The photo appears to show a pineapple frozen-yogurt/soft-serve dessert. Frozen pineapple blended with yogurt can produce the thick soft-serve texture shown.
Ingredients — 4 cups
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4 cups frozen pineapple chunks
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1 cup thick Greek yogurt
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2–3 tbsp honey or condensed milk, optional
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1 tsp vanilla
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2–4 tbsp milk, only if needed
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½ cup finely chopped nuts, optional
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Pineapple pieces for topping
Method
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Freeze pineapple until completely solid.
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Add frozen pineapple, yogurt, vanilla and honey to a powerful blender/food processor.
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Blend, stopping to scrape the sides, until thick, smooth and creamy.
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Add milk 1 tablespoon at a time only if the blender needs help.
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Serve immediately for soft-serve texture, or freeze 15–30 minutes for firmer scoops.
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Pipe into clear cups using a star nozzle and garnish with pineapple and nuts.
Nut information
Good choices: almonds, pistachios, cashews, walnuts or pecans. Toasting them lightly gives better flavor. For a nut-free version, use toasted coconut or simply omit them. If serving someone with a nut allergy, avoid cross-contact and check yogurt/toppings for allergen statements.
Q&A
Can I use fresh pineapple? Yes—cut and freeze it first.
Can I make it without yogurt? Yes, but it will be less creamy; coconut cream can work as an alternative.
Why is mine watery? Too much liquid or partially thawed pineapple.
Can I make it ahead? Yes, but it becomes harder when fully frozen; let it soften briefly before serving.
Is it very sweet? Pineapple provides substantial natural sweetness, so taste before adding honey. A USDA-style pineapple frozen yogurt can be made without added sugar.