Delivered to me in my regular kitchn email, we’ve already enjoyed this several times this summer, and it has the added bonus of being lactose-free.  I’ve also substituted a bit of the frozen pineapple for frozen mango and all results were tasty goodness – enjoy!

Pineapple Whip – serves 4, I usually double this recipe

1 lb. frozen pineapple chunks

1/2 c. unsweetened pineapple juice

1/2 c. coconut milk (shake the can before you open it!)

1 T. freshly squeezed lemon juice

1 T. (or less) sugar

berries for garnish – optional

Place all of the ingredients in a high-powered blender, pulse until the frozen pineapple is broken up, then blend for 2 or 3 minutes until the mix looks like soft-serve ice cream.  I needed to stop mine and give it a stir a couple of times, but it doesn’t take long to blend up a smashing dessert.  You can also make this ahead and freeze in a covered container until you need it.

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