Easy pineapple pudding is a light, creamy, no-bake dessert made with condensed milk, eggs, and pineapple. Prepared with just five simple ingredients, it delivers a refreshing tropical flavor in every bite. Quick to prepare and perfectly set after chilling, this classic dessert is ideal for family meals, gatherings, or special celebrations.
Looking for a simple dessert? This easy pineapple pudding combines sweet condensed milk, juicy pineapple, fluffy egg whites, and pineapple gelatin to create a light, creamy texture that's perfect for family dinners, holidays, or special celebrations.
Made with just a handful of ingredients, this dessert is prepared ahead of time and refrigerated overnight, making it an excellent option for entertaining guests. Whether you're serving it during summer or as a refreshing dessert after dinner, this pineapple pudding is always a crowd-pleaser.
Here are some simple and refreshing dessert ideas that are perfect for any occasion, whether you’re entertaining guests, finishing a meal, or celebrating something special: Easy Ice Cream Cake with 3 Flavors, a refreshing Triple Berry Ice Cream, or a traditional and creamy Serradura (Portuguese Sawdust Pudding in 10 Minutes).
Ingredients for Easy Pineapple Pudding
Here you'll find all the ingredients needed to make this recipe:
- Condensed milk - Adds sweetness, creaminess, and a rich, smooth texture.
- Canned pineapple - Provides the main fruity flavor and natural juice. Adds freshness, a tropical taste, and soft fruit pieces that give texture to the pudding.
- Eggs - The yolks add creaminess, while the beaten egg whites help to make the pudding light and airy.
- Granulated sugar - Used mainly for caramelizing the mold and adding extra sweetness. It also enhances the flavor.
- Pineapple gelatin powder - Helps the pudding set and maintain its shape when refrigerated. It creates a stable texture that is easy to slice, keeping the dessert soft and jiggly.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Pineapple Pudding
Step 1: Place a saucepan over medium heat and add the sugar. Let it melt and caramelize, without stirring, until it turns a deep golden-brown color. Carefully pour the caramel into the bottom of a 16 × 10 cm (6⅓ × 4-inch) pudding mold, tilting the mold to coat the base evenly. Set aside to cool while you prepare the pudding.
Step 2: Separate the egg yolks from the egg whites (reserve the egg whites). In a large bowl, whisk the egg yolks with the condensed milk until smooth and homogeneous. Set aside.
Step 3: In a saucepan, pour the syrup from the canned pineapple and bring to a boil over medium heat. Once it begins to boil, add the pineapple gelatin powder and stir continuously for about 2 minutes, or until completely dissolved.
Step 4: Cut the pineapple slices into small pieces. Add the pineapple pieces and the pineapple syrup to the condensed milk mixture. Gently fold everything together with a spatula until the pineapple is evenly distributed and the mixture is well combined.
Step 5: Beat the egg whites until stiff peaks form. Gently fold them into the previous mixture until they are completely combined.
Step 6: Refrigerate overnight until fully set. Carefully unmold and serve chilled.
Tips for Pineapple Pudding
• Gently fold the beaten egg whites into the mixture to keep the pudding light and airy.
• Coat the mold evenly with caramel to ensure the pudding unmolds cleanly.
• For a firmer texture and a more intense flavor, refrigerate overnight.
• Dry the pineapple pieces with paper towels before mixing them into the pudding to avoid excess liquid.
FAQs
How long does pineapple pudding need to chill?
For the best texture, refrigerate it overnight. At a minimum, allow 6 hours for the pudding to set completely.
Can I make pineapple pudding ahead of time?
Absolutely.In fact, it's even better when prepared a day in advance, making it ideal for parties and family gatherings.
How should I store leftovers?
Cover the pudding and refrigerate for up to 3 days. Keep it chilled until ready to serve.
Why didn't my pudding set?
The most common reasons include not chilling it long enough or not fully dissolving the gelatin, which can prevent the mixture from setting.
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Easy Pineapple Pudding
Easy pineapple pudding is a light, creamy, no-bake dessert made with condensed milk, eggs, and pineapple. Prepared with just five simple ingredients, it delivers a refreshing tropical flavor in every bite. Quick to prepare and perfectly set after chilling, this classic dessert is ideal for family meals, gatherings, or special celebrations.
5.00 from 1 reviews
- 397 grams (14 ounces) condensed milk
- 850 grams (about 1 3/4 pounds) Canned pineapple
- 4 medium eggs
- 6 tablespoons granulated sugar
- 170 grams (6 ounces) pineapple gelatin powder
- Place a saucepan over medium heat and add the sugar. Let it melt and caramelize, without stirring, until it turns a deep golden-brown color. Carefully pour the caramel into the bottom of a 16 × 10 cm (6⅓ × 4-inch) pudding mold, tilting the mold to coat the base evenly. Set aside to cool while you prepare the pudding.
- Separate the egg yolks from the egg whites (reserve the egg whites). In a large bowl, whisk the egg yolks with the condensed milk until smooth and homogeneous. Set aside.
- In a saucepan, pour the syrup from the canned pineapple and bring to a boil over medium heat. Once it begins to boil, add the pineapple gelatin powder and stir continuously for about 2 minutes, or until completely dissolved.
- Cut the pineapple slices into small pieces. Add the pineapple pieces and the pineapple syrup to the condensed milk mixture. Gently fold everything together with a spatula until the pineapple is evenly distributed and the mixture is well combined.
- Beat the egg whites until stiff peaks form. Gently fold them into the previous mixture until they are completely combined.
- Refrigerate overnight until fully set. Carefully unmold and serve chilled.
