Creamy Pineapple Dessert Without Gelatin

Optional Garnishes

• Toasted coconut flakes

• Chopped fresh pineapple

• Whipped cream or mint leaves for topping

🔪 Preparation

Step 1: Prepare the Pineapple Mixture

1. Drain the crushed pineapple, reserving about ½ cup of the juice.

2. In a saucepan, combine the pineapple, reserved juice, and sugar.

3. Cook over medium heat for 5–7 minutes, stirring occasionally, until the mixture slightly thickens and the pineapple softens.

4. Remove from heat and let cool.

💡 Tip: Avoid overcooking — you want the pineapple to stay juicy and vibrant, not jammy.

Step 2: Thicken the Cream Base (Without Gelatin)

1. In another saucepan, whisk together milk and cornstarch until smooth.

2. Place over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (about 5–6 minutes).

3. Remove from heat and stir in sweetened condensed milk, vanilla extract, and a pinch of salt.

4. Let this mixture cool to room temperature.

Step 3: Whip the Cream

1. In a large chilled bowl, beat the heavy cream until soft peaks form.

2. Gently fold the cooled condensed milk mixture into the whipped cream using a spatula.

3. Mix until smooth and creamy — this creates a light mousse-like texture without gelatin.

Step 4: Combine and Chill

1. Fold in the cooled pineapple mixture until evenly distributed.

2. Spoon into dessert cups, a serving dish, or a glass trifle bowl.

3. Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the texture to set.

Step 5: Serve and Garnish

Before serving, top with:

• A sprinkle of toasted coconut flakes,

• A few fresh pineapple chunks, or

• A swirl of whipped cream and a mint leaf for a tropical finish.

Serve chilled and enjoy the creamy, fruity perfection!