On a recent trip to the library, I checked out Pepper Teigen’s new cookbook, The Pepper Thai Cookbook: Family Recipes from Everyone’s Favorite Thai Mom, and as I flipped through the pages later, I found tons of inspiration and even a recipe for Pineapple Soft Serve that needed zero modifications in order to be top-8-free.
I tried the recipe, and the result was absolutely delicious, cooling and familiar – I realized it’s a dead-ringer for the Pineapple Dole Whip you can get at Disney Parks. The version here is only very slightly modified from Pepper’s original, and only requires a handful of ingredients.
- Vitamix or other high-speed blender
For the Dole Whip:
- 3 cups frozen pineapple chunks
- ¾ cup full-fat coconut milk
- 3 tbsp agave nectar
- 2 tsp fresh lime juice
- ¼ tsp salt
For the candied coconut topping:
- ¾ cup shredded coconut (unsweetened)
- ¼ tsp chili powder
- 2 tbsp agave nectar
- 1 tsp salt
Make the soft serve:
- Place the pineapple, coconut milk, agave nectar, lime juice and salt into a Vitamix or high speed blender, secure lid and blend on high, using the provided temper to press the mixture into the blades until it flows smoothly and resembles soft serve ice cream.
Make the coconut topping:
- In a dry sauté pan, toast the shredded coconut over medium-low, stirring often so it does not burn and until the flakes are golden.
- Remove the pan from the heat and immediately stir in the chili powder, agave and salt, until the ingredients are combined.
- Scoop the soft serve into bowls, then top with the cooled topping.
- Note: Soft serve can be stored in an airtight container in the freezer for up to three months.