Pineapple Dole Whip Recipe

I first started making a simple pineapple dole whip after a long day in the heat and realized how quickly it brings pure joy. This homemade pineapple dole whip recipe elevates the classic soft-serve with a creamy coconut ginger swirl. It’s the perfect quick treat for hot afternoons, offering a healthier, naturally dairy-free option for the family. Our version captures the tangy sweetness of pineapple and adds a warm, spicy twist from fresh ginger and coconut cream. You can whip this easy pineapple dole whip recipe up in less than 10 minutes using just a few simple ingredients and a blender.

Ingredients

• 450 g (3 cups) frozen pineapple chunks
  The primary base for the soft-serve consistency, ensuring a thick, smooth texture right out of the blender. Using frozen pineapple is crucial; fresh pineapple will not provide the necessary thickness and icy texture. If your chunks are large, you may want to roughly chop them further before freezing to ensure easier blending (or use a high-powered blender like a Vitamix for this healthy pineapple dole whip recipe).
• 240 ml (1 cup) full-fat canned coconut milk, chilled overnight
  The full-fat version is essential for separating the thick cream layer at the top, which we’ll use for the creamy ginger swirl. Chill in the refrigerator for at least 8 hours without shaking the can to ensure proper separation. Do not substitute with light coconut milk or a carton of coconut beverage, as these lack the necessary fat content and will result in a runny mixture.
• 30 ml (2 tablespoons) pure maple syrup, divided
  Adds sweetness to balance the tart pineapple and a subtle flavor note that complements the coconut and ginger. If you prefer a less sweet dessert, you can reduce the amount slightly (or substitute with agave nectar if that’s what’s in the pantry).
• 15 g (1 tablespoon) fresh ginger, finely grated
  Provides a spicy, aromatic kick that cuts through the richness of the coconut cream and enhances the tropical flavors. Use a microplane or fine grater to ensure the ginger is pulverized and blends smoothly into the swirl without leaving large fibrous pieces. Adjust the amount to taste; use less for a milder flavor or more for extra heat.
• 1 g (1/4 teaspoon) ground cardamom, for garnish
  An optional but highly recommended aromatic spice that adds complexity and a warm finish to the final dish. A light dusting provides an appealing visual contrast and enhances the overall sensory experience. If you don’t have ground cardamom, a tiny pinch of cinnamon could work, but cardamom is preferred for this flavor profile.

Instructions

This easy pineapple dole whip recipe only takes a few steps and about 10 minutes of active time, but requires overnight chilling for the coconut milk. To ensure the best soft-serve consistency, make sure to follow the blending steps closely.

1. Prepare the coconut milk and ginger swirl.
   Ensure your full-fat canned coconut milk has been refrigerated overnight (at least 8 hours) and do not shake the can before opening. Carefully open the can and skim off 60 ml (1/4 cup) of the thick, solidified cream from the top. In a small bowl, combine this coconut cream with 15 ml (1 tablespoon) of the maple syrup and all of the finely grated fresh ginger, mixing until the mixture is smooth and evenly combined. The mixture should be a thick paste-like consistency.
2. Blend the pineapple base.
   In a high-speed blender or strong food processor, combine the frozen pineapple chunks, the remaining coconut milk (including the liquid from the can), and the remaining 15 ml (1 tablespoon) of maple syrup. Start blending on low to medium speed for 2-3 minutes, using a tamper or pausing often to scrape down the sides, until the mixture transforms into a smooth, thick, and creamy soft-serve texture.
   If the mixture looks runny, add 1-2 extra frozen pineapple chunks. If it’s too thick and won’t blend, add a splash (1-2 Tbsp) of cold water. Be careful not to over-blend; blending for too long generates heat and melts the pineapple.
3. Layer and swirl in serving dishes.
   Divide about half of the pineapple base mixture between two serving bowls or tall, clear dessert glasses (chilled glasses work best). Drizzle approximately half of the prepared coconut ginger swirl mixture over the pineapple base. Use a small spoon or skewer to gently swirl the ginger mixture into the pineapple base to create ribbons without fully mixing them. When I make this pineapple dole whip recipe for my kids, I often blend up extra pineapple and freeze it in cubes so I always have the base ready for a quick snack.
4. Finish and garnish.
   Add the remaining pineapple base mixture on top, followed by the rest of the coconut ginger swirl. Gently swirl again, then serve immediately in the chilled glasses to showcase the distinct, creamy ribbons. Finish each serving with a light dusting of ground cardamom for an aromatic touch before enjoying this simple pineapple dole whip recipe.

If you love this easy pineapple dole whip recipe as much as I do, chances are you’ll want to make a big batch to keep on hand for quick snacks during the week. While the soft-serve consistency is truly best right after blending, you can easily store leftovers for later enjoyment and re-blend them for a fresh texture.

Make-Ahead Tips and Freezing Instructions

Storing Leftovers: If you have leftover pineapple dole whip, transfer it to an airtight container and press a piece of plastic wrap directly onto the surface before sealing the container. Store in the freezer for up to three months. The mixture will freeze hard, similar to traditional ice cream. To maintain the soft-serve consistency, it’s best to consume it immediately after blending; however, re-blending frozen leftovers can restore the texture.

Re-blending for Soft-Serve Texture: To serve after freezing, let the frozen dole whip sit on the counter for 15-20 minutes to thaw slightly. Break up the mixture and return it to the blender or food processor with a small splash of additional coconut milk or water (1-2 tablespoons). Blend briefly until smooth and creamy again.

