from Disneyland, USA
Pineapple Dole Whip
The Disneyland cult classic — pure pineapple, spun into a cloud
a note before you start
Dairy-free, tropical, and impossible to eat slowly. The soft-serve you've queued for at Adventureland — reproduced at home in the blender.
the market
Grocery
list.
Quantities scale live as you change the servings dial (bottom right).
- 014 cupsFrozen pineapple chunks
- 02½ cupFull-fat coconut milk (canned, well-shaken)
- 031 tbspFresh lime juice
- 043 tbspPowdered sugar
- 05½ tspVanilla extract
- 061 pinchPinch of kosher salt
now, the cooking
One step at a time.
Step 1 of 4· 240 min
Freeze the pineapple hard
If you're starting with fresh pineapple, cube it and freeze on a tray for at least 4 hours. The colder and firmer the fruit, the fluffier the whip. Room-temp fruit = watery slush.
Step 2 of 4· 4 min
Blend cold
Add pineapple, coconut milk, lime juice, powdered sugar, vanilla, and salt to a high-powered blender or food processor. Pulse to break the chunks, then blend on high, stopping to scrape down twice.
Step 3 of 4· 3 min
Push through
It'll look impossibly stiff at first — persist. Add coconut milk one tablespoon at a time only if the blender truly stalls. You're chasing soft-serve texture, not smoothie.
Step 4 of 4· 3 min
Pipe & serve
Scoop into a piping bag with a large star tip. Pipe swirling ribbons into chilled cups. Serve immediately — the second it hits the counter, the countdown starts.
chef’s tip
“For an extra tropical hit, garnish with a spear of fresh pineapple and a paper straw. For the full Disneyland effect, float it in a glass of pineapple juice — that's the 'Pineapple Float.'”