Creamy Frozen Citrus Whip

This Tropical Fusion snack recipe combines authentic flavors with modern cooking techniques. Ready in 10 minutes, serves 4 people. Serve immediately in chilled highball glasses. Garnish with a fresh lime wheel, a sprig of mint, and a dusting of lime zest on top for …

Cuisine: Tropical Fusion Type: Snack Time: 10 min Servings: 4 Calories: 233 per serving
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Nutrition Information

Each serving contains approximately 233 calories and 6.0g of protein. Macronutrients include 32.0g carbohydrates and 9.0g fats per serving.

Per Serving

Calories
233
Protein
6.0g
Carbohydrates
32.0g
Fats
9.0g

Total

Calories
932
Protein
24.0g
Carbohydrates
128.0g
Fats
36.0g

Ingredients

This recipe requires 7 ingredients. All ingredients are commonly available at grocery stores.

  • 20.0 oz Frozen Pineapple Chunks
    Unsweetened, frozen solid (approx. 4 cups)
  • 1.0 cup Plain Greek Yogurt
    Unsweetened, full-fat or 2%
  • 0.5 cup Unsweetened Coconut Milk
    Canned, full-fat, shaken well before measuring
  • 2.0 whole Fresh Limes
    Zest of 2, juice of 1.5, slice remainder for garnish
  • 1.0 whole Fresh Lemon
    Juiced completely
  • 2.0 tbsp Raw Honey
    Or pure maple syrup, adjust to taste
  • 4.0 whole Fresh Mint
    Fresh sprigs for garnish, rinsed

Instructions

Follow these 3 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Preparation & Mise en Place

  1. Gather equipment: High-speed blender, cutting board, sharp knife, citrus zester, juicer, spatula, and 4 serving glasses. Place glasses in the freezer to chill.
  2. Wash 2 whole limes, 1 whole lemon, and 4 sprigs of fresh mint under cold water and pat dry.
  3. Zest 2 limes carefully, avoiding the bitter white pith. Set zest aside.
  4. Cut the lemon in half and juice fully. Cut 1.5 limes and juice them. Slice the remaining 0.5 lime into 4 wheels for garnish.
  5. Measure 1 cup (240ml) Plain Greek Yogurt, 0.5 cup (120ml) Unsweetened Coconut Milk, and 2 tbsp (30ml) Raw Honey. Open the 20 oz (570g) bag of Frozen Pineapple Chunks.

2. Layering & Blending

  1. Add liquid ingredients to the blender jar first: 0.5 cup (120ml) coconut milk, lemon juice, lime juice, 2 tbsp (30ml) honey, and 1 cup (240ml) yogurt.
  2. Add solid ingredients on top: lime zest and 20 oz (570g) Frozen Pineapple Chunks.
  3. Secure the lid tightly. Pulse 5 to 10 times to break up the hard frozen pineapple chunks.
  4. Blend on high speed until the mixture is smooth and creamy. Use a tamper to push ingredients into the blades if necessary.

3. Plating & Garnish

  1. Retrieve the chilled glasses from the freezer.
  2. Use a spatula to scoop the thick frozen whip evenly into the 4 glasses.
  3. Garnish each glass with a lime wheel and a sprig of fresh mint. Serve immediately.

Plating

  1. Retrieve the chilled highball glasses from the freezer immediately before serving to keep the dessert frosty.
  2. Transfer the blended citrus mixture into a piping bag fitted with a large star nozzle to pipe a classic soft-serve swirl, or use a chilled ice cream scoop to stack round mounds high in the glass.
  3. Place a fresh lime wheel on the rim of the glass and tuck a vibrant sprig of mint into the top of the whip for height and visual contrast.
  4. Finish by grating fresh lime zest directly over the peak of the whip to release aromatic oils and add bright green speckles, then serve immediately.

Family Beverage

Sparkling water with cucumber slices to cleanse the palate

Alcohol Beverage

A shot of Silver Tequila or White Rum served on the side

Serving Suggestions

Serve immediately in chilled highball glasses. Garnish with a fresh lime wheel, a sprig of mint, and a dusting of lime zest on top for extra aroma.

Notes

For the smoothest texture, ensure the blender is powerful enough to crush the ice completely. Using frozen yogurt cubes instead of plain ice can result in an even creamier consistency. Adjust the amount of honey or maple syrup based on the tartness of the fresh citrus juice.

Storage

Transfer any leftovers to an airtight container immediately to maintain the frozen structure. Press a sheet of wax paper or parchment directly against the surface of the whip to prevent ice crystals from forming, then seal the lid tight. Keep in the freezer for up to 1 week, noting that the texture will become firmer than when freshly blended.

Freezing

Freeze in a sealed, freezer-safe container leaving a small amount of space for expansion. When ready to serve, allow the container to sit on the counter for 10 to 15 minutes to soften. For the best whipped consistency, return the semi-thawed mixture to a blender with a splash of coconut milk and pulse briefly until creamy and smooth again.

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