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.