Description
A blue spirulina-swirled frozen coconut pineapple delight that would make any mermaid proud!
Ingredients
Scale
- 6 oz lemonade, frozen in ice cube trays
- 4 oz coconut milk (unsweetened)
- 2 oz pineapple juice, frozen in ice cube trays*
- 1/2 banana, sliced and frozen*
- 1/4 tsp vanilla extract
- 2 dashes aromatic bitters (non-alcoholic version) or a pinch of ground cinnamon
- 1–2 capsules spirulina/blue-green algae
- 1 Tbsp honey or agave nectar (optional, for added sweetness)
For garnish:
- Fresh pineapple leaves
- Starfruit slices
- Kiwi slices
- Toasted coconut flakes
- Optional: white chocolate seashells (see note)
Instructions
- Prep ahead: Freeze lemonade and pineapple juice in separate sections of an ice cube tray at least 3 hours before making the drinks. Place sliced banana in a plastic bag and freeze until solid.
- Create the base: Add frozen lemonade cubes, coconut milk, frozen pineapple juice cubes, frozen banana, vanilla extract, bitters or cinnamon, and honey (if using) to a high-powered blender. Blend until completely smooth and creamy.
- Prepare for swirling: Pour about one-quarter of the mixture into hurricane glasses or tall glasses. Open the spirulina capsules and add the powder to the remaining mixture in the blender.
- Create the mermaid effect: Pulse the blender for just 1-2 seconds—the goal is a swirled rather than fully incorporated look. Slowly pour this blue mixture over the white base in each glass.
- Enhance the swirl: Using a chopstick or long skewer, gently swirl the two layers to create a beautiful ombré ocean effect.
- Garnish: Decorate with pineapple leaves (arranged to look like a mermaid tail if desired), tropical fruit slices, and a sprinkle of coconut flakes.
- Serve immediately with colorful straws and plenty of tropical attitude!
Notes
- Freezing the ingredients rather than using ice creates a more flavorful frozen drink without dilution
- For white chocolate seashells: Melt white chocolate chips, divide into portions, color with natural food dyes in ocean hues, pour into silicone seashell molds, and refrigerate until set
- For a creamier texture, substitute frozen yogurt for half the coconut milk
Prep Time: 3 hours (includes freezing time) Assembly Time: 5 minutes Total Time: 3 hours 5 minutes Yield: 2 servings