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38 lines
1.8 KiB
Markdown
38 lines
1.8 KiB
Markdown
# How to Make Sugar Coconut Slush
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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.
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Estimated Cooking Difficulty: ★
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## Essential Ingredients and Tools
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- Bottled coconut juice (preferably with a wide mouth)
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- Coffee sugar (yellow coarse granules)
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## Calculations
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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.
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Per serving:
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- 500ml bottled coconut juice
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- 10g coffee sugar (two packets of Taikoo coffee sugar)
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- Chopped nuts (optional)
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## Instructions
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- Pour out 200ml from the 500ml bottle of coconut juice, then immediately tighten the cap securely.
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- Place the bottle in the freezer and freeze for at least 10 hours.
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- 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.)
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- Continue shaking or tapping until the frozen coconut juice transforms into a slush consistency. Then, open the cap and pour out the slush.
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- Evenly sprinkle coffee sugar or chopped nuts over the top of the slush.
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- Serve and enjoy.
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## Additional Notes
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- 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.
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If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.
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