# How to Make Sugar Coconut Slush

![alt text](Sugar Coconut Slush-1.jpg)

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.