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collage of pineapple delight served frozen, both whole and sliced with layers of pineapple compote, pastry cream, and chantilly cream.
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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!
Keywords:chantilly, pastry cream, pineapple compote, pineapple delight
Prep Time 20 minutes
Cook Time 50 minutes
Freezing time 1 day
Total Time 1 day 1 hour 10 minutes
Servings 8 people
Calories486 kcal
Cost $ 1.00 per person



For the Pineapple Compote:

  • 1 medium fresh pineapple medium cubed
  • cups granulated sugar or light brown sugar. I used granulated in mine
  • cups water
  • 1 cinnamon stick

For the Pastry Cream:

  • 1 can sweetened condensed milk 14 oz or 396 g
  • 28 oz whole milk use the condensed milk can to measure the milk. It will yield about 3.5 cups of milk)
  • 2 tablespoons cornstarch
  • 3 large egg yolks
  • 1 tablespoon pure vanilla extract or 1 vanilla bean. Split in half and scrape out the seeds (I used vanilla bean in mine)

For the Chantilly Cream:

  • 3 egg whites chilled
  • ¼ cup sugar
  • ¼ cup heavy cream chilled
  • ¼ teaspoon pure vanilla extract


  • 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.
  • 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).
  • Remove from heat and let cool completely.
  • 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.
  • 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.
  • 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).
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • Decorate as you wish, and slice to serve. Enjoy!
  • 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.

Recipe Notes

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


Calories: 486kcal | Carbohydrates: 87g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 129mg | Potassium: 494mg | Fiber: 2g | Sugar: 81g | Vitamin A: 566IU | Vitamin C: 55mg | Calcium: 298mg | Iron: 1mg

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