Island Style Dole Whip Recipe

Prep frozen fruit

If your frozen pineapple chunks are in large pieces, let sit at room temperature for 3–5 minutes to loosen slightly, or pulse them in the food processor to break them into smaller pieces. Ensure the banana is frozen sliced for smoother texture.

Blend fruit and liquids

Add the frozen pineapple, frozen banana, coconut milk, pineapple juice, vanilla extract, maple syrup (if using), and a pinch of salt to a high-speed blender or a food processor. Do not overfill — work in two batches if necessary.

Pulse and scrape

Start by pulsing 8–10 times to break up the fruit. Then blend on medium-high for 30–60 seconds, stopping to scrape down the sides as needed. If the mixture is too thick for the blades to move, add 1 teaspoon of coconut milk or pineapple juice at a time until blades turn freely. The goal is a smooth, soft-serve consistency similar to commercial Dole Whip.

Adjust texture and sweetness

Taste and adjust sweetness with more maple syrup or pineapple juice as needed. For a lighter, softer texture, add up to 2 tablespoons more coconut milk; for a firmer, scoopable texture, return the blended mixture to the freezer for 15–20 minutes, stirring every 5 minutes.

Transfer for serving

If you want the classic soft-serve swirl, transfer the mixture to a piping bag or a reusable squeeze bottle fitted with a wide round tip. Alternatively, scoop directly into bowls or cups using a warm spoon for smooth scoops.

Toast coconut flakes in a small dry skillet over medium heat, stirring frequently, for 2–4 minutes until golden and fragrant. Remove immediately to prevent burning and let cool.

Spoon or pipe the Dole Whip into 4 chilled bowls or cups (about 1 cup each). Top each serving with a sprinkle of toasted coconut flakes and a few fresh pineapple chunks.

Garnish each serving with a maraschino cherry or a small sprig of fresh mint and a lime wedge on the side for optional zest. Serve immediately.