Ninja Slushy Copycat Pineapple Dole Whip for a Tropical Treat

How to Make Ninja Slushy Copycat Pineapple Dole Whip for a Tropical Treat

1. 1

   Step 1: Quick prep and soften

   Remove the frozen pineapple and banana from the freezer and let sit for 1–3 minutes — just enough to take the deepest chill off so the blades can break them up cleanly. While they rest, shake the can of coconut milk and measure the cream of coconut, sugar, vanilla, and salt.
   
2. 2

   Step 2: Load the Ninja slushy maker

   Add the pineapple, banana, coconut milk, cream of coconut, powdered sugar, vanilla, and salt to the Ninja slushy pitcher or bowl. Use the slushy/crush setting or short blend pulses to start breaking down the fruit into a coarse slush; do not run continuously for long periods.

   For this step

   • 3 cupsFrozen pineapple chunks
   • 1 medium (sliced)Frozen ripe banana (sliced)
   • 1/2 cupFull-fat canned coconut milk (well shaken)
   • 1/4 cupCream of coconut (e.g., Coco López)
   • 3 tablespoonsPowdered (icing) sugar
   • 1 teaspoonPure vanilla extract
   • a pinchFine sea salt (a pinch)
   
3. 3

   Step 3: Build the soft‑serve texture

   Pulse in 10–15 second bursts, pausing to scrape the sides and fold the mixture so it processes evenly. If the mixture is too thick to move, add 1 tablespoon at a time of cold pineapple juice or coconut milk and pulse again; if it's too thin, give it another short blast then let it rest for a minute to thicken.
   
4. 4

   Step 4: Adjust and chill if needed

   Taste and adjust sweetness or vanilla as desired; if it’s too soft for piping, transfer to a bowl or piping bag and freeze for 5–10 minutes until scoopable. If it firms up too much after the short freeze, let it sit a minute at room temperature and stir until it ribbons.
   
5. 5

   Step 5: Serve and garnish

   Spoon or pipe the Dole Whip into cups or cones, creating a soft‑serve swirl for presentation. Finish with toasted shredded coconut, a lime wedge, or fresh pineapple chunks and serve immediately.

   For this step

   • 2 tablespoonsToasted shredded coconut (garnish)
   

1. Remove the frozen pineapple and banana from the freezer and let sit for 1–3 minutes — just enough to take the deepest chill off so the blades can break them up cleanly. While they rest, shake the can of coconut milk and measure the cream of coconut, sugar, vanilla, and salt.
2. Add the pineapple, banana, coconut milk, cream of coconut, powdered sugar, vanilla, and salt to the Ninja slushy pitcher or bowl. Use the slushy/crush setting or short blend pulses to start breaking down the fruit into a coarse slush; do not run continuously for long periods.
3. Pulse in 10–15 second bursts, pausing to scrape the sides and fold the mixture so it processes evenly. If the mixture is too thick to move, add 1 tablespoon at a time of cold pineapple juice or coconut milk and pulse again; if it's too thin, give it another short blast then let it rest for a minute to thicken.
4. Taste and adjust sweetness or vanilla as desired; if it’s too soft for piping, transfer to a bowl or piping bag and freeze for 5–10 minutes until scoopable. If it firms up too much after the short freeze, let it sit a minute at room temperature and stir until it ribbons.
5. Spoon or pipe the Dole Whip into cups or cones, creating a soft‑serve swirl for presentation. Finish with toasted shredded coconut, a lime wedge, or fresh pineapple chunks and serve immediately.