This Strawberry Dole Whip is my go-to bright, fruity treat for hot afternoons and for when I want dessert without turning on the oven. I first stumbled on this combination on a summer afternoon when my kids wanted ice cream but I only had frozen berries and a half carton of coconut milk in the fridge. The result — a creamy, sorbet-like swirl that tastes like sunshine — became an instant favorite. Bright strawberry flavor rounded out with a tropical pineapple edge creates a texture that's smooth and scoopable, with a hint of coconut that keeps it rounded and luxurious.

I love how simple this is: no churning, no ice cream machine, and no long list of ingredients. The texture can be fluffed immediately from the blender for a soft-serve experience, or returned to the freezer for a firmer scoop. It’s naturally colorful, fragrant, and adaptable for kids and grown-ups alike. Because it uses pantry and freezer staples — frozen strawberries, pineapple juice, and coconut milk — it’s one of those dependable recipes I pull out when I want something impressive without fuss.

Ingredients

• Frozen strawberries (2 cups): Look for whole, unsweetened berries in a sturdy bag — larger whole berries give better texture than pre-sliced. I prefer store-brand frozen whole strawberries or organic brands when available; thaw slightly if your blender struggles.
• Pineapple juice (1/2 cup): Canned or bottled 100% pineapple juice adds natural acidity and tropical flavor. If using fresh juice, strain out pulp for a silkier finish.
• Unsweetened coconut milk (1/2 cup): Use the carton variety for a lighter result; canned full-fat will make it much richer. Brands like So Delicious or Silk carton coconut milk are reliable and keep the mixture dairy-free.
• Lemon juice (1 tablespoon): Freshly squeezed brightens the fruit flavors and prevents the sweetness from tasting flat. Bottled will work in a pinch but fresh is more vibrant.
• Powdered sugar (2 tablespoons): Easily dissolves for a smooth texture; adjust to taste. Replace with maple syrup or agave if you prefer liquid sweeteners (use 1 tablespoon and taste).

Instructions

Prepare ingredients: Measure frozen strawberries so they’re loosely packed into the cup measurement; this helps your blender handle them. Chill the pineapple juice and coconut milk if possible — colder liquids keep the mixture thick and help avoid overheating the blender motor. Blend to start: In a high-speed blender, add pineapple juice and coconut milk first, then frozen strawberries and lemon juice. Pulse on low to break up large chunks for 20–30 seconds, then increase to medium-high until the mixture becomes velvety. Use short bursts to avoid heating the mixture — you want it smooth but not slushy. Sweeten and fine-tune: Taste after the first blend. Add 2 tablespoons powdered sugar, or less if you prefer tart. Blend again for 10–15 seconds to incorporate. If the mix is too thick to blend, add 1 tablespoon more pineapple juice at a time; if too thin, add a few ice cubes or a bit more frozen fruit. Serve or freeze: For soft-serve, scoop immediately into bowls or cones and serve. For firmer texture, transfer to a shallow, freezer-safe container and freeze 20–30 minutes; stir once during that time to keep it smooth. If frozen longer, let sit at room temperature 5 minutes before scooping.

Storage Tips

Store leftovers in an airtight, freezer-safe container for up to 2 months, though the best texture is within two weeks. Press plastic wrap directly on the surface to prevent ice crystals. To rework a frozen block, let it sit at room temperature for 5–10 minutes, then stir vigorously or pulse in a blender until smooth. For single-serve portions, freeze in silicone muffin cups and pop them out quickly for snack-sized treats.

Ingredient Substitutions

Swap the coconut milk for almond, oat, or soy milk for different flavor profiles — use plant-based half-and-half for a richer mouthfeel. Replace powdered sugar with 1 tablespoon maple syrup or agave (add slowly and taste). For a tangier result, sub half the pineapple juice with orange juice. To reduce sugar, use a natural sweetener like stevia that dissolves well; start with a small amount and adjust.

Serving Suggestions

Serve in chilled bowls or waffle cones for a nostalgic touch. Garnish with torn fresh mint, toasted coconut flakes, or a sprinkle of granola for texture contrast. Pair with grilled pound cake slices for an elegant summer dessert, or spoon over yogurt and granola for a brunch-style parfait. For a kid-friendly presentation, add colorful sprinkles or small fruit skewers.

Seasonal Adaptations

In winter, use frozen berries and swap pineapple juice for a splash of orange-cranberry juice to make a festive twist. In late summer, when fresh strawberries are abundant, briefly freeze hulled berries on a tray for 30–60 minutes before pulsing to preserve bright fresh-animal flavor. For autumn, add a pinch of ground ginger or cinnamon and swap coconut milk for full-fat canned coconut for a spiced finish.

Meal Prep Tips

Make a double batch and portion into freezer-safe containers for quick dessert options all week. Use small mason jars or silicone molds for individual servings. Label containers with the date to track quality. When ready to serve, transfer to the fridge for 10 minutes, or run under warm water briefly to loosen the container, then scoop. For gatherings, set out toppings — citrus zest, toasted coconut, and chopped macadamia nuts — so guests can customize.

Success Stories

At a recent summer potluck, I brought this as a light dessert and several people asked for the recipe. Someone who usually avoids coconut said it was the most refreshing thing they’d had all day, and a neighbor made a larger batch the next week and sent me a photo of the kids licking the bowls clean. It’s become the dessert I trust to satisfy a crowd while keeping the treat simple and wholesome.

There’s joy in making something that feels indulgent but is rooted in real fruit — I hope you make this Strawberry Dole Whip and find your own small celebrations in each scoop.