Ingredients
• 1 large fresh pineapple (peeled and diced) or 2 cans (20 oz each) crushed pineapple, drained
• 1 can (14 oz) sweetened condensed milk
• 2 cups (500 ml) heavy whipping cream, chilled
• 1/2 cup sugar (only if using fresh pineapple; omit if using canned in syrup)
Preparation
1. Cook the Fruit: Place the diced or crushed pineapple in a saucepan with the sugar (if using). Cook over medium heat for about 10–15 minutes. This removes the enzymes in fresh pineapple that prevent dairy from setting and intensifies the flavor.
2. Cool: Allow the cooked pineapple to cool completely to room temperature. This is a vital step—do not mix hot fruit with the cream!
3. Whip the Cream: In a large, chilled bowl, whip the heavy cream until stiff peaks form.
4. Sweeten: Gently fold the sweetened condensed milk into the whipped cream using a spatula. Keep it light and airy.
5. Combine: Fold the cooled pineapple into the cream mixture until evenly distributed.
6. Set: Pour the mixture into a glass serving dish or individual glass mugs.
7. Chill: Refrigerate for at least 4 hours (or overnight) to allow the dessert to firm up and the flavors to meld.