By Molly Baz
- 4 cups frozen pineapple chunks (about 22 oz.)
- 2½ cups coconut water
- 1 1½ ” piece ginger, peeled, finely grated
- ½ tsp. kosher salt
- ¾ tsp. ground turmeric, plus more for serving
Blend pineapple, coconut water, ginger, salt, ¾ tsp. turmeric, and 2 cups ice in a blender until smooth. Divide among glasses, then sprinkle with more turmeric.
Do Ahead: Slushy can be made 1 hour ahead. Store in blender jar in freezer, then reblend on high speed to reincorporate.