Home > Just for you > Pineapple Whip > Page 2

Pineapple Whip


1 pound frozen pineapple chunks
1/2 cup unsweetened pineapple juice
1/2 cup unsweetened coconut milk
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar

Place the frozen pineapple, pineapple juice, coconut milk, lemon juice, and sugar in the pitcher of a high-powered blender or food processor. Process continually until the fruit is completely broken down and the mixture takes on the texture of light and airy soft-serve ice cream, 2 to 4 minutes.

Transfer to a resealable container and freeze for 1 to 2 hours before serving.

Recipe Notes
Storage: Store leftovers in a sealed container in the freezer for up to 3 months. When ready to serve, let the container sit at room temperature for 10 minutes, then whip in the blender until smooth.