5-Minute Pineapple Sorbet (Dole Whip Dupe!)

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Jar of dole whip pineapple sorbet next to a food processor and pineapple

If you’ve been to Disneyland, you may know that just outside the Tiki Room, on the edge of Adventureland, there’s a little shack selling an addictively creamy and delightful treat called Dole Whip. It’s like pineapple sorbet — and it’s tropical refreshment at its best. We’re SO excited to share this quick & easy DIY version that’s vegan and naturally sweetened

Just 3 simple ingredients, 5 minutes, and a food processor required to transport you to the bustling streets of Disney, or a relaxing tropical beach — your pick! Let’s whip it up! 

Fresh and frozen pineapple, coconut cream, agave, and coconut water

How to Make Dole Whip

This naturally sweet, dairy-free take on Dole Whip comes together in a food processor with just 3 simple (and wholesome) ingredients: frozen pineapple, coconut cream, and coconut water.

While frozen pineapple creates the creamy, tart-sweet base, coconut cream adds richness, and coconut water adds sweetness, electrolytes, and enough liquid to get it blending.

Pineapple chunks, coconut cream, and coconut water in a food processor

For maximizing sweetness, we like to freeze fresh pineapple when it’s at its peak ripeness. We find store-bought frozen pineapple usually isn’t as sweet or flavorful, but it does work in this recipe. You’ll just want to taste test and consider adding the optional agave for a little extra sweetness.

Creamy dole whip-inspired pineapple sorbet in a food processor

We hope you LOVE this pineapple sorbet! It’s:

Creamy
Bright
Naturally sweet
Inspired by Dole Whip
Quick & easy
& Super tropical!

We love it as a refreshing snack or dessert, especially on hot summer days.

More Sorbet Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Using a spoon to show the creamy texture of the sorbet

5-Minute Pineapple Sorbet (Dole Whip Dupe!)

Creamy pineapple sorbet that’s naturally sweetened, vegan, and the ultimate dupe for Disneyland’s Dole Whip. Just 3 ingredients and 5 minutes required!
Author Minimalist Baker
Print
Top down shot of a bowl of pineapple sorbet topped with fresh mint leaves
5 from 6 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 (~1-cup servings)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly Best when fresh
Does it keep? Best when fresh

Ingredients

  • 2 cups frozen pineapple* (a 10-oz bag yields ~2 cups)
  • 1/4 cup canned coconut cream (we like Savoy)
  • 1/3 -1/2 cup coconut water
  • 1-2 Tbsp agave syrup (optional)

Instructions

  • Place all ingredients in a food processor and pulse until the pineapple is broken down into smaller pieces. Continue to pulse until the food processor begins to run smoothly, scraping down the sides as needed. Once there are very few pineapple pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible.
  • Enjoy immediately for best texture! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks, but is best when fresh.

Video

Notes

*For best flavor, use a pineapple that is sweet and fresh. We like to buy fresh ripe pineapple, chop into cubes, and freeze on a parchment-lined baking sheet. Then transfer to a sealed container to use in smoothies and sorbet.
*Nutrition information is a rough estimate calculated with the lesser amount of coconut water and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 208 Carbohydrates: 40.3 g Protein: 3.1 g Fat: 5.2 g Saturated Fat: 4.9 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 25 mg Potassium: 133 mg Fiber: 5 g Sugar: 8.2 g Vitamin A: 0 IU Vitamin C: 98 mg Calcium: 5.6 mg Iron: 0.8 mg

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  1. Lorien says

    This is such a great recipe – made it on Saturday morning and ate my portion, fresh, for breakfast. I told my husband that his half was in the freezer. He never ate his portion so I brought it to work and had it for breakfast today. It was perfectly spoonable after about 10-15 minutes. Would definitely make it again. *I’ve never tried Disney’s version but something tells me it’s not nearly as natural as this :)

    *Now all I have to find is a “dupe” of the Starbuck’s Paradise Drink ;)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Lorien. Thank you so much for your kind words and support! xo

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you’re enjoying it. Great idea, thank you for sharing, Dana! xo

  2. Laurie says

    Coconut cream is a big no-no for a whole food plant based diet and for my high cholesterol. It’s so disheartening to get excited about a delicious, healthy-looking recipe, to then find out I can’t make it. 😕

    • Support @ Minimalist Baker says

      Hi Laurie, you could try subbing another dairy-free milk of choice. It won’t be quite as thick, but should still be tasty!

  3. Stephanie says

    This is so good!! Just sweet enough, and refreshing!! I’ve made it several times already and am craving it constantly!! Thanks for sharing😋

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you’re enjoying it, Stephanie! Thank you for the lovely review! xo

  4. Sandra says

    I’ve made this today for the first time, it’s so delicious, creamy and refreshing, thank you so much.

    • Support @ Minimalist Baker says

      Hi Lydia, coconut water is the liquid from the inside of a fresh coconut. It’s a mostly clear, sweet liquid with less coconut taste than the liquid in the can of coconut cream. You can typically find it bottled at the grocery store either near the shelf-stable juices or in the refrigerated section near water/sports drinks. Hope that helps!

  5. Renee says

    Would it be possible to use a can of just coconut milk? A full fat coconut milk like is used for your delicious whipped cream recipe. Thank you!

    • Support @ Minimalist Baker says

      Hi Renee, it will make it more liquidy/less thick and creamy, so you might want to start with less coconut water to compensate. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Doreen, we haven’t tested that, but maybe! Our guess is that they wouldn’t get quite as creamy. Let us know if you try it!

      • Doreen Tucker says

        Thanks! I made it last night and it was scrumptious with peaches subbed for pineapple. The only odd thing was the frozen peaches froze a layer of the coconut cream on the bottom of the food processor that wouldn’t mix in. Other than that I give it 5 stars! Thank you :)

  6. Doris says

    This recipe looks fantastic! However, as a heart patient, I follow a Whole Food Plant Based diet and keep Salt, Sugar and Oil to a bare minimum. My concern is the coconut cream. Would Oat milk be an acceptable substitute? Soy: too strong a taste. Cashew: still too much fat.

    • Support @ Minimalist Baker says

      Hi Doris, we haven’t tried it but that would probably work well. The flavor will be different, but probably still delicious! Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Heather, we didn’t test this in our Vitamix so we aren’t sure if it would work. You would definitely need to use a tamper and possibly add more liquid, so it might turn out more like a thick smoothie and less like sorbet, but would still be tasty. Let us know if you give it a try!

  7. Sahara says

    Sounds delish. I use a Champion Juicer to make straight-up sorbet from any frozen fruit. Mostly I ripen and freeze myself. Pineapple, mango, banana/date, blueberry. Just froze nectarines—can’t wait to try. The Champion also makes nut butters, macadamia my current favorite.

    • Support @ Minimalist Baker says

      Hi Nancy, something like orange or apple juice would work well, you want something that will help the mixture blend while adding a touch of sweetness. Regular water might also work, but might change the flavor. Let us know how it goes!

  8. Caryn Shore-Genack says

    I am really excited about all of these frozen desserts…we are beneficiaries of the free food box distribution and I have Mango AND Pineapple…any suggestions how to reduce the size of the recipe considering it calls for a “can”? Thanks!

    • Support @ Minimalist Baker says

      Hi Caryn, we aren’t sure we understand the question, but you can reduce the serving size by clicking the “down” arrow next to “Servings” (in the section above the ingredients). Hope this helps!