pineapple whip

PIneapple Whip with Longans, Toasted Almonds, and Wafer Cookie

It’s been just too hot to cook or even bake. It’s been so hot I haven’t needed to bring butter to room temperature for creaming. I just put it straight from the fridge in the mixing bowl and let Gracie (my Kitchenaid mixer has a nickname) aerate the butter! The temperatures here in Thailand have been in the 40s as mid-summer scorches on. We’re in the middle of a drought, too.

So when I came across this recipe in Detoxinista for whipped pineapple, it sounded so cool and refreshing, and since fresh pineapple is no trouble at all here–I decided to give it a try. All you need is one whole fresh pineapple, cored and chopped. Freeze the pineapple. Put frozen pineapple with a cup of whole milk (you can substitute non-dairy milk), and honey to taste in a food processor. Process the ingredients until smooth and eat at once. I liked it with little bits of pineapple still in it. It didn’t come out as yellow as Detoxinista’s, probably because of the whole milk (and it’s melting already!) but it had a wonderful sweet-tart flavor of fresh pineapple.