Affogato Dole Whip With Espresso Recipe

Prepare frozen pineapple

If your frozen pineapple chunks are in a single solid block, break them into smaller pieces or let sit at room temperature for 5–10 minutes so the blender can handle them. You want very cold but slightly giving pieces.

Blend pineapple mixture

In a high-speed blender or food processor, add the frozen pineapple chunks, cold coconut milk, powdered sugar, vanilla extract, and a pinch of salt. Pulse several times to break up the fruit, then blend continuously scraping down the sides as needed until the mixture becomes smooth and thick with a soft-serve texture (about 45–90 seconds depending on machine). Use short pulses toward the end to avoid overheating and melting.

Adjust texture and chill

If the mixture is too loose, transfer to a chilled bowl and freeze for 15–20 minutes, stirring every 5 minutes to maintain a creamy texture. If too firm, add 1–2 tablespoons more coconut milk and fold gently. Once desired soft-serve consistency is reached, keep chilled until ready to assemble.

Brew espresso

Pull two fresh shots of espresso (about 2 oz total) just before serving so they are hot. Alternatively, brew 60 ml strong coffee if you don't have an espresso machine.

Spoon Dole Whip into serving glasses

Divide the pineapple soft-serve between two small dessert glasses or bowls, using about 1/2 to 3/4 cup of Dole Whip per serving. Pack gently so each serving forms a mound.

Optional rum

If using, drizzle 1/2 teaspoon of dark rum over each portion of Dole Whip. This adds depth and pairs nicely with the espresso.

Pour espresso (affogato style)

Immediately before serving, pour one hot espresso shot over each serving of pineapple soft-serve. Pour slowly so the hot espresso partially melts the Dole Whip and creates a creamy, frothy mixture.

Garnish and serve

Sprinkle toasted coconut flakes over the top (if using) and tuck a small mint sprig for aroma. Serve immediately with a small spoon and enjoy the temperature and flavor contrast.