If you’ve been to Disneyland, you may know that just outside the Tiki Room, on the edge of Adventureland, there’s a little shack selling an addictively creamy and delightful treat called Dole Whip. It’s like pineapple sorbet — and it’s tropical refreshment at its best. We’re SO excited to share this quick & easy DIY version that’s vegan and naturally sweetened!
Just 3 simple ingredients, 5 minutes, and a food processor required to transport you to the bustling streets of Disney, or a relaxing tropical beach — your pick! Let’s whip it up!
How to Make Dole Whip
This naturally sweet, dairy-free take on Dole Whip comes together in a food processor with just 3 simple (and wholesome) ingredients: frozen pineapple, coconut cream, and coconut water.
While frozen pineapple creates the creamy, tart-sweet base, coconut cream adds richness, and coconut water adds sweetness, electrolytes, and enough liquid to get it blending.
For maximizing sweetness, we like to freeze fresh pineapple when it’s at its peak ripeness. We find store-bought frozen pineapple usually isn’t as sweet or flavorful, but it does work in this recipe. You’ll just want to taste test and consider adding the optional agave for a little extra sweetness.
We hope you LOVE this pineapple sorbet! It’s:
Inspired by Dole Whip
Quick & easy
& Super tropical!
We love it as a refreshing snack or dessert, especially on hot summer days.
More Sorbet Recipes
3-Ingredient Mango Sorbet (No-Churn!)Strawberry Watermelon Sorbet (5 Minutes)Raspberry Coconut Mango Sorbet
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
5-Minute Pineapple Sorbet (Dole Whip Dupe!)
Creamy pineapple sorbet that’s naturally sweetened, vegan, and the ultimate dupe for Disneyland’s Dole Whip. Just 3 ingredients and 5 minutes required! Print SAVE SAVED
Prep Time 5 minutes Total Time 5 minutes Servings 2 (~1-cup servings)Course Dessert, SnackCuisine Gluten-Free, VeganFreezer Friendly Best when freshDoes it keep? Best when freshfrom votes
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US Customary – Metric2 cups frozen pineapple* (a 10-oz bag yields ~2 cups)1/4 cup canned coconut cream (we like Savoy)1/3 -1/2 cup coconut water1-2 Tbsp agave syrup (optional)
Place all ingredients in a food processor and pulse until the pineapple is broken down into smaller pieces. Continue to pulse until the food processor begins to run smoothly, scraping down the sides as needed. Once there are very few pineapple pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible.Enjoy immediately for best texture! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks, but is best when fresh.
*For best flavor, use a pineapple that is sweet and fresh. We like to buy fresh ripe pineapple, chop into cubes, and freeze on a parchment-lined baking sheet. Then transfer to a sealed container to use in smoothies and sorbet.
*Nutrition information is a rough estimate calculated with the lesser amount of coconut water and without optional ingredients.
Nutrition (1 of 2 servings)
Serving: 1 serving Calories: 208 Carbohydrates: 40.3 g Protein: 3.1 g Fat: 5.2 g Saturated Fat: 4.9 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 25 mg Potassium: 133 mg Fiber: 5 g Sugar: 8.2 g Vitamin A: 0 IU Vitamin C: 98 mg Calcium: 5.6 mg Iron: 0.8 mg