This Easy Pineapple Pudding is a great celebration dessert. The mix of pineapples cooked in light sugar syrup with a creamy blend of milk and condensed milk makes for a simple yet delicious dessert. It looks lovely and inviting on the table and will surely be a hit with guests and family alike, a kind of treat that’s made to impress!
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Why will you love this?
- One of the best things about this dessert is that it comes together with hardly any fuss.
- It uses few ingredients, you can make it quickly, and it tastes delicious.
- To serve it to guests, make it a day in advance so it can chill well in the refrigerator.
- Making the dessert ahead can also help you concentrate on your main course items. You have one less menu item to worry about.
- You can substitute "agar agar" or "china grass" with gelatin, as it is a plant-based derivative and vegan.
Ingredients Used:
- Milk and condensed milk are the main ingredients. Condensed milk makes great desserts like ricotta cheese peda, milk peda, tres leches cake, and matta rice payasam.
- Add sugar if you like it sweeter; most folks are happy with the sweetness of the condensed milk.
- China grass gelatin or Agar-agar thickens the pudding, gives it a semi-solid texture, and sets it as a gel on cooling.
- Pineapple chunks cooked in sugar syrup; you can use fresh or canned ones.
Substitutions and Variations
The pudding gets a semi-solid and gel-like structure from the china grass or agar powder. You can also use gelatin if you like. I used agar agar strips. Agar-agar is a vegan substitute from seaweeds or algae.
It works just like gelatin, and we use it as an adhesive and emulsifier in thickening and solidifying certain food preparations. Unlike gelatin, agar-agar does not use any animal products. I have also made it using agar-agar powder and gelatin with great results.
How to make easy pineapple pudding?
The original recipe I got from my folks back home calls for ten grams of agar agar strips, also known as China grass. First, soak them in water for 15 minutes, then heat with a quarter cup of water in a pan, stirring continuously until they dissolve into a smooth paste.
Meanwhile, heat the milk and condensed milk that have been mixed well with a little sugar and boil them for 10 minutes. To this, add agar agar paste and mix well. Pour into a pan and allow it to cool, then transfer to the refrigerator to thicken and solidify.
Next, heat the pineapple chunks with sugar and reduce them to form a semi-solid jelly-like consistency. Once the pudding solidifies, cut into square shapes and serve with a little pineapple preserve or jelly.
- Step 1: Add condensed milk to a heavy-bottomed vessel
- Step 2: Add 4 equivalent cans of milk. Add sugar (if using) and mix well, bring the contents to a boil for 10 minutes.
- Step 3: Heat the soaked agar agar in a quarter cup of water till it forms a smooth paste
- Step 4: Add the paste to the boiled milk and continue to mix well. Strain and whisk it in, in case the agar agar did not dissolve well.
- Step 5: Pour into a greased pan and refrigerate when it comes to room temperature.
- Step 6: Heat the pineapple and sugar in a heavy-bottomed container.
- Step 7: Reduce until it forms a semi-solid mixture or a jelly-like consistency.
- Step 8: Take the pudding out of the refrigerator after a few hours; it should have set.
If you are looking for more desserts using gelatin or agar agar powder with fruit flavors, do try the no bake eggless mango cheesecake. Some other similar cooling summer desserts with milk that you may enjoy are mango sago with coconut milk, falooda with rose syrup, vermicelli payasam, and easy rasmalai!
So you see how easy it was to make that. Hope you will give this a try! I would love to hear your feedback and comments if you try it out.
Useful Tips
- Soaking the agar agar strips in water before heating helps them loosen and form a smooth paste.
- If the agar mixture thickens as it heats, add a little extra water to loosen it to your desired consistency.
- Use a digital scale to measure 10 grams of agar agar strips. First, weigh the empty container, then weigh it again with the agar agar; the difference should be exactly 10 grams.
- Mix the condensed milk and milk mixture well before starting to heat up.
- Use a heavy-bottomed pan to boil the milk and stir continuously to avoid burning.
- After mixing the agar agar into the milk mixture, strain it to remove any undissolved pieces, ensuring a smooth and homogeneous texture. You can also whisk the mixture thoroughly to help it blend evenly.
- Adding sugar to the milk mixture is optional, as the condensed milk is already sweet, but if you like it sweeter, add a few tablespoons of sugar.
- Feel free to add a little water to the pineapple sugar mixture if it doesn't cook thoroughly, and then reduce it to form the preserve.
- Use canned crushed pineapple if you are unable to get fresh pineapple.
