Here’s a creamy pineapple dessert that’s light, refreshing, and made without gelatin — perfect for any occasion ๐✨
๐ฟ Creamy Pineapple Dessert (No Gelatin, No Bake)
๐งบ Ingredients:
- 1 can (400 g / 14 oz) crushed pineapple (with juice)
- 1 cup cold heavy cream (or whipping cream)
- ½ cup sweetened condensed milk
- 1 tablespoon cornstarch
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
- Crushed biscuits (like graham crackers, digestive, or Marie biscuits) for the base
- 2 tablespoons melted butter (for the base)
๐ฐ Instructions:
1. Make the pineapple mixture:
- Pour the crushed pineapple with its juice into a saucepan.
- Add the sugar, salt, and cornstarch.
- Cook over medium heat, stirring constantly until the mixture thickens (about 5–7 minutes).
- Remove from heat and let it cool completely.
2. Prepare the biscuit base (optional):
- Mix crushed biscuits with melted butter until crumbly.
- Press into the bottom of a glass dish or small cups.
- Chill in the fridge for 15 minutes.
3. Whip the cream:
- In a chilled bowl, beat the heavy cream until soft peaks form.
- Add condensed milk and vanilla extract. Whip again until smooth and creamy.
4. Combine:
- Fold the cooled pineapple mixture gently into the whipped cream.
- Spoon over the biscuit base (or serve plain in cups).
5. Chill & serve:
- Refrigerate for at least 2–3 hours (or overnight) until nicely set and chilled.
- Top with pineapple chunks, coconut flakes, or a mint leaf before serving.
๐ Tips & Variations:
- For a tropical twist, add ½ cup shredded coconut or a spoon of cream cheese for richness.
- You can also serve it as a trifle by layering biscuits, cream, and pineapple.
- Use coconut cream instead of heavy cream for a dairy-free version.
Would you like me to give you a version that uses cream cheese for a cheesecake-like texture (still without gelatin)?
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