Ah, a Hawaiian Pineapple Pudding Dessert—this is a tropical, creamy, fruity treat that’s usually sweet, slightly tangy, and perfect chilled. I can give you an easy layered version that tastes like a mix of pineapple, coconut, and cream—super fun and refreshing!
Ingredients (Serves 4–6)
Pudding Layer:
- 1 can (20 oz / 565 g) crushed pineapple, drained (reserve 2–3 tbsp juice)
- 2 cups milk
- ½ cup sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
Cream Layer:
- 1 cup heavy cream or whipped cream
- 2 tbsp powdered sugar (optional)
Optional Topping:
- Toasted shredded coconut
- Pineapple chunks or maraschino cherries
Instructions
1. Prepare the Pineapple Pudding
- In a saucepan, combine milk, sugar, and cornstarch.
- Add reserved pineapple juice (this gives extra flavor).
- Cook over medium heat, stirring constantly until it thickens (about 5–7 minutes).
- Remove from heat and stir in vanilla extract.
- Let it cool slightly, then fold in drained crushed pineapple.
2. Prepare the Cream Layer
- Whip the heavy cream with powdered sugar until soft peaks form.
- If using store-bought whipped cream, just make sure it’s slightly firm.
3. Assemble the Dessert
- In serving glasses or a small dish, layer pudding first.
- Top with a layer of whipped cream.
- Repeat if you want multiple layers.
- Garnish with toasted coconut and pineapple chunks or a cherry on top.
4. Chill and Serve
- Refrigerate for at least 1–2 hours to let flavors meld.
- Serve cold as a refreshing tropical treat.
Tips & Variations:
- For a richer tropical flavor, add a tablespoon of coconut milk to the pudding.
- You can sprinkle crushed graham crackers or vanilla wafers between layers for a crunchy texture.
- Mini versions in cups are great for parties or snacks.
If you want, I can also make a no-cook, super quick Hawaiian pineapple pudding dessert version that’s ready in 10 minutes with just whipping and layering—perfect if you don’t want to cook.
Do you want me to give that version too?
