Tart Pineapple Pudding
Dive into the vibrant, citrusy delight of Tart Pineapple Pudding, a creamy and refreshing dessert that’s bursting with tropical flavors. This easy-to-make treat combines tender, caramelized chunks of fresh pineapple with a velvety, custard-like pudding made from milk, heavy cream, and egg yolks. A splash of lemon juice amplifies the tangy notes, while a touch of vanilla and buttery richness balances the sweetness. Perfectly chilled and optionally topped with crushed graham crackers or cookies for a satisfying crunch, this dessert is as elegant as it is effortless. With just 15 minutes of prep time, it’s an ideal choice for summer gatherings, family dinners, or any occasion that calls for a tropical escape.
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Recipe Information
Ingredients
- 2 cups (diced) Fresh pineapple
- 0.5 cup Granulated sugar
- 0.25 cup Cornstarch
- 2 cups Milk
- 1 cup Heavy cream
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon juice
- 2 tablespoons Unsalted butter
- 0.5 cup Crushed graham crackers or cookies (optional, for serving)
Instructions
In a medium saucepan over medium heat, combine the diced pineapple, 1/4 cup of granulated sugar, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the pineapple is tender and the mixture thickens slightly. Remove from heat and set aside to cool.
In a separate bowl, whisk together the remaining 1/4 cup of sugar, cornstarch, and egg yolks until smooth and well combined.
In a large saucepan, heat the milk and heavy cream over medium heat until small bubbles form around the edges (do not let it boil).
Gradually pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
Cook the pudding mixture over medium heat, stirring constantly, until it thickens to a creamy, custard-like consistency. This should take about 5–7 minutes.
Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until fully incorporated.
Gently fold in the pineapple mixture until evenly distributed throughout the pudding.
Transfer the pudding to individual serving bowls or one large serving dish. Cover with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until fully set.
Optional: Serve with crushed graham crackers or cookies sprinkled on top for added texture.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 29.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 115 mg | 9% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 194 mg | 4% | |
*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.
