Orange Pineapple Pudding
Indulge in the tropical decadence of Orange Pineapple Pudding, a silky and refreshing dessert that combines the tangy sweetness of citrus with the tropical allure of pineapple. This luscious pudding is crafted from a blend of fresh orange juice, pineapple juice, and a hint of orange zest, giving it a burst of fruity brightness with every bite. Finely chopped pineapple chunks add a delightful texture, while creamy egg yolks and butter create a luxuriously smooth consistency. Perfectly balanced with a dollop of whipped cream and a sprig of mint for garnish, this pudding makes an elegant treat for any occasion. Whether you're hosting a summer gathering or craving a vibrant dessert, this easy-to-make recipe is a crowd-pleasing delight.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups orange juice
- 1 cup pineapple juice
- 0.5 cup granulated sugar
- 3 tablespoons cornstarch
- 0.25 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon orange zest
- 0.5 cup pineapple chunks, finely chopped
- 1 cup whipped cream
- 1 spring mint leaves (optional, for garnish)
Instructions
In a medium saucepan, whisk together orange juice, pineapple juice, granulated sugar, cornstarch, and salt until combined and smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken (about 5-7 minutes).
In a small bowl, lightly beat the egg yolks. Gradually add a few spoonfuls of the hot mixture to the egg yolks, whisking vigorously to temper them.
Slowly pour the tempered egg yolks back into the saucepan, whisking continuously to avoid curdling.
Reduce the heat to low and continue stirring until the pudding is thick and creamy (about 3-4 minutes). Do not allow the mixture to boil.
Remove the saucepan from heat and immediately stir in the butter and orange zest until fully melted and incorporated.
Fold in the finely chopped pineapple chunks, ensuring they are evenly distributed throughout the pudding.
Transfer the pudding to a bowl or individual serving dishes. Cover the surface with plastic wrap to prevent a skin from forming.
Allow the pudding to cool to room temperature, then refrigerate for at least 2-3 hours, or until chilled.
Before serving, top with a dollop of whipped cream and garnish with mint leaves for a fresh, vibrant finish.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 31.3 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
