A traditional dairy free Dole Whip can be made traditional or with the addition of this delicious ingredient.
It is slightly puzzling to me how in the world it goes from 75 degrees to 45 degrees in a day. My poor body does not know how to handle this.
Today I was CRAVING a dairy free Dole Whip and had an extra one in the freezer.
But the weather outside was NOT cooperating. So I opted for the cookies to the right of the Dole Whip instead. I made this recipe gluten free...it's one of my favorite go-to cookie recipes.
Dole Whips are usually one of my favorite desserts at the fair during the summer and I was CRAVING one. However, I didn't have any coconut milk and traditionally Dole Whips have coconut milk.
But I did have this:
I am developing a slight addiction to it. It's good and definetely a delicious replacement for the dairy laden whipped stuff.
So this is a new kind of revamped Dole Whip. And this version was fluffy and deliciously pineappley just like I am used to enjoying.
Ingredients
- 2 cups frozen pineapple
- ¼-1/3 cup coconut milk or ½ cup So Delicious CocoWhip, softened
- 1 tbsp
- Sugar if needed, to taste (½-1tbsp)
- ½ tbsp lime juice (optional)
Instructions
- In a blender, blend until smooth. Scoop into a cup or place in a pastry bag and pipe into the cup. Place in freezer for 20 minutes prior to serving.
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