Dole Whip Mai Tai Recipe

Make the Dole Whip

Place frozen pineapple chunks, pineapple juice, coconut milk, sugar, and vanilla extract in a high-speed blender. If using a soft-serve mix for creamier texture, add it now. Blend on high until smooth and thick, scraping down sides as needed. The texture should be thick enough to hold a soft-serve shape; add a tablespoon more pineapple juice if too stiff, or 1–2 extra tablespoons frozen pineapple if too loose. Taste and adjust sweetness.

Transfer the pineapple soft serve to a bowl and refrigerate for a few minutes if it's very cold and stiff; keep chilled while you build the cocktail.

Combine cocktail ingredients

In a cocktail shaker, add light rum, orange curaçao, orgeat, and fresh lime juice. Add a small handful of crushed ice (about 1/2 cup) to the shaker.

Shake vigorously for 10–12 seconds until well-chilled (the shaker should frost). Strain into a double old-fashioned glass or tiki mug filled halfway with crushed ice.

Float the dark rum gently on top by pouring it over the back of a spoon so it sits as a dark layer.

Top with Dole Whip

Spoon or pipe 3–4 generous tablespoons (about 1/4 to 1/3 cup) of the prepared pineapple Dole Whip on top of the Mai Tai. The soft serve should sit on the crushed ice and create a creamy crown. For a more integrated cocktail, you can swirl the Dole Whip gently into the drink with a straw or long spoon.

Garnish with a pineapple wedge, maraschino cherry, and a sprig of mint. If desired, add 2 dashes of Angostura bitters over the foam for aromatic contrast.

Serve immediately with a short straw and spoon so guests can enjoy both the drink and the soft-serve.