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Spring Refresh: Danielle Walker’s Pineapple Whip


Serves 4 to 6

Prep Time: 2 minutes

Total time: 8 minutes


  • 1 frozen banana, sliced
  • 3 cups frozen pineapple, about 1 1/2 pounds
  • 1/2 cup coconut cream
  • 1/4 cup pineapple juice
  • 2 to 3 teaspoons freshly squeezed lemon juice
  • 1/4 teaspoon pure vanilla extract


Add the banana, 1 1/2 cups of the pineapple, the coconut cream, pineapple juice, lemon juice, and vanilla extract to a food processor. Process until mostly smooth, about 5 minutes. Add the remaining 1 1/2 cups pineapple and continue to process until the mixture is very smooth and creamy, 2 to 3 minutes more. If large chunks of pineapple persist, pulse 8 to 10 times, until they break up. Serve immediately.

Make It Ahead: Eating this fresh will give you the best, creamiest texture, but you can store it in the freezer for 2 months. Before enjoying it, let it melt a bit, say 15 to 20 minutes, on the counter and then use an immersion blender or handheld electric mixer to smooth it out and make it less icy.

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