Oh man, is it hot out there or what?! I never thought I’d say this, but I kinda miss the rain (for a day or two). Also, there’s a ton of wild fires and Vancouver has been covered by a blanket of smoke for the last couple days, a bit chaotic if you ask me.
While trying to find ways to keep cool at home (houses in Canada are designed to trap heat, and someone missed the memo of ‘hey some summers may be super hot’), without having to stick my head in the fridge (totally did), I made this all-natural slushie. BEST SHIT EVER if you ask me. It’s so refreshing! And well, it has dark chocolate and smashed summer berries – like a cake, but cold, really really cold.
Making these slushies takes little time and A: they look amazing (which will give you bonus points at your next summer potluck) and B: they can be boozed up for an adult version with dark rum, bourbon, or kahlua for a mocha-like flavour.
Grab your coconuts and come over to the artful kitchen! Full recipe after the jump
Young Coconut Dark Chocolate Slushie With Smashed Berries (Vegan)
Makes 2 (or 1 giant one)
For the slushie:
– Flesh of 1 young coconut (save the water!)
– 1 cup young coconut water (NOT canned, but from your coconut, notes on this below*)
– 2 tablespoons organic cocoa (add a touch more if you like it quite chocolate-y)
– 1/2 vanilla bean
– Pinch of ground cinnamon
– 1 tablespoon agave syrup or maple syrup
– Bunch of ice (about 2 cups at least)
For the smashed berries:
– 1 cup of a mix of your favourite berries (for this recipe I used raspberries and strawberries)
– 1 teaspoon vanilla extract
– 1 teaspoon sugar (coconut sugar or any sugar of your liking)
– Dark chocolate for garnish
*Note: to open the young coconut, carefully hack the top with your knife, then poke a little hole and drain the water (save it). Put the coconut on a kitchen towel, and *carefully* give it a good cut with your knife to split it in half, scoop out the flesh using a spoon, making sure to get rid of any hard bits.
1. Start with the berries: Place berries and vanilla in a bowl, smash them with a spoon (leave some chunks) and sprinkle them with the sugar – this will really bring out the juices in the fruit. Let it sit for about 10-15 min, then give it a mix with a spoon and set aside.
2. Place all slushie ingredients in a blender minus the ice. Blend in high speed for a minute to puree (some little bits of coconut are ok). Add a handful of ice and pulse until slushy. Add more ice if needed. You want it to be icy and slushy but not so thick that you won’t be able to drink it. Taste it and adjust sweetness or cocoa-ness if necessary.
To serve: scoop or pour the slushie on a glass, place a generous spoon of the smashed berries on top. Sprinkle with cocoa and place a few dark chocolate shavings to finish, stick a straw in it and GO FOR IT!! You deserve it.
Let me know if you try any boozy variations! So far I’ve only done the virgin version (shocking, right!?). Enjoy!