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.