Pineapple Whip is a delicious frozen treat that is actually healthy and super easy to make. Some say it tastes just like at Disneyland, only this is clean eating, paleo friendly and includes a vegan option.
This amazing pineapple frozen dessert, that apparently tastes just like the pineapple soft serve from Disneyland, made its first appearance on this blog almost 3 years ago! A LOT has changed since then, so this recipe was due for a makeover.
First of all, three years ago I didn’t know much about photography or how to make food look good. I didn’t even own a DSLR camera at the time – not for lack of desire. But it must have taken about another month before I finally scraped together enough spare change (aka tips from busting my behind as a restaurant server) to get one.
Secondly, I used my blog URL on some images back then. And as you may or may not know, I’ve changed my blog name and URL since then. However, the old images with the old blog name were still being shared on Pinterest. Here is a glimpse at what the old images looked like:
Lastly, I’ve made delicious pineapple whip many times since then. Naturally, I have figured out a thing or two about how to improve the process. So, I also wanted to update the recipe to include those improvements.
But that’s not all! On top of new photos and an improved recipe, I have one more treat for you. A VIDEO!
I included the entire process of how I prep a fresh ripe pineapple and freeze it before turning it into pineapple whip. Of course, you can also buy already frozen pineapple chunks to make this recipe.
Unless, you own a heavy duty Vitamix or Blendtec, a blender doesn’t make a good substitute for the food processor. Most blenders require more liquid than this recipe calls for, in order to make things go round.
In my original post I used almond milk, but also mentioned that you can use other milk alternatives. Now, I only use coconut milk to make pineapple whip.
I love the natural sweetness of coconut milk and also, I’ve really come to love the combination of pineapple and coconut. It’s the basis for piña coladas after all!
Whether and how much sweetener you need, totally depends on your taste preference, but also on where your pineapple is from and how ripe it is. When I made pineapple whip in Thailand with the amazingly sweet and juicy local Thai pineapple, I didn’t add any additional sweetener.
I’ve never had sweeter pineapple anywhere else!
So, in most other places I will add a little honey, maple or agave syrup. Although, I’ve found that store-bought frozen pineapple can be quite sweet as well.
Now, let’s get to serving this pineapple whip. There is nothing wrong with simply transferring it to serving bowls, once whipped up. But if you are going for the soft serve look-alike, you need a piping bag (or ziploc) and a large open star tip (I used this Ateco 826 tip).
Fill the pineapple whip into the piping bag fitted with the star tip. Pipe it into serving bowls in a large swirl pattern and decorate with a pineapple wedge.
Note: If I have extra time, I will put the piping bag with the pineapple whip, back into the freezer for about half an hour to an hour. This will firm it up more and allows to pipe swirls with a more distinct pattern.
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- Peel, core and cut one fresh ripe pineapple into chunks. Spread chunks on a lined baking sheet and freeze until solid (for at least 24 hours).
- Place frozen pineapple chunks in a food processor together with ½ cup of coconut milk. Process until the mixture is smooth and creamy. Scrape down the sides and add more milk as needed to achieve a smooth consistency.
- Taste the pineapple whip and add sweetener to your liking. If the pineapple wasn't super ripe and sweet, I will add a little honey, maple syrup or agave. Process once more to incorporate the sweetener.
- To achieve a soft serve-like look, fit a piping bag or ziploc with a large open star tip. Fill the pineapple whip into the bag and pipe into serving bowls in a swirling motion.