DIY Pineapple Whip (Dole Whip)

Want one of the best summer recipe hacks, ever? Every true Disney lover knows what a Dole Whip is. I've only been to Disneyland less than a hand full of times and I had a Dole Whip at the Tiki Juice Bar not very long ago. I heard so much hype about it from friends and social media, that I had to try it. When I took my first lick, there was this familiar feeling that just went [ding-ding] in my head! I know I've tasted this before. As my friends and I kept walking, I realized I've been making Dole Whip this entire time!

I've always made it with a blender and sometimes I use my ice cream machine to churn it and make it even more soft serve-y! I always just called it "Pineapple Ice Cream!" Canned coconut cream and pineapples have always been a staple in my family's pantry and this was always easy to make on the fly.

Nowadays, I do it with a twist! I sprinkle Li Hing Mui powder on it to make it extra Hawaiian style. I just love the pairing of Li Hing Mui with actual pineapple slices, so I thought to sprinkle some on it and the rest was history. Seriously, y'all gotta' try this! The flavor punch of salty, sourness from the Li Hing Mui rounds out the sweetness of the pineapple soft serve and it is tuh-die-for! You can totally leave it plain, because the O.G. version is ridiculously delicious in itself! Here's a fun secret trick on making the infamous Dole Whip, perfect for Summer!

Ingredients:

•20 oz. can of premium pineapple chunks.

•14 oz. can of coconut cream

•pinch of Pink Himalayan Sea salt

•1/2 tsp. vanilla extract

•1/2 cup condensed milk

You'll Also Need:

•ice cube tray

•blender

•plastic zipper bag

•church key can opener

Directions:

1. Shake can of coconut cream vigorously. With a church key can opener, make two holes

adjacent to each other and pour into the ice cube tray. The second hole allows air to escape for easy pouring.

2. With the can of pineapple, open two holes with a church key can opener and pour the juice into

the ice cube tray. Open can and place the pineapples in zipper bag and seal.

3. Freeze ice cube trays and bag of pineapple chunks.

4. Combine coconut ice cubes, pineapple ice cubes, frozen pineapple, vanilla, salt, and condensed milk and blend until smooth.

5. Serve with a boba straw with a Maraschino cherry on top and enjoy!

*Another variation to make this super Hawaiian is to sprinkle Li Hing Mui Powder on top! It's the perfect, refreshing and mouthwatering combo of sweet and tart. Avoid knocking it until you try it. It takes this classic frozen dessert to another level!

What does the salt do? It allows the frozen dessert to stay cold longer and it rounds out the flavor of the tart pineapples: it brings out the juicy-sweetness as well!