Recipe FAQs
The pudding, when stored well in an air-tight container, can stay fresh for 3 to 5 days.
This could happen if the agar agar had expired or if the right amount of agar agar was not properly mixed in. In that case, you can correct it by re-heating the mixture and adding gelatin to it, and try resetting it.
Related Recipes
If you tried this Easy Pineapple Pudding Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Easy Pineapple Pudding
Ingredients
- 1 tin condensed milk 14 0z can
- 4 tins milk Use the condensed milk can to measure the milk
- 4 tbsp sugar You could skip sugar as condensed milk is already sweet, add more if you like it sweeter
- 10 gm agar agar strips or 2 tsp agar agar powder or 1 packet gelatin (approx 7 gms) (agar agar preferred)
- ¼ cup water To mix the agar-agar
- 1 can pineapple crushed or use equivalent freshly chopped pineapple
- 5 -6 tbsp sugar (for pineapple )
Instructions
For the Pudding base
- In a heavy bottomed pan , mix the condensed milk and milk and bring to a boil for about 10 mins .Ensure it does not get burned.
- Add the sugar if using and mix well.
- Soak agar agar strips in water for about 15 minutes.
- In another pan, heat a quarter cup of water and add the soaked and drained agar agar strips
- Mix well and bring it to a boil until it forms a smooth paste , it may take about 10 minutes.
- Mix the agar-agar mixture with the milk and condensed milk that was set to boil.
- Strain into another container with a strainer to even out any agar agar pieces or particles and whisk well.
- Pour into a greased tray and let it cool down a little.
- Refrigerate, it should solidify in about 1 to 2 hours.
- Refrigerate and take out when ready to serve.
For the Pineapple preserve
- In a pan heat up the chopped fresh or canned crushed pineapple after removing the liquid base.
- Add sugar as desired and keep cooking till it comes together into a nice preserve like consistency.
Assembling the Pudding
- Cut out neat squares of the pudding carefully and transfer to a dessert bowl.
- Top with the pineapple preserve and serve.
Video
Notes
-
- Soaking the agar agar strips in water before heating helps them loosen and form a smooth paste.
- If the agar mixture thickens as it heats, add a little extra water to loosen it to your desired consistency.
- Use a digital scale to measure 10 grams of agar agar strips. First, weigh the empty container, then weigh it again with the agar agar; the difference should be exactly 10 grams.
- Mix the condensed milk and milk mixture well before starting to heat up.
- Use a heavy-bottomed pan to boil the milk and stir continuously else the milk can get burned and spoil the taste.
- After mixing the agar agar into the milk mixture, strain it to remove any undissolved pieces, ensuring a smooth and homogeneous texture. You can also whisk the mixture thoroughly to help it blend evenly.
- Adding sugar to the milk mixture is optional, as the condensed milk is already sweet, but if you like it sweeter, add a few tablespoons of sugar.
- Feel free to add a little water to the pineapple sugar mixture if it doesn't cook thoroughly, and then reduce it to form the preserve.
- Use canned crushed pineapple if you are unable to get fresh pineapple.
I love pineapple, and I love pudding. But this is my first-time hearing of pineapple pudding! Bookmarking this so I can try it later!
Nisha, This looks so delectable.
This looks really pretty and we love pineapple too, so we will be deffo trying this out. thank you for sharing x
I love pineapple so I just know I would love this! It also looks pretty easy to make - saving this for future!
Wow! This looks good. I haven't really tried pineapple pudding and would love to give this a try. Thank you for sharing the recipe.
Oh this looks delicious. I bet it tastes amazing. I really must get into the kitchen more and use your recipes for some culinary inspiration!
I love an easy dessert at the weekend, thanks for the recipe, I will give it a try!
Congratulations on your new job! I am sure the transition is probably hectic but once you get into a routine it will be a breeze. This recipe looks so good and perfect. My hubby loves pineapples so I think I can handle making him this for dessert!
Maureen | http://www.littlemisscasual.com
sounds very easy and delicious. My husband (who is the main cook here) loves agar-agar, he claims it is easier and more pleasant to work with it compared to gelatin if even you disregard the origins of the products. I am a huge fan of pineapples and would eat it with everything!
Such an easy recipe and so refreshing for this hot summer!!
Ooh la la! This looks so easy to make and delicious. I do have agar agar at home and I can't wait to try out the vegan version of this recipe with less sugar and using plant based milk instead.
This looks like something I would try. I think I should add it to my condensed milk recipes. Thanks for this.
This looks so tasty!
I recently made something similar, using tapioca as the thickener. I will try your version with agar soon! 🙂