Dole Whip Popsicles are a lightened-up take on the classic Disneyland dessert. These simple, fruit-based popsicles will keep you refreshed all summer.
Nothing screams summer to me quite like a frosty Dole Whip. I see them all over the place when it starts to heat up like: county fairs, farmer’s markets, and–of course–Disneyland! As far as desserts go, the original isn’t too bad as far as points/calories go. But I wanted to enjoy that creamy pineapple flavor at home, and I love popsicles. So here you have it–Dole Whip Popsicles!
The recipe has only three ingredients, so it takes only about 10 minutes to put together. Honestly, the hardest part is waiting for them to freeze. And you could definitely play around with different fruit/citrus combos. Use whatever you have on hand!
What Kind of COCONUT Milk SHould I use?
Coconut milk is really the key ingredient for Dole Whip Popsicles. It gives the popsicles a creamy, ice-cream-like texture. Because of this, make sure you are buying the canned coconut milk that you usually find in the Asican foods section of your grocery store. The refrigerated coconut milk (usually found by other plant-based milk) will be way too thin for this.
By the way, I know you’ll be tempted to use light coconut milk instead of full-fat. Well, I was anyway. Don’t do it! Just trust me on this. The texture will be off, more icy than creamy.
I have found that 2/3 a cup of coconut milk is about half of a can, so I freeze the other half and defrost it when I want to make another batch of popsicles. It works out perfectly this way!
And if you’re into a salt/sweet/spicy combo, sprinkle some chili lime seasoning on top! I like the Trader’s Joe’s brand, but you can find various brands of chili lime seasoning in the Mexican foods section of your grocery store.
I hope you love this recipe as much as we do! If you make it, be sure to tag me on Instagram or Facebook (@litecravings) and use the hashtag #litecravingsrecipes. I sometimes miss a tag here or there, but I always check in on the hashtag.
Dole Whip Popsicles
Ingredients
- 16 ounces frozen or fresh pineapple
- 2/3 cup full fat, canned coconut milk
- 1 tablespoon lime juice about half a lime
Instructions
- Before opening your coconut milk, make sure you shake the can vigorously to evenly distribute the coconut cream and milk.
- Place all ingredients in a blender or high-powered food processor and blend until smooth. If using frozen fruit, it make take a little longer to blend everything together.
- Evenly distribute mixture into a popsicle mold that makes 10 popsicles.* Cover and insert sticks.
- Freeze for about 2 hours, until complete firm.
I can’t wait to try this!! Do you think canned pineapple chunks would work?
That could work, but make sure they are packed in water, not in juice or syrup.
awwwww I hate coconut. Could I use anything else. As these sound great.
Aww too bad. To be honest, I don’t taste a ton of coconut in these. That’s more for the texture. But if you are very sensitive, maybe try using half and half? Just know that the points/cals would increase.
Can you please tell me the protein count for these bars. I follow an older version of WW and need that to figure out the points. Thank you!
There are 0 grams of protein in the bars.
This was amazing, but doesn’t the frozen pineapple turn into more points when it’s blended?
Only if you drink it, like a smoothie. Glad you liked the recipe!