You’ll love this 3-ingredient, light and luscious alternative to ice cream as a refreshing summer treat! Serve it as a mid-day snack or a creamy and cooling summer dessert.
Frozen Pineapple and Coconut Whip
Ingredients
2 (20-ounce) cans pineapple chunks packed in juice (about 4 cups)
1/2 cup -3/4 cup low-fat coconut milk
4 tablespoons sweetened, shredded coconut
Coconut whipped cream, optional
Directions
- Using a colander placed over a bowl to collect the juice, drain the pineapple chunks. Save the juice. Place pineapple chunks in a freezer bag, spread flat, and put them in the freezer for a few hours or until frozen.
- In a high-powered blender or food processor, blend the pineapple chunks, 1/2 cup the reserved pineapple juice, and coconut milk in the blender for 1 minute or until smooth. Scrape down the sides as needed.
- Scoop into 4 serving bowls and top each with 1 tablespoon of coconut and coconut whipped cream, if desired.
Recipe adapted from Downshiftology Healthy Meal Prep
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