Creamy Pineapple Dessert (No Gelatin, 4 Ingredients)
Ingredients
Serves 4–6
1 cup (240 ml) heavy cream (cold)
½ cup (150 g) sweetened condensed milk
1 cup (250 g) crushed pineapple (canned, drained — save 2 tbsp of juice)
½ teaspoon vanilla extract (optional but adds lovely aroma)
Instructions
Step 1 – Whip the cream
In a chilled bowl, use a hand mixer to beat the cold heavy cream until soft peaks form.
(Don’t overbeat — it should be creamy and airy, not stiff.)
Step 2 – Add the sweetness
Pour in the sweetened condensed milk and vanilla extract.
Beat again gently on low speed until fully combined — it should become smooth and luscious. Step 3 – Add pineapple
Fold in the crushed pineapple and a tablespoon or two of its juice.
Mix gently with a spatula so the cream stays fluffy but well-blended.
Step 4 – Chill and set
Spoon into serving glasses or a dish.
Refrigerate for at least 2 hours (or overnight for deeper flavor and thicker texture).
Serving Ideas
Garnish with pineapple chunks, mint leaves, or a sprinkle of toasted coconut 
Serve with tea biscuits or graham crumbs at the bottom for a no-bake pie twist.
Top with a drizzle of honey or caramel for an extra indulgent touch.
Tips
For a firmer texture, reduce the pineapple juice slightly — more juice makes it lighter and creamier.
If you want a frozen dessert, freeze it for 3–4 hours, then thaw 10 minutes before serving.
