Strawberry-Pineapple Whip: The Ultimate Refreshing Tropical Whipped Treat

Introduction

If you’re craving a light, fruity dessert that feels like a vacation in a bowl, Strawberry-Pineapple Whip is your ticket to tropical bliss. This airy treat combines the tangy sweetness of pineapple with the bright, juicy notes of strawberries, all swirled together in a dairy-free soft-serve that’s as fun to make as it is to eat.

On sweltering summer afternoons or at lively backyard barbecues, Strawberry-Pineapple Whip shines as a crowd-pleaser. It’s naturally gluten- and dairy-free, incredibly simple to prep, and perfect for both kids and adults no ice cream maker required.

Why You’ll Love Strawberry-Pineapple Whip

• Quick prep: Strawberry-Pineapple Whip comes together in under twenty minutes, making it ideal for last-minute treats or impromptu gatherings.
• Dairy-free delight: This whip uses coconut milk instead of heavy cream, so it’s gentle on sensitive stomachs without sacrificing creaminess.
• Naturally sweet: Relying on frozen fruit and a splash of pineapple juice, it delivers pure, unprocessed sweetness no refined sugar needed.
• Fun presentation: The swirl effect looks stunning in clear cups or cones, turning a simple dessert into an Instagram-worthy moment.
• Versatile for diets: Vegan, gluten-free, and nut-free, this recipe checks all the boxes for varied dietary needs, so everyone at the table can indulge.

Ingredients for Strawberry-Pineapple Whip

• 8 ounces frozen pineapple chunks (about 2 cups) [Tip: Use ripe pineapple for the best natural sweetness.]
• 1/2 large frozen banana [Tip: The banana adds body—make sure it’s fully frozen for a creamier texture.]
• 1/4 cup well-stirred, full-fat coconut milk [Tip: Shake the can well so the milk and cream combine evenly.]
• 2 to 4 tablespoons 100% pineapple juice [Tip: Start with 2 tablespoons; add more if the mixture seems too stiff.]
• 8 ounces frozen strawberries (about 2 cups) [Tip: Hull strawberries before freezing to save prep time.]
• 1/2 large frozen banana [Tip: Use the same banana twice—simple and economical.]
• 1/4 cup well-stirred, full-fat coconut milk [Tip: Full fat coconut milk creates a richer mouthfeel.]
• 2 to 4 tablespoons 100% pineapple juice [Tip: Adjust based on how soft or firm you prefer your whip.]

Step-by-Step Instructions

To master Strawberry-Pineapple Whip, follow these detailed steps:

Step 1: Prepare the Pineapple Base

When making Strawberry-Pineapple Whip, start by placing the frozen pineapple chunks into the food processor. Cut the frozen banana into smaller pieces, then add it along with ¼ cup of coconut milk and 2 tablespoons of pineapple juice. Blend on high until the mixture is creamy and smooth, pausing to scrape down the sides as needed.
Editor’s Note: If the texture seems too dry, add the remaining pineapple juice in 1-tablespoon increments to help everything blend.

Step 2: Create the Strawberry Layer

The next step of your Strawberry-Pineapple Whip process involves repeating the blending technique with the frozen strawberries. Without rinsing out the bowl, add 8 ounces of strawberries, the second half-banana, ¼ cup coconut milk, and 2 tablespoons pineapple juice. Pulse until it reaches a soft-serve consistency, stopping to mix with a spatula if any large pieces remain.
Test Kitchen Tip: Use fresh pineapple juice rather than from concentrate for a brighter flavor.

Step 3: Assemble the Swirl Effect

If you’re aiming for a perfect swirl in your Strawberry-Pineapple Whip, lay a 16-inch piece of plastic wrap on a clean surface. Spoon a quarter of the pineapple mixture into an 8-inch strip on the wrap, then add a quarter of the strawberry mixture right beside it. Fold the wrap over both strips and twist the ends to secure, creating a “candy” shape.
Editor’s Note: Keep the wraps flat so the layers stay distinct when piping.

Step 4: Freeze the Wrapped Whips

When piping Strawberry-Pineapple Whip, transfer each wrapped strip into a piping bag or sturdy zip-top bag. Place them flat on a baking sheet in the freezer for about 15 minutes just long enough to firm up without becoming rock solid. Repeat with all four portions.
Test Kitchen Tip: Check one bag after 10 minutes; if it rips or bulges, shorten the freezing time next batch.

Step 5: Pipe and Serve

For serving your Strawberry-Pineapple Whip, snip the corner of each bag, then gently pull the plastic wrap knot through the opening to discard it. Pipe into chilled cups or cones with a steady, swirling motion to showcase the two-tone effect. Serve immediately for the best texture this dessert is at its peak when it’s soft and creamy.

