A Bright Pineapple Whip You Can Make at Home

The soft-serve pineapple whip carries a memory for a lot of people, and this version lets you have that bright, frosty pleasure built entirely from whole food, no dairy required.

Pineapple is a generous source of vitamin C and manganese, and it carries bromelain, an enzyme studied for a possible role in digestive ease. The coconut-milk yogurt folds in a little tang and body, and the sweetness comes mostly from the fruit itself, with just 2 tablespoons of honey across the whole batch.

It is a humble dessert: blended fruit and a swirl of yogurt. Whole food, a cold bowl, a few minutes of waiting. Sometimes that really is enough.

Ingredients

• 1 1/4 lb chopped pineapple
• 2 tablespoons honey
• 1 tablespoon pineapple juice
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 3/4 cup coconut-milk yogurt

Swaps made: use coconut-milk yogurt rather than a generic coconut yogurt, since strict AIP requires the coconut-milk base. Check the label, as some coconut yogurts include non-compliant additives.

Method

• Add the chopped pineapple, honey, pineapple juice, lemon juice, and lime juice to a blender and blend until smooth. Leave the yogurt out for now.
• Pour the blended fruit into a freezer-safe container and freeze for about an hour, until it reaches a thick, slushy stage.
• Fold in the coconut-milk yogurt, then return to the freezer for another 15 minutes.
• Scoop and serve while it is still soft.

No-machine note

This whip is already a freezer method and needs no ice cream maker. The blender does the work, and the freezer sets the texture.

*Adapted from a-clean-plate*