some peach wedges, peel them and freeze them. Add some coconut milk, cane sugar, bee pollen and lastly some ice cubes to make it really icy.

Then you simply blend these and you get the most refreshing creamy summer slushie.

If you love slushies and you wanna try another really great one, here’s my Watermelon Slushie Recipe.

Roasted Peach Coconut Slushie

Course Dessert

Keyword ice cream, slushie

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3 servings

Author Anja Burgar

Ingredients

3 peaches
1 cup coconut milk chilled
3 TBSP cane sugar
2 TBSP bee pollen optional
1/2 cup ice cubes

Instructions

Remove the pits from the peaches and cut them into eight wedges each.
Place on a baking tray lined with baking paper and bake in a preheated oven at 175°C (350°F) for 25 minutes.
Leave the peaches to cool for 10 minutes before peeling the skins off. Freeze the peaches without their skins overnight.
In a blender, mix frozen peaches, coconut milk, sugar, and ice cubes until you break the ice into very small grains.
Serve immediately.