Pineapple fluff pudding with condensed milk.

Using fresh or canned Pineapple, condensed milk, and egg whites you can create this tasty light, fluffy pineapple pudding dessert.

This pineapple pudding made with a can of condensed milk is a no-bake pudding for a crowd.

Once assembled you only need to refrigerate it to set.

The different layers of the Pineapple pudding

There are two distinct layers in this one-bowl dessert recipe.

The top is a cloudy layer of fluffy meringue and the bottom layer is made up of floating pineapples and a custard-like texture from the condensed milk that melts in your mouth.

It’s a Sri Lankan classic and the perfect dessert for Pineapple lovers!

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Tips on making pineapple pudding dessert recipe

• Condensed milk
  • You can make the pineapple fluff with a small or big tin of condensed milk. I have given the quantities for both below.
  • But I would recommend making the pineapple pudding with the small tin first.
  • Avoid boiling the mixture(condensed milk and water). You only need to heat it(not warm but hot).Granulate/powder the sugar- this makes it easier to seamlessly mix in with the egg whites to form the meringue. 

• Pineapple–
  • You can use fresh or canned pineapple. 
  • Make sure to chop them into small pieces, especially the core which in turn will make it easier to cook and soften during the stewing process.
    

• Powdered Gelatine
  • The water you use to dissolve the gelatin should be boiling hot.
  • Instead of pouring the hot water over the gelatine, sprinkle the gelatin over the hot water and stir. You’ll find fewer lumps forming this way.
  • you will need to constantly stir for at least 3-5 minutes for the gelatin to completely dissolve.
  • Should you need more heat, place the bowl on top of a larger hot water bowl and continue to mix. Or use a pan to dissolve the gelatin, this way when you need more heat, all you need to do is place it over low flame for a few seconds to help with the dissolving.
  • Use a strainer to pour the gelatin mixture into the condensed milk pineapple pudding to catch any lumps.

• Making the egg white meringue for the Pineapple pudding.
  • Use a glass bowl to make the egg white meringue.
  • Wipe the bowl with a clean kitchen or paper towel, as you want it to be without any moisture.
  • You will be using the handheld electric beater throughout the process of making the pineapple fluff.
  • Before beating the egg whites make sure the wire beaters are wiped clean.

• Tips for separating egg whites.
  • Use chilled eggs.
  • Separating the egg whites from the yolks becomes easy if they are chilled especially when the weather is hot and humid.

2 ways to separate the egg whites from the yolk.

• Use your hand to separate the egg whites.
  • You will need three small to medium-sized bowls.
  • Reason for multiple bowls- it will help you to separate the egg whites one egg at a time.
  • Should a little bit of the egg yolk accidentally fall into the bowl you will only need to replace that egg instead of all of them. 
  • Wash your hands and dry them as you will be used as a strainer.
  • Place the first bowl under your hand(you’ll be using this bowl to catch the egg whites and then transferring it to the 3rd bowl). 
  • Crack the egg and use your closed fingers to catch the egg yolk while letting the egg whites slip through them.
  • Drop the egg yolk into the second bowl. Pour the egg white into the 3rd bowl and repeat.

• Use a knife to tap the middle of the egg, cracking the egg into two equal parts.
  • Again use three bowls to do this efficiently.
  • Slowly tilt between the shells for the egg white to slowly fall into the bowl. Use the other shell as a stopper to gently make sure that no yolk falls into this bowl.
  • Once done, transfer egg yolk to a second bowl and the egg white to the 3rd bowl.
  • Do this with care as not a single drop of egg yolk should fall into the egg white.

• How to add sugar to the egg whites to make the soft meringue.
  • Adding sugar at the correct time while whipping the egg whites will give you a more stable meringue that will not lose its airy structure. 
  • Beat the egg whites until frothy(this would be 30-40 seconds, image given below)and only then start sprinkling the sugar while you beat the egg whites.
  • It will take 4-5 minutes for the egg whites to reach a stiff peak consistency using a hand beater at medium speed. 
  • Once you reach the stiff peak point, STOP as overbeating will collapse the meringue.

More pudding recipes

Pineapple bread and butter pudding.

Condensed milk caramel pudding.

Marie biscuit pudding

Bread and butter pudding.

Utensils and appliances needed.

