Even if you’ve never been to Disneyland, you’ve probably heard of Doll Whip, the iconic pineapple dessert with a cult following. Thanks to Ren Fuller’s new cookbook, Downshiftology: Preparing Healthy Mealsyou can skip the trip and use our Pineapple Coconut Whip recipe to make a healthy, dairy-free version at home.
“When you live in SoCal, which is practically in the backyard of Disneyland,” she explains. She can be totally refreshing on a hot day, put a little cheer on her feet and make her inner child smile from ear to ear. The full-fledged version is just pineapple juice, frozen pineapple, and ice cream, but you can easily make it dairy-free with Coconut Her Cream. Plus, it tastes like frozen pina colada whip, so it’s 100% okay. “
Oh, and that’s 100% okay too.
Downshiftology: Healthy Eating Copyright © 2022 by Lisa Bryan, LLC. Photo copyright © 2022 by Ren Fuller. Published by Clarkson Potter, an imprint of Random House.
1. In a high-speed blender or food processor, blend pineapple chunks, pineapple juice, and coconut cream until smooth and thick. If your blender has a tamper, use the tamper to scrape down the sides of the pitcher as needed.
2. Scoop blended whip into individual serving glasses.
Storage: Store in an airtight container in the freezer for up to 3 months. It will harden quite a bit when frozen. Thaw on counter for 25-30 minutes before scooping and serving.
Meal replacement: If you’re not a fan of coconut, you can substitute a large scoop of your favorite dairy or dairy-free ice cream. You can, but it’s not very creamy.
Get creative: If you really want to recreate a Disneyland favorite, simply place the blended Pineapple Coconut Whip in a large pastry bag and swirl it around in a small glass to make it almost like a soft serve.
