A frosty taste of the tropics in a glass!
Some flavors immediately bring to mind somewhere warm. Coconut and lime have a way of doing exactly that. The clear waters of a tropical island, where palms line the shore and lean toward the sea. There’s salt in the air, warm sand underfoot, and the sound of waves breaking just beyond the trees. Somewhere nearby, fresh coconuts are being cracked open and limes are being sliced, their sharp citrus scent cutting through the afternoon heat. This simple slushie captures a little of that feeling, with bright lime, cool coconut water, plenty of crushed ice, and a toasted coconut rim that adds a crunch with every sip.
Ingredients
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¾ cup cold coconut water
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1 scoop Warrior Blend Performance - Coconut Cream
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2 tbsp fresh lime juice
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Zest of ½ lime
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1½–2 cups ice
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1–2 tbsp agave nectar, to taste
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1–2 drops vegan green food coloring, optional
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Pinch of sea salt
For the toasted coconut rim
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2 tbsp unsweetened toasted coconut flakes
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1 lime wedge, for wetting the rim
Instructions
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Place the coconut flakes in a small, dry skillet over medium-low heat and toast for 2 to 4 minutes, stirring often, until golden and fragrant. Transfer to a small plate and allow to cool.
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Run a lime wedge around the rim of a chilled glass, then gently dip the rim into the toasted coconut, turning the glass until it’s nicely coated. Set aside.
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Pour the coconut water and lime juice into a blender. Add the coconut cream protein powder, lime zest, agave, a pinch of sea salt, and the green food coloring, if using.
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Add 1½ cups of ice and blend until the mixture is smooth and slushy. If you prefer a thicker, frostier consistency, add the remaining ice and blend again.
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Taste for sweetness and acidity. Depending on your limes and protein powder, you may want another drizzle of agave or squeeze of fresh lime juice.
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Pour the slushie into the prepared glass, being careful not to disturb the toasted coconut rim. Garnish with a fresh lime wedge and serve immediately.
