📖 Instructions

1. First things first, you gotta make sure your pineapple is properly frozen. Take a fresh, ripe pineapple, peel it, core it, and cut it into roughly 1-inch chunks. Lay these chunks in a single layer on a baking sheet lined with parchment paper. This stops them from sticking together in a big frozen clump. Pop that baking sheet into the freezer for at least 4 hours, or even better, overnight, until the chunks are solid.
2. Once your pineapple is frozen solid like little golden ice cubes, grab your trusty high-speed blender or food processor. Make sure it's nice and sturdy, because we're about to give it a workout.
3. Carefully transfer all the frozen pineapple chunks into the blender. Next, pour in your full-fat coconut milk. If you're using canned coconut milk, make sure to get the creamy part from the top—that's where all the magic happens for smoothness.
4. Now, here's the fun part: blending! Start by pulsing the mixture a few times. Don't just hit 'on' and walk away; this is a process. You'll notice the pineapple breaking down into small, icy bits. It'll look a little crumbly and chunky at first, almost like frozen slush. Don't panic; this is completely normal.
5. Use a tamper (if your blender has one) or pause the blender and scrape down the sides with a sturdy spatula. You'll need to do this often, probably every 30 seconds to a minute, to push the frozen bits down towards the blades. This is crucial for achieving that smooth, creamy consistency.
6. Gradually increase the blender speed to medium-high. Keep blending, scraping, and tamping until the mixture transforms from icy crumbs into a thick, soft-serve-like consistency. It should be smooth and creamy, without any large chunks of pineapple. This might take anywhere from 3 to 7 minutes, depending on your blender's power.
7. Once it reaches that perfect soft-serve texture, you have two options. You can serve it immediately for a classic soft-serve experience, piping it into bowls or cones. Or, if you prefer a firmer whip, transfer it to an airtight container and freeze it for another 30-60 minutes. Just remember, if you freeze it too long, it will become very hard and you'll need to let it soften slightly before scooping.
8. Garnish your dairy-free pineapple whip with a fresh pineapple slice, a sprinkle of toasted coconut, or a sprig of mint for a beautiful presentation. Serve it up and watch those happy faces appear. Enjoy your little slice of dairy-free paradise!