If you’ve ever craved a guilt-free frozen treat that satisfies your sweet tooth without compromising on health, this pineapple coconut whip is your answer. It’s creamy, refreshing, and bursting with tropical flavors.
Perfect for sunny days, this healthy food recipe is not just easy to make but also ideal for anyone looking to enjoy a dairy-free dessert that feels indulgent yet wholesome.
Why You’ll Love This Healthy Recipe
This recipe is a twist on a classic tropical dessert, made lighter and healthier by swapping out traditional ice cream for coconut cream. It’s naturally sweetened with pineapple, meaning no need for added sugars.
This recipe is a perfect way to enjoy a delicious treat without sacrificing your health goals.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
With just three simple ingredients, it’s quick to whip up, making it a fantastic option for busy days or last-minute gatherings. The result? A creamy, soft-serve-style dessert that’s both satisfying and nutritious.
Tips for Making It Healthier
- Opt for unsweetened pineapple chunks and juice to control sugar content. Fresh or frozen pineapple works equally well and brings a naturally sweet flavor.
- Use light coconut cream if you’re watching your calorie intake. It’ll still provide a creamy texture but with fewer fats.
- Add a boost of nutrients by blending in a handful of spinach or kale. Don’t worry—the pineapple’s strong flavor will mask the greens.
This healthy food recipe is flexible enough to fit into various dietary lifestyles while keeping the taste vibrant and satisfying.
How to Customize for Any Preference
Whether you’re following a specific diet or just want to switch things up, here are some ways to customize this recipe:
- For a vegan option: The recipe is already plant-based, thanks to the use of coconut cream, but make sure to check that your ingredients are certified vegan if needed.
- Low-carb adaptation: Swap out the pineapple juice for unsweetened almond or coconut milk to lower the carb content. This will make the recipe slightly less sweet but still refreshing.
- Extra creaminess: Add a frozen banana to the mix for a silkier texture and natural sweetness.
- Boost the protein: Blend in a scoop of unflavored or vanilla plant-based protein powder for a post-workout treat.
Easy Storage & Meal Prep
This pineapple coconut whip is freezer-friendly, making it a great make-ahead dessert. Store any leftovers in an airtight container in the freezer for up to three months.
When you’re ready to enjoy it, let it thaw at room temperature for 25–30 minutes to regain its smooth, scoopable consistency.
For a fun twist, pipe the whipped dessert into small serving glasses using a pastry bag to create that signature soft-serve swirl. It’s a surefire way to impress guests or simply make your treat feel extra special.
A Healthy Treat Everyone Can Enjoy
Whether you’re looking for a quick dessert or a healthy snack to cool down on a warm day, this pineapple coconut whip is the perfect choice.
Its simple ingredients and customizable options make it ideal for families, foodies, or anyone on the hunt for a wholesome, crowd-pleasing recipe.
Healthy Pineapple Coconut Whip Recipe
Equipment
- High-powered blender or food processor
Ingredients
- 4 cups frozen pineapple chunks
- 1/2 cup pineapple juice
- 1/2 cup canned coconut cream
Instructions
- Combine the frozen pineapple chunks, pineapple juice, and coconut cream in a high-powered blender or food processor. Blend on high for about 1 minute, or until the mixture becomes smooth and creamy. If your blender has a tamper, use it to help push down the ingredients as needed.
- Scoop the finished whip into serving glasses. Serve immediately for a soft-serve texture, or freeze for 25–30 minutes if a firmer consistency is preferred.
Notes
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.