1. Add the frozen pineapple, coconut milk, honey, and vanilla extract to a high-power blender or food processor.
2. Blend on high until the mixture becomes smooth and creamy. If your mixture is having a hard time blending, add a bit more milk, but be sure to add sparingly; we want this to be whip, not soup!
3. Once you achieve that dreamy, rich consistency, give it a quick taste. If it needs a touch more sweetness, now’s your chance to adjust.
4. Scoop out the pineapple whip into bowls, or if you want to get snazzy, use a piping bag with a star tip to swirl it into glasses.
5. Serve immediately, or if you’d like it a bit firmer, pop it into the freezer for about 15-20 minutes, then serve.
Variations & Tips
– For an extra zing, add a squeeze of fresh lime juice to your blend. Lime and pineapple are like a power couple in the flavor world.
– If you’re cutting back on sugar, skip the honey, and let the natural sweetness of the pineapple shine.
– Not into coconut milk? No problem! Almond milk, cashew milk, or even dairy work just as well. Each one brings a little something different to the table.
– Let’s talk toppings! Aside from the toasted coconut flakes and a splash of rum, you could also garnish with chopped nuts or a cherry on top for that classic sundae vibe.
– If you’ve got any leftovers (though I doubt it!), pour the mixture into popsicle molds, freeze, and enjoy a handheld version later!
So there you have it, friends – an island escape in a cup. Pineapple whip: because life deserves sweet, frosty moments without the side of guilt. Happy whipping!
