Creamy Pineapple Dessert Without Gelatin (4-Ingredient Recipe)

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Step-by-Step Recipe

 Step 1: Prepare the Pineapple Mixture

Option A: With cornstarch (for sliceable firmness)

  1. In a small saucepan, pour in the entire can of crushed pineapple (juice and all).

  2. Add 1 tablespoon of cornstarch.

  3. Stir well to dissolve the cornstarch completely.

  4. Cook over medium heat for 3–5 minutes until it thickens slightly.

  5. Let it cool completely before mixing with other ingredients.

Option B: No-cook version (mousse-like dessert)

  • Simply empty the can of crushed pineapple (with juice) into a bowl and proceed.

🔎 Tip: If using fresh pineapple, cook it first. Raw pineapple contains bromelain, an enzyme that breaks down dairy proteins and can prevent setting.

 Step 2: Whip the Cream

  • Pour 1 cup of cold heavy cream into a mixing bowl.

  • Using a hand mixer or stand mixer, beat on medium-high speed until stiff peaks form.

  • This takes about 3–5 minutes. Don’t overwhip, or it can turn to butter.

🎯 Tip: Use a chilled bowl for best results.

 Step 3: Combine Condensed Milk and Pineapple

  • In a large mixing bowl, combine the cooled pineapple mixture with the can of condensed milk.

  • Stir until smooth and fully combined.

 Step 4: Fold in the Whipped Cream

    • Using a spatula, gently fold the whipped cream into the pineapple-condensed milk mixture.

  • Use light, circular motions to retain as much air as possible.

  • Fold until the mixture is homogenous and fluffy.

 Step 5: Pour and Set

  • Pour the mixture into your desired mold, serving bowl, or individual glasses.

  • Smooth the top with a spatula.

  • Cover with cling film and refrigerate for at least 4 hours, or preferably overnight.

⏰ Chilling allows the dessert to firm up and flavors to meld.

How to Serve

  • Garnish with toasted coconut, pineapple chunks, or mint leaves.

  • Can be served in elegant cups, scooped into bowls, or sliced like a cake (if set with cornstarch).

  • Pairs wonderfully with tea or coffee as a light summer dessert.

Step-by-Step Recipe

 Step 1: Prepare the Pineapple Mixture

Option A: With cornstarch (for sliceable firmness)

  1. In a small saucepan, pour in the entire can of crushed pineapple (juice and all).

  2. Add 1 tablespoon of cornstarch.

  3. Stir well to dissolve the cornstarch completely.

  4. Cook over medium heat for 3–5 minutes until it thickens slightly.

  5. Let it cool completely before mixing with other ingredients.

Option B: No-cook version (mousse-like dessert)

  • Simply empty the can of crushed pineapple (with juice) into a bowl and proceed.

🔎 Tip: If using fresh pineapple, cook it first. Raw pineapple contains bromelain, an enzyme that breaks down dairy proteins and can prevent setting.

 Step 2: Whip the Cream

  • Pour 1 cup of cold heavy cream into a mixing bowl.

  • Using a hand mixer or stand mixer, beat on medium-high speed until stiff peaks form.

  • This takes about 3–5 minutes. Don’t overwhip, or it can turn to butter.

🎯 Tip: Use a chilled bowl for best results.

 Step 3: Combine Condensed Milk and Pineapple

  • In a large mixing bowl, combine the cooled pineapple mixture with the can of condensed milk.

  • Stir until smooth and fully combined.

 Step 4: Fold in the Whipped Cream

    • Using a spatula, gently fold the whipped cream into the pineapple-condensed milk mixture.

  • Use light, circular motions to retain as much air as possible.

  • Fold until the mixture is homogenous and fluffy.

 Step 5: Pour and Set

  • Pour the mixture into your desired mold, serving bowl, or individual glasses.

  • Smooth the top with a spatula.

  • Cover with cling film and refrigerate for at least 4 hours, or preferably overnight.

⏰ Chilling allows the dessert to firm up and flavors to meld.

How to Serve

  • Garnish with toasted coconut, pineapple chunks, or mint leaves.

  • Can be served in elegant cups, scooped into bowls, or sliced like a cake (if set with cornstarch).

  • Pairs wonderfully with tea or coffee as a light summer dessert.

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