Description
Pineapple Whip is a creamy frozen dessert made with ripe pineapple, coconut milk, and an optional natural sweetener. It is dairy-free, paleo-friendly, and ready in about 10 minutes once the pineapple has frozen.
Ingredients
Scale
- 1 large ripe pineapple, peeled, cored, cut into chunks, and frozen, about 6½ to 7 cups
- ½ cup full-fat coconut milk, plus more as needed
- 1 to 3 tablespoons honey, maple syrup, or agave, according to taste
Instructions
- Peel, core, and cut the pineapple into one-inch chunks.
- Spread the pineapple chunks on a parchment-lined baking sheet and freeze for at least 24 hours, or until completely solid.
- Place the frozen pineapple and ½ cup coconut milk in a food processor.
- Pulse several times, then process until the mixture becomes smooth and creamy.
- Stop the processor as needed to scrape down the sides and move larger pieces toward the blade.
- Add more coconut milk one tablespoon at a time only when needed.
- Taste the mixture and add honey, maple syrup, or agave according to taste.
- Process again until the sweetener is fully mixed.
- Serve immediately in bowls, or pipe through a star tip for a soft-serve appearance.
Notes
- Use a very ripe pineapple for the sweetest flavor.
- Freeze the pineapple pieces in a single layer so they do not form one solid block.
- Add coconut milk gradually to prevent a thin consistency.
- Nutrition values use 7 cups pineapple, ½ cup coconut milk, and 1 tablespoon honey divided into 6 servings.
- Store leftovers in an airtight container in the freezer for up to one month.
- Let frozen leftovers soften for 10 to 20 minutes before stirring or processing again.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Food Processor
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 143
- Sugar: 19.5
- Sodium: 5.3
- Fat: 5
- Saturated Fat: 4.2
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 0.4
- Protein: 1.5
- Cholesterol: 0