Absolutely! Here’s a simple, creamy pineapple dessert without gelatin—light, refreshing, and easy to make. Perfect for a quick treat or party dessert.
Creamy Pineapple Dessert (No Gelatin)
Ingredients (serves 4–6)
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1 can (about 14 oz / 400 g) crushed pineapple, drained (reserve juice)
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1 cup heavy cream (or whipping cream)
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½ cup sweetened condensed milk
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2–3 tablespoons cornstarch
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¼ cup sugar (optional, adjust to taste)
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1 teaspoon vanilla extract
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Pinch of salt
Optional toppings:
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Chopped nuts (cashews or almonds)
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Shredded coconut
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Maraschino cherries
Instructions
1. Prepare the pineapple mixture:
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Drain the canned pineapple, reserving ½ cup of the juice.
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Blend the pineapple lightly in a blender for a smoother texture (optional).
2. Make the creamy base:
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In a small bowl, mix cornstarch with ¼ cup of the reserved pineapple juice until smooth.
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In a saucepan over medium heat, combine the remaining pineapple juice, sugar, and pinch of salt.
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Stir in the cornstarch mixture and cook, stirring constantly, until it thickens (2–3 minutes).
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Remove from heat and let it cool slightly.
3. Whip the cream:
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In a bowl, whip the heavy cream until soft peaks form.
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Gently fold in sweetened condensed milk and vanilla extract.
4. Combine pineapple and cream:
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Fold the thickened pineapple mixture into the whipped cream until fully combined.
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Taste and adjust sweetness if needed.
5. Chill and serve:
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Pour into serving cups or a small bowl.
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Refrigerate for at least 2–3 hours until set.
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Garnish with nuts, shredded coconut, or a cherry before serving.
💡 Tips:
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Using cornstarch instead of gelatin gives it a smooth, custard-like texture.
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For extra flavor, add a little lime zest to brighten it up.
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You can also layer it with crushed graham crackers or biscuits for a creamy pineapple trifle effect.
If you want, I can also give a super quick 5-minute version that doesn’t even need cooking, perfect for last-minute dessert cravings.