Pineapple Dole Whip

* 2 bread loaf pans, silicone preferred

Ingredients:

*4 cups Dole canned Pineapple Juice, chilled

*1 pineapple, chilled, peeled and cut into chunks (around 6 cups) then blended in Food Processor

*Juice of 1 Lemon

*Juice of 1 Lime

*1/2 cup Raw Sugar, or Honey if preferred

*1/8 teaspoon Sea Salt

*1 can (13.5 ounce) Coconut Milk, chilled, like Thai

*1 tablespoon Vanilla Extract

*Coconut Syrup, optional to taste, like Torano

*1 container 8 ounce Frozen Cool Whip, thawed, optional for a creamy texture, if you don’t add cool whip it will be more like a slush

Instructions:

In a large food processor pulse pineapple chunks until finely chopped. Then add lemon juice, lime juice, sugar or honey, sea salt, vanilla and coconut syrup. Pulse again until well combined and desired texture.

Remove Pineapple mixture from the food processor and pour into a 8 cup measuring cup and then stir in pineapple juice, mix until incorporated. Then pour into loaf pans and freeze overnight or 6 to 8 hours.

Remove from freezer and allow to thaw about 15 to 30 minutes depending on the room temperature. Then with a fork chop into a frozen slush and add to a blender for extra smooth consistency (I skip the blender, I like it chunky) along with the thawed Cool Whip. ( I also like to fold in the cool whip into the slush mixture.)  Serve immediately, also you can chill the serving glasses to keep mixture as cold as possible.

*Note:  If adding a 8 ounce cool whip (thawed in the fridge), to the frozen chopped slush, to the full recipe, serves 6 to 8 margarita glasses, chill glasses if desired

Recipe adapted from many Dole Whip recipes

Enjoy!

Lindy