This tropical delight combines the creamy sweetness of mangoes and coconuts into a refreshing Dole Whip. Topped with crunchy coconut chips, it’s perfect for a summer treat or a quick dessert to transport you to a sunny beach.
Ingredients:
- 2 cups frozen mango chunks
- 1 cup canned coconut milk (full-fat for creaminess)
- 2 tablespoons honey or maple syrup (optional, for added sweetness)
- 1 teaspoon vanilla extract
- ½ cup unsweetened coconut chips (for topping)
Instructions:
- Blend the Whip:
Combine frozen mango chunks, coconut milk, honey (if using), and vanilla extract in a blender. Blend until smooth and creamy. - Adjust Consistency:
If the mixture is too thick, add a little more coconut milk, one tablespoon at a time, until it reaches the desired consistency. - Chill (Optional):
For a firmer texture, transfer the mixture to a container and freeze for 15–20 minutes. - Toast Coconut Chips:
Heat a dry skillet over medium heat. Add coconut chips and toast for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool. - Assemble and Serve:
Scoop the Dole Whip into bowls or cones. Sprinkle toasted coconut chips on top. Serve immediately and enjoy!
This easy recipe is dairy-free, vegan (if using maple syrup), and bursting with tropical flavors.