Your favorite Disneyland Dole Whip turned into a healthy homemade popsicle. Don’t miss the directions for making soft-serve style Dole Whips in the notes section!
- 4 1/2 cups diced pineapple (fresh or thawed frozen–not canned)
- 1/2 cup full-fat canned coconut milk (more, if needed)
- 1–2 Tbsp pure maple syrup or honey (optional)
- Place pineapple, 1/2 cup coconut milk, and syrup/honey (if using) into your blender.
- Puree until completely smooth and no lumps remain, adding more coconut milk if necessary to blend.
- Taste and add additional syrup or honey as needed, blending again to combine.
- Pour into popsicle mold, insert sticks, and freeze 3-4 hours or until completely firm.
- To release from popsicle mold, run mold under cool water for a few seconds and use a side-to-side motion to release popsicle from the mold.
- Store leftover popsicles in an airtight bag or container in the freezer.
Can I Just Make a Dole Whip Instead? Yep! If you’re making “nice cream” or soft-serve, I recommend using a food processor and frozen pineapple over fresh. You can get by using less coconut milk in a food processor with frozen pineapple than you can in a blender, so you’ll get that nice soft-serve texture, rather than it turning into a smoothie.
A Tip About Coconut Milk – I highly recommend using canned full-fat coconut milk in this recipe. It’ll give you the best creamy texture and you’re really not using a lot for the whole recipe. If you *must* use a lower fat version, I recommend lite canned coconut milk over the refrigerated/carton stuff. The ready-to-drink/carton coconut milk will be very thin and will give you more ice-y pops rather than a creamy popsicle.
PS – Looking for coconut milk without any gums? Natural Value has only coconut + water!
- Category: dessert, popsicles
- Method: blender, freezer
- Cuisine: American
Keywords: popsicles, pineapple, dole whip, healthy popsicles, pineapple, coconut, vegan, paleo