Freezing the Swirl Separately: You can prepare the coconut ginger swirl ahead of time and keep it in the refrigerator for up to 3 days. If freezing, store in a small container; it will need to thaw for a few minutes on the counter before drizzling over freshly blended dole whip.

Flavor Twists for This Pineapple Dole Whip Recipe

The beauty of this base recipe lies in its simplicity; it makes a great canvas for other tropical variations. You can customize the base fruit or change up the flavor profile of the swirl to create several new healthy dessert options.

• Mango and Ginger Swirl: Substitute the pineapple chunks with frozen mango chunks for a sweeter, equally tropical variation. Keep the coconut ginger swirl as written for a slightly different take on the flavor combination.
• Lime Zest and Cardamom Swirl: Replace the fresh ginger in the swirl mixture with 1 teaspoon of fresh lime zest for a brighter, more acidic flavor. The combination of lime, coconut, and pineapple is classic and refreshing.
• Spicy Turmeric Swirl: Add 1/2 teaspoon of ground turmeric to the coconut ginger swirl mixture. Turmeric adds a slightly earthy note and enhances the vibrant yellow color of the pineapple base.

FAQs

Can I use fresh pineapple instead of frozen for this recipe?

No, using fresh pineapple will not work. The recipe relies entirely on the ice crystals in the frozen pineapple chunks to achieve the thick, soft-serve consistency. Fresh pineapple will result in a smoothie-like texture rather than soft serve.

Why do I need to chill the coconut milk overnight?

Chilling separates the thick, creamy fat from the liquid in the can. This allows us to skim off the thick cream for the swirl, ensuring a rich texture that holds its shape. If you skip this step, the swirl mixture will be too runny and won’t create distinct ribbons.

My blender is struggling to blend the mixture; what should I do?

Make sure you are using a tamper if your blender has one to push the frozen chunks down into the blades. If a tamper isn’t available, pause the blender every 15-20 seconds and use a spatula to scrape down the sides, breaking up the ice chunks. I’ve found adding just a splash of extra liquid at the start helps my blender get going without adding too much heat to the mixture.

Is this pineapple dole whip recipe dairy-free?

Yes, this specific pineapple dole whip recipe is naturally dairy-free because it uses full-fat canned coconut milk instead of traditional dairy cream. It is also gluten-free and vegan, making it suitable for a wide range of dietary preferences and healthy eating goals.

What if I don’t like ginger?

You can easily omit the ginger entirely and simply create a creamy coconut swirl by combining the skimmed coconut cream and maple syrup. Alternatively, try adding a different flavor, like 1/2 teaspoon of vanilla extract or a pinch of cinnamon, to the swirl instead.

How long does homemade pineapple dole whip last in the freezer?

Store in an airtight container for up to three months. When ready to serve, re-blend as described above for a soft-serve texture, or enjoy as a hard-scoop ice cream. This makes for easy healthy snacking throughout the week.

Conclusion

This simple pineapple dole whip recipe with its unique coconut ginger swirl is the perfect way to bring a taste of the tropics home in minutes. It’s a healthy, simple, and satisfying dessert that appeals to both kids and adults. Save this recipe to Pinterest for quick healthy eating inspiration and find yourself reaching for this quick soft-serve alternative all summer long.

pineapple dole whip recipe

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• Author: Jusmira Rayne
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

This homemade pineapple dole whip elevates the classic soft-serve with a creamy coconut ginger swirl, offering a healthy, naturally dairy-free treat.

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Ingredients

Scale 1x2x3x

• 3 cups frozen pineapple chunks
• 1 cup full-fat canned coconut milk, chilled overnight
• 2 tablespoons pure maple syrup, divided
• 1 tablespoon fresh ginger, finely grated
• 0.25 teaspoon ground cardamom, for garnish

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Instructions

1. Prepare Coconut Ginger Swirl: Ensure full-fat canned coconut milk has been refrigerated overnight; do not shake the can before opening. Skim 0.25 cup (60 ml) of the thick cream from the top. In a small bowl, combine this coconut cream with 1 tablespoon of maple syrup and all of the finely grated fresh ginger, mixing until smooth.
2. Blend Pineapple Base: In a high-speed blender, combine the frozen pineapple chunks, the remaining coconut milk (including liquid from the can), and the remaining 1 tablespoon of maple syrup. Start blending on low to medium speed, using a tamper or scraping down the sides, until the mixture transforms into a smooth, thick, soft-serve texture. Add 1-2 extra frozen pineapple chunks if runny, or a splash of cold water if too thick.
3. Layer and Swirl in Dishes: Divide about half of the pineapple base mixture between two serving bowls or chilled glasses. Drizzle approximately half of the prepared coconut ginger swirl mixture over the pineapple base. Use a small spoon or skewer to gently swirl to create ribbons without fully mixing.
4. Finish and Garnish: Add the remaining pineapple base mixture on top, followed by the rest of the coconut ginger swirl. Gently swirl again, then serve immediately in the chilled glasses. Finish each serving with a light dusting of ground cardamom before enjoying.

Notes

To achieve a thick soft-serve consistency, use frozen pineapple chunks, not fresh pineapple. Ensure full-fat coconut milk is chilled overnight to separate the cream. Avoid over-blending, as this generates heat and melts the pineapple.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Blender
• Cuisine: American

Nutrition

• Serving Size: 1 serving (260 g)
• Calories: 370 calories
• Sugar: 34 g
• Sodium: 25 mg
• Fat: 20 g
• Saturated Fat: 18 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 0 mg

Keywords: pineapple, dole whip, soft serve, dairy-free, coconut, ginger, healthy dessert, quick treat, vegan