This post will be short – and most definitely sweet (it is pineapple whip, after all)!
Before I get into the recipe, couple of notes:
- First, a note about my blog ads. Sorry for the overwhelm of ads in my posts these last few days. I’ve been tweaking some things, and didn’t realize that there were a large number of ads popping up on some of my posts, particularly on mobile devices. I’m attending to it now. Already it should be better, but I need to have a look at it more thoroughly over the next couple of days. So, I apologize if it was very intrusive and inconvenient. I don’t like that either.
- Next, a quick follow up on my last post. With weak response, I will discontinue the favorites theme. It appears that recipes are resonating best.
With that, on to the Pineapple Whip…
A couple of years ago, we took a family trip to Disneyland. Notice I didn’t call this vacation. Oh no. This was a 3-day park whirlwind. The kids had a blast, of course. For me, I found it intensely overstimulating. That’s me, however, I’m sensitive by nature, so all the sounds/colors/activity became all too much. Still, I checked off one of my “mommy bucket list” boxes… so all good. 😉
Vegan food options do exist in Disney, but they require extra walking to locate, and the healthier options can be more expensive. There was one treat that we really looked forward to finding, however… the Dole Pineapple Whip. With the heat and walking, it was just so refreshing and gave a needed sugar high.
When we returned home, I replicated the Disneyland Dole whip for the girls. Instead of straight pineapple, I prefer to add in very ripe banana. Adds more creaminess and cuts that intense pineapple sweetness.
ALSO try substituting mango for pineapple and create a mango whip!
Totally delicious. Hope you think so too! Enjoy, kids. x Dreena
- 2 cups frozen pineapple chunks see note
- 1 cup frozen sliced overripe banana or room temp overripe banana; must be overripe
- 1/3 cup of non-dairy milk of choice preferred choices: coconut cream from a can, vanilla soy or cashew milk; use a touch extra if needed to blend, see note
- 1/4 tsp vanilla bean powder optional, can omit
- small pinch salt optional
- 2-3 tsp pure maple syrup to sweeten if desired, can omit
- Add all ingredients except maple syrup to a blender (high-powered is optimal). Pulse to get moving, and then begin to puree to blend. Add extra milk if needed. Once fully pureed and smooth, taste, and add the sweetener if desired. Serve, or transfer to the freezer for an hour or more to set a little more firmly and then serve.
- Pineapple Note: Another delicious option is to substitute frozen mango, either in part or full. Try 1 cup each at first, then if you love it, try next time with the full 2 cups! You may want to add more maple syrup with mango.
- Milk Note: Depending on your blender and whether using a room temperature banana, you may need less/more milk. Blend and add milk as needed. Just be patient, let the blender get moving, and don’t overdo the milk initially.
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Photography credit: Marika Collins