Thursday, 29 September 2011

Pineapple Desserts....

pineapple pudding

Preparation time : 10 min. + 1 hr. refrigeration time. | Serves 6-8 persons
This pineapple pudding recipe is one of a delicious frozen dessert that can be easily prepared at home. You just need to mix all the ingredients and then chill till it sets nicely, this pudding is slightly creamy in texture and taste because addition of considerable amount of whipped cream which is not usually use in making pudding.


2 can pineapple with juice
2 boxes vanilla instant pudding
2 containers frozen whipped topping
2 sliced bananas
1. Drain all the juice from pineapple and then mix it well with the instant pudding mix.
2. Add pineapple chunks and banana slices to the mixture and mix well.
3. Now add whipped cream and fold it evenly with the batter. Refrigerate for at least an hour.
4. Serve with pineapple slice and cream topping.

Pineapple juice 3 cups
Gelatin 2 TBSP (Unflavored)
Sugar ¾ cup
Whipped cream 1 cup
Egg yolk 3 nos
Cold water ½ cup


Add cold water to gelatin and mix well and set aside for it to dissolve. Beat the egg yolks well and leave aside.

In a pan add the beaten yolk and pineapple juice and mix well. Add the sugar. Switch on the heat (low) and bring this mixture to a boil, stirring continuously until the juice mixture is thickened (this will not get thickened like gravy, once it leaves the fluid stage remove from fire). Switch off the flame and add the dissolved gelatin and mix well to combine. Once the gelatin is dissolved with the pineapple juice-yolk mixture, allow it to cool for 5 minutes. Next pour half of the pineapple pudding mixture to a pudding pan (preferably glass pan) and let it cool a little bit at room temperature and then keep in the freezer until set. Transfer the rest of the mixture to another bowl and keep aside.

Once the first layer is set (this takes ~ 30 -45 minutes), add the whipped cream to the rest of the mixture and fold well to combine. Pour this over the set pudding and allow to cool in freezer. Later when both the layers have set, move the pudding to refrigerator. Serve chilled …


You can try this recipe with any juice of your choice
Mango and orange will yield a good pudding
Its best to whip the cream by yourself than using the store bought cool whip 
The gelatin we get in India is much stronger than the one available in US markets, hence if the gelatin is bought from Indian markets use only 1 1/2 TBSP

Pineapple laddoshalved laddos

Crushed pineapple one 20 oz can
Sweetened coconut flakes ¾ cup
Sugar ¼ cup, depends on how sour is the pineapple
Roasted rava ½ cup

Using a blender, pulse together the sweetened coconut flakes for 3-5 times to make it a little more fine, DON’T GRIND. Set aside.
Place a heavy bottomed pan at med-high heat. Add the entire can of crushed pineapple along with the syrup and sugar. Cook this until 90% of the juice is evaporated by stirring occasionally. Once the pineapple mixture gets almost dry, add the coconut and mix well. Cook this for another 10-15 minutes maintaining the same heat or until the whole mixture is completely dry. Allow this to cool for a little while.
Take a spoonful of the pineapple coconut mixture, shape into medium size balls and roll in roasted rava. Set aside to cool and when completely cooled, store them in refrigerator
 decorate the laddos with raisins or cashew nuts or almonds as per your choice.

A very popular Coktail
1 can pineapple
1 cup coconut milk
1 cup coconut cream
Sugar to taste

1. Add all the ingredients in blender and blend well enough to make smooth thin paste.
2. Pina colada is ready to serve in glass.

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