Did you know you can freeze pineapple chunks in case if buy a huge pineapple and have too much extra that you don’t want to eat anymore? These frozen pineapple can be turned into a frozen pineapple dessert and you can make more than one of them! Take your pick of these dessert recipes using pineapple, from a whipped pineapple soft serve ice cream, cupcakes and a delicious smoothie bowl.
1. Pineapple Whip
Ingredients
- 450 gm frozen pineapples
- 115 gm coconut cream, chilled
- 3-4 tbsp powdered sugar
- 1-2 tsp lemon or lime juice
Instructions
- Add the frozen pineapple chunks to a high-speed blender or mixer grinder, and pour in the cold coconut cream. Add the sugar, to taste along with a teaspoon of lemon or lime juice.
- Blend the mixture around 5-10 times to break down the frozen pineapple chunks, to make it easier for your blender to run later.
- Blend again, continuously, until smooth and creamy. Make sure to pause in between to scrape down the sides of your blender. You’ll have an icy chunk mixture with a smooth, creamy consistency similar to soft-serve ice cream in the end.
- Taste the pineapple whip and add more sugar and lemon or lime juice as per taste. Your fruit whip should be thick but still blendable. If it's too thick, add a little more coconut cream.
- Serve right away by scooping the pineapple whip directly into bowls and enjoy it like soft-serve ice cream.
- If you want a more fun serving option, spoon the pineapple whip into a bowl and keep it in the freezer for about 20-30 minutes. This will firm up the dessert, just enough for piping.
- After the freezing period, scoop it into a piping bag fitted with a 1M tip and pipe swirl into serving glasses.
- If you want your swirls to hold their shape longer (great for serving at parties or taking photos), place the piped swirls back in the freezer for another 30 minutes. This helps them maintain that perfect spiral shape without melting too quickly.
2. Piña Colada Cupcakes
Ingredients:
Coconut-Pineapple Cupcakes
- 340 gm unsalted butter, at room temperature
- 540 gm granulated sugar
- 275 gm egg whites, room temperature
- 575 gm all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 225 gm coconut milk + enough whole milk to make 455 gm total
- 225 gm frozen pineapple chunks, pureed
- 2 tsp vanilla extract
Coconut Buttercream Frosting
- 115 gm coconut cream
- 115 gm butter, room temperature
- 425 gm powdered sugar
- ½-1 tsp vanilla
- Sweet coconut flakes, for garnish (optional)
Instructions:
- Preheat the oven to 180°C and line two 12-cup muffin tins with cupcake liners.
- Take the frozen pineapple chunks and puree them in a food processor until completely smooth. Mix it with the coconut milk, adding enough whole milk to reach 455 gm total.
- Sift flour, baking powder, and salt into a medium bowl and whisk. Set aside.
- To a large bowl, add butter and beat until it's creamy and smooth. Gradually add the sugar while beating and beat for 5 minutes until pale and fluffy, almost like whipped cream.
- Add the whisked egg whites, a little at a time, while beating. Then add the vanilla and mix until incorporated.
- Divide the flour mixture into 3 parts, the pineapple-milk mixture into two. Add the flour first into the butter-egg bowl, mix, then follow with the pineapple-milk mixture and mix again. Alternate and end with the flour mixture. Mix until just combined otherwise the cupcakes won’t be fluffy and light.
- Fill each cupcake liner about 2/3 full. Don't overfill, or they'll overflow while baking.
- Bake for 15-20 minutes, rotating the pans halfway through. Let them cool in the pans for five minutes before transferring to a wire rack.
For the Frosting:
- While the cupcakes cool completely, make the coconut frosting.
- Whip the coconut cream and butter together until combined well and fluffy. Add the powdered sugar gradually, mixing well between adding it. Mix in the vanilla to taste.
- Beat until the frosting becomes light and fluffy, about three to four minutes. If it's too thick, add a tiny splash of milk. Too thin? Add more powdered sugar.
- Once the cupcakes are completely cool, generously frost each one using a snipped-off piping bag. Sprinkle with coconut flakes as garnish.
3. Pineapple Smoothie Bowl
Ingredients:
- 1 frozen banana (about 120 gm)
- 225 gm frozen mango
- 225 gm frozen pineapple
- 60-80 ml coconut milk
Optional Toppings: Fresh kiwi slices, diced fresh mango, coconut flakes, muesli, chia, flax seeds, chopped toasted nuts, nut-based butter
Instructions:
- Add the frozen banana first to a high-powered blender then add the mango and pineapple.
- Pour 60 ml of coconut milk then blend, you need a thick barely pourable consistency otherwise, what you’ll have is a drink.
- Blend on low speed to break up the frozen chunks. Make sure to stop sometimes to scrape down the sides and redistribute the unblended fruit chunks.
- Quickly transfer to serving bowls and top with fruit slices or chunks, nuts, and seeds, and enjoy.