I blend tropical pineapple and creamy coconut (or cream) into a dreamy Dole Whip–style popsicle—perfect for summertime cool-downs or a nostalgic treat.

DOLE WHIP POPSICLES

Why You’ll Love This Recipe

I love how effortlessly these popsicles evoke vacation vibes. They require just a handful of ingredients, come together in minutes, and offer that iconic Disney–style Dole Whip flavor without leaving the house. Plus, they’re naturally gluten‑free and can easily be made dairy‑free.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Frozen pineapple chunks (or canned crushed pineapple with juice)
Full‑fat canned coconut milk (or heavy whipping cream)
Sweetener: maple syrup, honey, or optional sweetened condensed milk
Optional: vanilla extract or lime juice for a flavor boost

directions

In a blender, combine pineapple and coconut milk (or cream), plus sweetener.
Blend until silky smooth—add more liquid if needed.
Taste and adjust sweetness or add vanilla or lime juice.
Pour into popsicle molds, insert sticks, and freeze 4–6 hours or until firm.
To unmold, run the molds under cool water briefly and gently wiggle the popsicles free.

Servings and timing

Yields ~10 popsicles (depending on mold size).
Prep time: about 5 minutes.
Freeze time: 4–6 hours, or overnight for best results.
Note: If using full-fat coconut milk or heavy cream and pineapple juice, it’s ready in ~5 hours.

Variations

2‑Ingredient Vegan Option: Use frozen pineapple + coconut milk only.
Dairy Option: Swap coconut milk for heavy cream for a richer taste.
Extra Sweet: Stir in sweetened condensed milk or a bit of maple syrup.
Tangy Twist: Add a squeeze of lime juice or drop of vanilla extract.

storage/reheating

I store them in the freezer, ideally wrapped individually in plastic wrap or foil and placed in a zip‑lock bag to prevent freezer burn. They’ll stay fresh for up to 3 months. To serve, I let them sit out for a minute to soften before enjoying.

FAQs

How can I make them sweeter without granulated sugar?

I like using maple syrup, honey, or sweetened condensed milk—they blend in smoothly without graininess.

Can I substitute fresh pineapple for frozen or canned?

Yes! Just use ripe fresh pineapple and freeze the puree, though the texture may be icier if using fresh.

What if I don’t have popsicle molds?

I pour the mix into small paper cups, cover with foil, insert popsicle sticks, and freeze—just peel off the cups when frozen.

How can I make these dairy‑free?

Swap heavy cream for full‑fat coconut milk or coconut cream—it keeps everything creamy and vegan.

Will they stay creamy if I use regular milk?

Not really—I’d skip regular milk. That can make them icy. Stick with cream, coconut milk, or half‑and‑half.

Conclusion

I hope this article helps you bring the magic of Dole Whip into your freezer. It’s easy to adapt—dairy‑free, extra‑sweet, tangy, or even a little boozy. I can’t wait to hear which version you try!