Pineapple Delight (Pineapple Dream Dessert)

Pineapple Delight (or Pineapple Dream Dessert) is a Brazilian 3-layer trifle, containing pineapple compote, pastry cream, and Chantilly cream. Serve it either chilled or frozen... and is super refreshing!

 

What is pineapple delight?

Also known as delícia de abacaxi in Brazil, it consists of a 3-layer trifle, with a simple pineapple compote, vanilla custard cream (or pastry cream), and  Chantilly cream.

Serve it either chilled and frozen, like a terrine!

It's a great way to make use of pineapple in desserts and have a refreshing treat for summer.

When is pineapple season? 

Pineapple season is between April and September in the U.S.A. Hawaii is the only state where they are cultivated!

But you can import them from Brazil as well as Costa Rica and Philippines! 

Ingredients and Substitutions

This pineapple delight recipe calls for 9 simple ingredients:

• Pineapple – Use the fresh fruit preferably and cut into cubes. Add part of the fresh pineapple juice along with the fruit chunks, water, and sugar. If you want, you can use another fruit instead such as mango, cherry, peach, or strawberries to vary this dessert recipe. This is no Hawaiian pineapple delight that calls for coconut flakes! 
• Sugar – we used granulated sugar, but you can replace it with brown sugar, or half of each if you prefer!
• Cinnamon – we use the cinnamon stick to flavor the fruit compote!
• Condensed milk – is the main ingredient for making the vanilla custard cream or crème patisserie. The traditional French pastry cream doesn’t call for sweetened condensed milk but this ingredient is commonly used in South American dessert recipes like this one. It makes the custard cream sweeter and creamier!
• Milk – use whole milk which has more fat and makes the cream creamier and tastier!
• Cornstarch – It is the thickening agent for a custard cream. If you don't have it at home, replace it with all-purpose flour, but use double the amount you would for cornstarch.
• Eggs – The yolks will be added to the vanilla custard cream while the whites will be used in the chantilly cream.
• Vanilla extract – will flavor the 2 creams. Use only pure vanilla extract or vanilla bean seeds, never flavored vanilla.
• Heavy whipping cream – will be incorporated into the Chantilly cream.

 

How to make pineapple delight

Follow the steps below to this gluten-free dessert:

1. To make the pineapple compote: Mix together cubed pineapple (plus any juice coming out of the fruit while cutting it), sugar, water, and cinnamon stick in a medium saucepan. Cook over medium-high heat for about 30-35 minutes, stirring now and then, or until the pineapple becomes tender, lightly golden brown, and the liquid nearly evaporates.
2. My compote was prepared on the large stove-top burner. If you are cooking on a smaller burner, it will take about double the time mentioned above to fully cook. Near the end of the cooking process, keep a close eye on the compote to prevent burning, since the liquid will have almost evaporated (leave about ¼ cup of liquid for use later in the recipe).
3. Remove from heat and let cool completely.
4. To make the pastry cream: Pour the condensed milk into the medium stainless steel saucepan. Use its empty can to dissolve the cornstarch well in about 3 tablespoons of whole milk. Fill the measuring can with the remaining amount of milk and pour the milk and dissolved cornstarch into the saucepan.
5. Because the mixture will be whisked, please do not use an aluminum saucepan. The whisk will scratch the bottom of the aluminum pan, causing chemical contamination as well as altering the color of the mixture.
6. Stir in the egg yolks and vanilla bean seeds (if you are making yours with vanilla extract, add it to the mixture when it is cooked and just about to be removed from the heat).
7. Whisk the mixture over medium heat for about 8-10 minutes or until it just starts to thicken. Then, reduce heat to medium-low and use a wooden spoon to continue stirring the mixture for about 4-5 minutes, resulting in a creamy and thickened mixture (yet thinner than a typical cake batter).
8. Again, my custard cream was cooked on a large burner. If you are using a small burner to cook this mixture, it will take almost double the amount of time to cook. Remove from the heat, transfer custard cream to a glass container, place a sheet of plastic wrap right on the top of the custard cream (touching the custard), and let cool down on a rack (the plastic wrap will prevent a skin from forming on top of the custard). When the mixture cools completely, its texture will be quite thick and creamy, like a pastry cream.
9. To make the chantilly cream: Using the whisker of an electric mixer, beat the egg whites on high speed until stiff, about 2 minutes. Add the sugar and beat for about 30 seconds on medium speed. Then, add both the heavy cream and vanilla extract, and beat for about 15 seconds on low speed.
10. To assemble the pineapple delight: If freezing this pineapple dream dessert, pour in the Chantilly cream in an even layer in a standard-size loaf baking pan. Freeze for about 45 minutes. Remove from the freezer, and pour custard cream on top in an even layer. Freeze for about 45-60 minutes. Then, remove from the freezer, take the cinnamon stick out of the pineapple compote, and using a slotted spoon, spoon the cooked pineapple cubes evenly over the dessert, making sure almost no liquid is spooned onto the loaf pan. Reserve about ¼ of the liquid in the refrigerator.
11. Cover the pan with plastic wrap and freeze the trifle for at least 24 hours. Before serving, let it soften for about 5 minutes over the counter, and unmold the frozen pineapple delight by inverting it on a platter. Drizzle a little bit of the reserved refrigerated pineapple liquid on top if desired.
12. Decorate as you wish, and slice to serve. Enjoy!
13. If serving this pineapple dream dessert chilled, place the pineapple compote at the bottom of a pyrex, top with the pastry cream, and then with the Chantilly. Cover and refrigerate until set.

NOTE: The order of the layers is different, depending on if you serve it chilled or frozen. 

Can I make this pineapple dream dessert with canned pineapple?

Although you can make this dessert with canned pineapple, I recommend using fresh pineapple. The compote will be fresher and less sweet, plus the pineapple chunks will be tender yet not mushy.

If making the compote with the canned fruit, it will take less time to cook!

Can you freeze this pineapple delight?

Yes, you can make ahead and freeze this dessert for up to a month, and also serve it frozen like a terrine.

Cover the pan in plastic wrap before freezing. Leave it at room temp for about 5 minutes to soften a little before slicing it and serving it frozen.

If you prefer to serve it chilled, thaw in the fridge overnight before serving.

Is this a no-bake dessert?

Yes! This pineapple delight recipe is a no-bake dessert. You cook both the pineapple compote and the pastry cream on the stovetop. The Chantilly is a no-cook cream!

Is this recipe the same as Pineapple Lush or Pineapple Lasagna?

Yes! But Brazilian-style! This great recipe goes by many names, including pineapple lush, pineapple dream, and pineapple lasagna (and also ‘pineapple surprise’ in Brazil).

Differently from the American dessert under the same name, it has no cookie crust or crumbly topping!

Storage

Store the pineapple delight covered tightly with plastic wrap and chill for up to 5 days.

Or freeze the pineapple delight for up to one month, but let it soften a little (about 5 minutes) on the counter before slicing and serving frozen like a terrine.

Other no-bake layered desserts to enjoy

• Oreo Trifle Recipe
• Hot Chocolate Trifle
• Dulce de Leche Churro Trifle

PIN & ENJOY!

 

 

 

 

Post first published on September 5th, 2013.