This homemade pineapple whip is sweet, creamy and refreshing, with a soft-serve texture made from frozen pineapple and coconut cream. It is an easy dairy-free alternative to a traditional Dole Whip recipe, made without ice cream or an ice-cream maker.
If you love pineapple as much as I do, there are plenty of other tropical recipes to try! Make my fresh pineapple juice or this green juice with pineapple for something refreshing, or try my papaya and pineapple sorbet and dragon fruit sorbet for another easy frozen treat. You can also browse all of my healthy sorbet recipes for more fruity dessert ideas.
Why You’ll Love This Pineapple Whip Recipe
- Made with only four ingredients
- Naturally dairy-free and vegan
- No ice cream or ice-cream maker required
- Packed with fresh pineapple
- Creamy enough to serve as soft-serve
- Easy to make in a food processor or Vitamix
Ingredients
- 1 whole pineapple
- ½–¾ cup coconut cream
- 1 tablespoon maple syrup
- ⅛ teaspoon salt
One whole pineapple should produce approximately 4 cups of chopped pineapple after the skin, stem and core have been removed.
How to Make Pineapple Whip
1. Prepare the fresh pineapple
Remove the stem and skin from the pineapple, then cut out the tough core. Cut the pineapple flesh into small chunks approximately 1–2 cm (½–¾ inch) wide.
2. Freeze the pineapple overnight
Line a plate or tray with baking paper. Arrange the pineapple pieces in a single layer, laying each piece flat so they do not freeze together in one large clump.
Place the tray in the freezer overnight, or until the pineapple is completely frozen. The baking paper makes the frozen pineapple chunks much easier to lift from the tray.
3. Blend until creamy and whipped
Add the frozen pineapple, ½ cup of coconut cream, salt and maple syrup to a food processor or high-speed blender, such as a Vitamix.
Pulse the ingredients, stopping frequently to scrape down the sides. The mixture may initially appear crumbly, but it will gradually become smooth and creamy.
If the mixture is too difficult to blend, add more coconut cream 1 tablespoon at a time. Continue pulsing and scraping down the sides until a creamy, whipped consistency forms.
Be careful not to add too much coconut cream. Excess liquid will make the pineapple whip thinner and more like a smoothie.
4. Serve immediately
Spoon the pineapple whip into bowls or glasses and serve immediately while it has its creamy soft-serve texture.
For a classic Dole Whip-inspired presentation, transfer it to a piping bag fitted with a large star nozzle and pipe it into serving glasses.
Recipe Tips
Use coconut whipping cream for a fluffier texture
Regular coconut cream creates a rich and creamy result, but coconut whipping cream can make the pineapple whip lighter and fluffier.
Freeze the pineapple in a single layer
Laying the pineapple pieces flat prevents them from freezing into a solid block. This makes them easier to separate and much easier for your food processor or blender to handle.
Begin with less coconut cream
Start with ½ cup and only add more when needed. Depending on the power of your appliance and the moisture content of your pineapple, you may not need the full ¾ cup.
Scrape down the sides frequently
Avoid pouring in lots of extra liquid to help the mixture move. Instead, pulse the mixture and scrape down the sides regularly until the pineapple begins to break down.
Use ripe pineapple
A sweet, ripe pineapple will give this recipe the best flavour. If your pineapple is already very sweet, you can reduce or omit the maple syrup.
Food Processor or High-Speed Blender?
A food processor is usually the easiest option because its wide bowl allows the frozen pineapple to move around the blades more freely.
You can also make this pineapple whip in a high-speed blender such as a Vitamix. Use the tamper if your blender has one, and stop frequently to scrape down the sides. Add extra coconut cream sparingly so the mixture retains its thick consistency.
Substitutions and Variations
Coconut whipping cream
Replace regular coconut cream with coconut whipping cream for a lighter, fluffier pineapple whip.
Different sweeteners
You can replace the maple syrup with agave syrup or another liquid sweetener. The sweetener can also be omitted if the pineapple is naturally very sweet.
Pineapple and mango whip
Replace one cup of frozen pineapple with frozen mango for a sweeter tropical variation.
Pineapple and lime
Add a small squeeze of fresh lime juice to balance the sweetness and give the whip a brighter flavour.
Is This an Authentic Dole Whip Recipe?
This is a homemade, Dole Whip-inspired recipe rather than the official Disney recipe. It combines frozen pineapple with coconut cream to create a similarly refreshing, soft-serve-style dessert.
Unlike some versions, this is a Dole Whip recipe without ice cream or dairy. Coconut cream gives it a creamy texture while keeping the recipe completely plant-based.
Frequently Asked Questions
Yes. This Dole Whip recipe without ice cream uses frozen pineapple and coconut cream to create a thick, creamy consistency. You also do not need an ice-cream maker.
Yes. This is a dairy-free Dole Whip recipe because it uses coconut cream rather than dairy milk, cream or ice cream.
Fresh pineapple provides the best flavour and texture. Canned pineapple contains more liquid and may create a thinner result. If you use canned pineapple, drain it very thoroughly before freezing.
Too much coconut cream is the most likely cause. Begin with ½ cup and only add another tablespoon when the mixture cannot blend. Serving it immediately also prevents it from becoming too soft.
Pineapple whip has the best soft-serve consistency when served immediately after blending. If you have leftovers, spoon the mixture into small ice cube trays and freeze until solid. When you’re ready to enjoy it again, add the frozen pineapple whip cubes to a food processor or high-speed blender and blend until smooth and creamy.
Pineapple Whip With Coconut Cream
Ingredients
- 1 whole pineapple
- ½ to ¾ cup coconut cream
- 1 tablespoon maple syrup
- ⅛ teaspoon salt
Instructions
Prepare the fresh pineapple
- Remove the stem and skin from the pineapple, then cut out the tough core.
- Cut the pineapple flesh into small chunks approximately 1–2 cm (½–¾ inch) wide.
Freeze the pineapple overnight
- Line a plate or tray with baking paper. Arrange the pineapple pieces in a single layer, laying each piece flat so they do not freeze together in one large clump.
- Place the tray in the freezer overnight, or until the pineapple is completely frozen. The baking paper makes the frozen pineapple chunks much easier to lift from the tray.
Blend until creamy and whipped
- Add the frozen pineapple, ½ cup of coconut cream, salt and maple syrup to a food processor or high-speed blender, such as a Vitamix.
- Pulse the ingredients, stopping frequently to scrape down the sides. The mixture may initially appear crumbly, but it will gradually become smooth and creamy.
- If the mixture is too difficult to blend, add more coconut cream 1 tablespoon at a time. Continue pulsing and scraping down the sides until a creamy, whipped consistency forms.
- Be careful not to add too much coconut cream. Excess liquid will make the pineapple whip thinner and more like a smoothie.
Serve immediately
- Spoon the pineapple whip into bowls or glasses and serve immediately while it has its creamy soft-serve texture.
- For a classic Dole Whip-inspired presentation, transfer it to a piping bag fitted with a large star nozzle and pipe it into serving glasses.
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