• 2 cups water
  • 2 cups unsweetened coconut milk
  • 10 oz. tropical fruit punch from concentrate, thawed (if frozen)
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 cups pineapple, minced


  • Place water and coconut milk in a large bowl and whisk until blended.
  • Carefully pour the mixture into an ice cube tray, cover, and place in the freezer. Freeze until firm, about 4 hours or overnight.
  • Place the concentrated fruit punch in a medium saucepan and bring to a low simmer over medium heat. Continue to simmer until the punch reduces by half, becoming syrupy, about 5-8 minutes.
  • Remove the reduced punch from the heat and set aside to cool to room temperature before transferring to a squeeze bottle.
  • Once frozen, and while working in batches, transfer the ice cubes to a food processor. Blend until evenly crushed (texture almost like snow).
  • Fill glasses 1/3 of the way full with the shaved ice and drizzle each glass with approximately 2 tablespoons of sweetened condensed milk.
  • Top the ice layer with minced pineapple. Then, fill the glasses almost to the top with more shaved ice, topping this layer with an additional 2 tablespoons of sweetened condensed milk.
  • Lastly, top the glasses with the remaining shaved ice, creating a mound, and heartily drizzle with the reduced fruit punch.
  • Serve the shaved ice immediately. Garnish (optional) with pineapple slices and fun tiki drink garnishes (we love a cute little cocktail umbrella).