• Blender to powder the sugar.
• Hand Mixer
• A water heating pan to heat the condensed milk and then water for the gelatin.
• 1 large bowl(can be glass or plastic)to mix all pineapple fluff mixture.
• Small bowl to dissolve the gelatin.
• A small strainer
• 3 small bowls to separate the egg whites from the yolk.
• Large glass bowl to make the meringue.
• 11′ by 7″ rectangular pyrex dish or a 9″ by 9″ square pyrex dish.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

Ingredients to make the pineapple fluff pudding.

The ingredients mentioned below use standard measuring cups and spoons.
Quantity for a small tin that will serve 5 individuals.

Medium-sized Pineapple
1/4 cup sugar(to stew the Pineapple)
2 Cardamom pods slightly bruised
A small tin of condensed milk(390g)
An equal amount of water measured from the empty can of condensed milk
1/4 cup hot water to dissolve gelatin
2 tablespoons of gelatin powder
1/2 a cup of sugar(powdered)
4 egg whites

How to make Pineapple Pudding

Please make sure to read the recipe instructions carefully to avoid mistakes.

Important-
The ingredient list for a large tin(510g) of condensed milk is mentioned in the notes of the recipe card. serving size for 5-8 individuals.

Add the sugar grains into a blender and blitz for a few seconds and powder the sugar. set aside.

How to stew the Pineapple.

If using canned pineapple- drain and follow instructions to stew the pineapple. You might need to use less time to stew the fruit.

If using fresh pineapple- remove and cut off the hard outer skin of the pineapple and the eyes dotted in the fruit.

Chop the pineapple into smaller pieces.

Since the fruit needs to be incorporated into the fluffy pineapple pudding, cut the pineapple pieces as small as possible.

You can use the core of the pineapple but they need to be chopped really fine. If the core is not chopped really small it would take a longer time to stew.

Place the chopped pineapple pieces in a cooking pan.

Add just enough water to cover them. Add the cardamoms followed by sugar.

Over medium fire stew the pineapple. Make sure to crush the pineapple as it cooks. 

Cook until the pineapple pieces turn soft and the water evaporates. 

If you find the pineapple is still hard, add more water(not more than 1/4 cup)and continue to cook.

Remove from fire and set aside to cool.

Preparing the condensed milk for the pineapple fluff.

Pour the tin of condensed milk into a pan.

Fill the empty can of condensed milk with water. Stir and collect any remaining condensed milk. Pour this water into the pan of condensed milk.

Heat the condensed milk until very hot but avoid boiling(3-5 minutes).

Set aside to cool.

Begin dissolving the gelatine only after the condensed milk is a little cool.

How to dissolve the gelatin.

Boil 1/4 cup of water. Sprinkle the gelatin into the water and stir vigorously until you have the gelatin liquid.

(If you’ve skipped most of the recipe posts, please do go back and read the entire beginner’s tips including tips on dissolving gelatine).

Strain the gelatin mixture into the cooled condensed milk.

Use the hand mixer on medium speed to beat the Pineapple pudding mix for exactly 30-40 minutes or until frothy.

Once frothy, add the stewed pineapple to the condensed milk mixture.

Use the hand mixer at slow speed to beat the condensed milk and stewed Pineapple for 20-30 seconds.

Please use the slowest speed possible to avoid splattering.

making meringue for the pineapple fluff pudding

Using the notes given above on beginner’s tips, separate the egg whites from the yolk.

Wipe and clean the hand mixer completely before using it to beat the egg whites.

Have the powdered sugar ready as well.

Pour the egg whites into the clean glass bowl.

Beat the egg whites for 40-50 seconds on medium-high speed or until just the egg whites are turning frothy.

Using medium speed continue beating the egg whites(in one direction)alternatively sprinkle tablespoons of sugar every 10 seconds and mix it into the egg whites.

3-4 minutes into beating on medium speed stiff peaks will form.

Add the meringue to the Pineapple fluff pudding mixture. 

Add the meringue to the Pineapple fluff pudding mixture. 

Slowly beat the meringue for exactly 20 seconds.

Slowly pour the Pineapple mix into the recommended size Pyrex dish.

Chilling the pineapple fluff pudding.

Chill the Pineapple dessert for 5-7 hours for best results or make the pudding overnight to serve the following day.

You can add a topping of toasted crushed cashews, sliced Pineapples, or some cherries to decorate.

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