Passion fruit, coconut and pineapple slush
1 cup powdered sugar
1 cup of water
1 pineapple, peeled, cored and chopped
1 cup of passion fruit pulp
270ml of light coconut milk
Lime wedges to serve
Malibu liqueur, for serving (optional)
Combine the sugar and water in a medium saucepan and stir over low heat, without boiling, until the sugar has dissolved. Bring to a boil and cook for 2 minutes, then remove from heat and cool.
Place the pineapple chunks in a food processor and puree until smooth. Place in a colander. With the back of a spoon, press down on a bowl to extract as much juice as possible. Discard the pineapple pulp.
Combine chilled syrup, pineapple juice, passion fruit pulp, and coconut milk. Pour into a large, shallow plastic container. Cover tightly and freeze overnight.