Pineapple Cream Pudding
Indulge in the tropical decadence of Pineapple Cream Pudding, a silky dessert that promises to delight every palate. This creamy, no-bake treat combines the refreshing sweetness of pineapple with the velvety richness of heavy cream and a hint of vanilla. A touch of gelatin ensures the pudding sets to perfection, while chunks of pineapple add delightful bursts of fruitiness in every bite. Whether you use fresh or canned pineapple, this recipe is quick to prepare and ideal for special occasions or a simple midweek indulgence. Serve it chilled with a garnish of whipped cream or fresh mint for an elegant finishing touch. Perfect for fans of easy pudding recipes, tropical desserts, or custard-based creations, this Pineapple Cream Pudding is sure to be a hit!
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Recipe Information
Ingredients
- 250 grams Pineapple chunks (fresh or canned)
- 100 grams Sugar
- 500 milliliters Milk
- 200 milliliters Heavy cream
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 2 teaspoons Gelatin powder
- 3 tablespoons Water (for gelatin)
- Optional: Fresh mint leaves or whipped cream
Instructions
In a small bowl, sprinkle the gelatin powder over 3 tablespoons of water and let it sit for 5 minutes to bloom.
If using canned pineapple, drain it well to remove any excess liquid. If using fresh pineapple, chop it into small chunks. Blend half of the pineapple into a smooth puree and set aside.
In a medium saucepan, combine the milk, sugar, and cornstarch. Whisk thoroughly to dissolve the cornstarch, ensuring no lumps remain.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. This will take about 8-10 minutes.
Once thickened, remove the saucepan from the heat and stir in the bloomed gelatin until fully dissolved.
Add the pineapple puree, heavy cream, and vanilla extract to the mixture, mixing well to combine.
Gently fold in the remaining pineapple chunks for added texture.
Pour the pudding mixture into serving bowls, ramekins, or a large dish. Cover with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
Refrigerate the pudding for at least 4 hours or until set.
Garnish with fresh mint leaves or whipped cream before serving, if desired.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 150.2 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 678 mg | 52% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1089 mg | 23% | |
*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.
