Dole Whip inspired Pineapple Freeze

Happy Mother's Day to all you moms out there!  It is a beautiful, sunny day here in Puget Sound and therefore I decided to make something cold.  This frosty treat is inspired by the Dole Whips you can get at Disney resorts.  Truth be told, it has been 20 some odd years since I have been to Disney, so I have not actually had one.  This is dairy free and could also be used as a base for a Pineapple Daiquiri or Piña Colada.  Just let it freeze hard, add a splash of rum and give it a whirl in the blender.  Or just enjoy this pineapple sherbet-like freeze as is.  Hubby liked it even with the slight coconut flavor.  ☺  And of course the kiddos loved it.  Now we'll have to head to Disney next summer and try out the "real" thing.  Although now that I've seen the ingredients, I know R can't have one.  So really, I will enjoy being able to make it without the extras:   

DOLE WHIP INGREDIENTS: Water*, Sugar, Dextrose, Pineapple Juice Concentrate, Coconut Oil**, Stabilizers (Cellulose, Xanthan Gum, Locust Bean, Karaya Gum, Pectin), Silicon Dioxide (Anticaking), Corn Syrup Solids, Citric Acid, Sodium Caseinate (A Milk Derivative), Artificial Flavor, Potassium & Sodium Phosphate, Mono & Diglycerides, Artificial Color (Yellow 5 & 6), Soy Lecithin.  **Adds a trivial amount of fat (Needed for Fat Free claim)

Now all that sugar and those additives gives it the smooth addictive flavor I'm sure it has.  So I will enjoy my version with a little bit of fat to slow down the absorption of the sugar.  Better for your body anyway.  If you really wanted to try a fat free version, I would say use coconut water or pineapple nectar instead of the coconut milk.  The reason I recommend organic citrus is because it is a highly sprayed crop.  So when I see a good deal on a bag or organic limes or lemons, I grab them to take home and zest and juice.  Both the zest and the juice freeze fabulously.  If you want to freeze in ice cube trays for pre-measured tablespoons, go for it.  I've been too lazy to do that, but I should.  This recipe can be halved or the mix refrigerated/frozen in batches if needed.

Pineapple Freeze (Sherbet)
makes 10 servings

2 (20 oz.) cans crushed or chunked pineapple, undrained (go ahead and get Dole for a hint of authenticity)
2 tbsp lime juice (fresh organic preferred)
2 tbsp lemon juice (fresh organic preferred)
½ cup evaporated cane sugar
1 (13.66 oz) can coconut milk (I love Thai Kitchen Organic)

Put all the ingredients in a blender or vitamix and puree on highest speed until very smooth.  Chill in refrigerator until ready to freeze.  (If you plan ahead and chill the canned items, it should be ready to go quickly.)  Freeze in ice cream freezer according to manufacturer's directions.  When it is soft serve consistency, spoon into serving dishes or fill a bag with a very large star tip and pipe out soft serve style.  

If you do not have an ice cream freezer I would suggest filling some freezer Ziploc bags with the mix and freezing until fairly firm, squishing them on occasion.  Then whirl them in the blender until smooth and creamy using additional juice if needed to blend.

Serve in a glass of pineapple juice for a "Dole Whip float."

Now take it out and enjoy the sun!