Notes
Pro Tip:
Freeze leftover slush in ice cube trays and re-blend with pineapple juice for a quick, ultra-cold treat later.
Freeze leftover slush in ice cube trays and re-blend with pineapple juice for a quick, ultra-cold treat later.
Dole Whip–Style Pineapple Slush
Prep Time: 10 minutesCook Time: 0 minutesTotal Time: 10 minutesServings: 4Ingredients:Frozen pineapple chunks – 4 cups (about 560 g)Pineapple juice (chilled) – 1½ cups (360 ml)Coconut milk – ½ cup (120 ml)Maple syrup or sugar – 2–4 tablespoons, to tasteLemon juice – 1 teaspoonVanilla extract – ½ teaspoon (optional)Pinch of fine saltIce cubes – ½–1 cup, as neededPineapple wedges, for garnish (optional)Instructions:Blend frozen pineapple, pineapple juice, and coconut milk in a high-powered blender.Add lemon juice, vanilla, salt, and 2 tablespoons sweetener; blend until mostly smooth.Adjust thickness with ice cubes (thicker) or more pineapple juice (thinner) and blend briefly.Taste and adjust sweetness and acidity, blending just to combine.Pour into chilled glasses and garnish with pineapple wedges.Serve immediately while frosty and thick.Nutrition (Calories)Approx. 200–230 calories per serving; best for hot days, lighter dessert, or tropical snacks. Exact values vary with sweetener type and amount and coconut milk richness.