Pineapple Whip With Coconut Cream

Make a creamy pineapple whip at home with just four ingredients. Enjoy this refreshing dairy-free dessert any time.

Course Dessert

Cuisine American

Keyword Dole Whip Recipe, Dole Whip Recipe Coconut Milk, Pineapple Whip Recipe

Prep Time 15

Freezing Time 8

Total Time 8 15

Servings

Calories 113kcal

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.

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.

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.