Recipe Variations for Strawberry-Pineapple Whip

• Mango-Berry Twist: Swap pineapple chunks for frozen mango and strawberries for raspberries for a tangy-sweet variation.
• Coconut Lime: Add 1 teaspoon lime zest to both blends, then top with toasted coconut flakes for a tropical upgrade.
• Chocolate Drizzle: After piping, drizzle melted dark chocolate over the whip for a decadent finish.
• Matcha Infusion: Blend ½ teaspoon of culinary-grade matcha into the strawberry layer for an antioxidant boost and pretty green swirl.

Serving Suggestions for Strawberry-Pineapple Whip

1. Tropical Parfait: Layer whipped granola and fresh pineapple chunks beneath the swirl for texture contrast and a beachy vibe.
2. Frozen Pops: Pipe the whip into popsicle molds, insert sticks, and freeze until firm to create homemade soft-serve pops.
3. Party Shooters: Serve mini portions in shot glasses at brunch or bridal showers, garnished with a mint leaf for elegance.
4. Acai Bowl Alternative: Top a bowl of blended acai or yogurt with a big scoop of the whip and finish with chia seeds for breakfast bliss.

Storage & Leftover Tips

• Refrigerator: Store any extra piped cups in an airtight container; they’ll stay soft for 2–3 hours before firming up too much.
• Freezer: Keep unpiped wrapped whips in the freezer for up to 1 week. When ready, let sit 2 minutes at room temp before piping.
• Repurposing: Blend scoops of leftover whip into smoothies for a creamy, fruity boost, or let them soften slightly and enjoy as a dip with fresh fruit.

FAQ

Q: Can I use fresh fruit instead of frozen?
A: Fresh pineapple and strawberries work, but you’ll need to freeze them for at least 2 hours beforehand to achieve a soft-serve texture. Otherwise, the mixture may be too runny.

Q: How do I adjust sweetness?
A: Both fruits bring natural sugar, but you can add 1–2 teaspoons of honey or agave syrup during blending if you prefer a sweeter whip.

Q: Is it possible to make this nut-free?
A: Yes—just ensure your coconut milk is processed in a nut-free facility. Alternatively, swap coconut milk for oat milk concentrate for a different flavor profile.

Q: What if my whip is too hard?
A: Let the whip sit at room temperature for 2–3 minutes before piping. If it’s still too firm, place it on a warm surface (like a warmed bowl) for 30 seconds and try again.

Conclusion & Call to Action

From backyard barbecues to simple weeknight treats, this light-and-bright dessert fits any occasion. The delightful swirl, vibrant colors, and satisfyingly creamy texture make it not just a dessert but an experience. Give this recipe a try, then come back to let us know how your twist turned out rate it below, share your photos on social media, or drop a comment with your favorite variation!

Print Recipe

Impossibly Creamy Strawberry-Pineapple Whip

A delicious and creamy frozen treat made with strawberries and pineapple.

Prep Time15 minutes mins

Servings: 4

Ingredients

Fruits and Coconut Milk

• 8 oz frozen pineapple chunks (about 2 cups)
• 1/2 large frozen banana
• 1/4 cup well-stirred, full-fat coconut milk
• 2 to 4 tablespoons 100% pineapple juice
• 8 oz frozen strawberries (about 2 cups)
• 1/2 large frozen banana
• 1/4 cup well-stirred, full-fat coconut milk
• 2 to 4 tablespoons 100% pineapple juice

Instructions

Preparation Instructions

• Begin by placing the frozen pineapple chunks into a food processor equipped with the blade attachment. Cut the half banana into smaller pieces and add it to the processor along with the coconut milk and 2 tablespoons of pineapple juice. Blend the mixture until it achieves a creamy and smooth texture. It may appear dry initially, but continue processing until it resembles soft-serve ice cream. If necessary, you can incorporate an additional 2 tablespoons of pineapple juice to help everything blend. Once done, transfer this mixture to a bowl and set it in the freezer.
• Next, repeat the same blending process with the frozen strawberries, omitting the need to clean the food processor. Once blended, pour it into another bowl and place it in the freezer.
• You can serve the whip as it is at this stage. However, if you'd like to create a swirl effect, lay out a 16-inch piece of plastic wrap on a flat surface. Spoon one-quarter of the pineapple whip into an 8-inch strip on the wrap, followed by a quarter of the strawberry whip. Fold the edges of the plastic wrap over both flavors and tie the ends together securely. Insert this wrapped whip into a piping bag or a large zip-top bag, keeping it flat as you place it in the freezer.
• Continue this wrapping process until all the whip has been used, filling four piping bags in total. Let them freeze for about 15 minutes, but be cautious not to freeze them for too long, or they will become too solid to pipe.
• When ready to serve, snip off the ends of the piping bags or the corner of the zip-top bags. Pull the knotted ends of the plastic wrap through the cut opening and remove the knots. Pipe the mixture into four individual cups in a swirling motion and serve right away.

Notes

Prep time is approximately 15 minutes and this recipe serves 4.