This is perfect for a hot day.
- 3 c. pineapple juice
- 20 oz. frozen pineapple chunks
- 3/4 c. cream of coconut
- 1/4 tsp. kosher salt
- 4-5 c. vanilla ice t
- maraschino cherries
Yields Approximately 6 3/4 cups of pineapple whip.
In a blender or food processor place all the ingredients except for the maraschino cherries and pulse until combined. Can be served immediately or chill to firm up the pineapple whip.