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–+ servings
Pineapple Whip

Delicious Pineapple Whip: Your Guilt-Free Summer Treat

Enjoy a refreshing and guilt-free Pineapple Whip, made with fresh pineapple and coconut milk, perfect for summer days.
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Prep Time 10 minutes
Freezing Time 1 day
Total Time 1 day 10 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Paleo, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Whip
  • 1 medium Fresh Pineapple Peeled and cut into chunks
  • ½ cup Full-fat Coconut Milk Can swap with almond milk for a lighter option
For Sweetening
  • 2 tablespoons Honey Adjust based on taste preference
  • 2 tablespoons Maple Syrup Vegan alternative to honey
  • 2 tablespoons Agave Low-glycemic sweetener option

Equipment

  • Food Processor
  • Baking Sheet
  • Airtight Container
  • Piping Bag

Method
 

Step-by-Step Instructions for Pineapple Whip
  1. Start by peeling, coring, and cutting the fresh pineapple into bite-sized chunks. Spread the pineapple chunks evenly on a baking sheet and place them in the freezer. Let them freeze until solid, which should take at least 24 hours.
  2. Once the pineapple is completely frozen, transfer the chunks into a food processor. Add ½ cup of full-fat coconut milk to the processor. Blend the mixture on high speed until it reaches a smooth and creamy consistency.
  3. After blending, taste the creamy Pineapple Whip and adjust sweetness by adding honey, maple syrup, or agave syrup. Blend again for 30 seconds to incorporate sweetener.
  4. Transfer your creamy Pineapple Whip into a piping bag and pipe into serving bowls. For a firmer texture, place bowls in the freezer for 30-60 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 32gProtein: 1gFat: 3gSaturated Fat: 2gMonounsaturated Fat: 1gSodium: 5mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 90IUVitamin C: 60mgCalcium: 20mgIron: 0.5mg

Notes

Let the Pineapple Whip sit in the freezer for a few minutes and re-blend if it becomes too firm. Store leftovers in an airtight container for up to 3 days or freeze for up to 1 week.

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