Pineapple is sweet but has a sharp taste, that legit stabs your mouth and if you look at a thin slice of the fruit, under the microscope you’ll know why. Pineapple does like to stand out which is why it does quite well by itself more than in desserts, but it does quite well in desserts where it is the star (pineapple pudding), other times it also tends to share its limelight (pineapple cake and pineapple cookies). The names in the brackets weren't just examples, we’ve got some simple pineapple dessert recipes waiting for you.
1. Simple Pineapple Cake
Ingredients
- 3 eggs, room temperature
- 200 gm granulated sugar
- 240 gm fresh pineapple, cubed (about 5-6 fresh pineapple slices)
- 115 gm butter, room temperature
- 1 tsp vanilla essence
- 10 slices white bread, cubed
- 2-3 tbsp milk or pineapple juice (optional)
- 2 tbsp brown sugar
Instructions
- Preheat the oven to 170°C, then line a baking dish with aluminum foil and butter its surface.
- Take a large mixing bowl, add eggs and sugar, and whisk until the sugar dissolves and the concoction turns pale.
- Add the fresh cubed pineapple and butter into the bowl and mix until combined. Stir in the vanilla essence.
- Cut or tear bread slices into small, even cubes, and add the bread pieces to the mixture.
- Using your hands or a spoon, break down the bread until you have a thick, wet pulp. If the mixture seems dry, add two to three tablespoons of milk or pineapple juice
- Transfer the mixture to the prepared baking pan and smooth the surface. Press down to get rid of air pockets. Then sprinkle brown sugar over the top.
- Bake at 170°C for 40-60 minutes until golden brown. Test doneness with a skewer – it should come out clean.
- Let it rest for 15 minutes before serving warm with caramel sauce or vanilla ice cream.
2. Pineapple Pudding
Ingredients
- 200 gm condensed milk
- 900 ml milk
- 4 tbsp sugar (optional)
- 2 tsp agar-agar powder
- 60 ml water
- 1 can crushed pineapple
- For topping: 5-6 tablespoons sugar
Instructions:
- Pour condensed milk and whole milk into a heavy-bottomed saucepan and heat over medium flame, bringing it to a simmer while, stirring occasionally. After it simmers, add sugar, if using.
- In another, small saucepan, add agar-agar and water and heat, until the agar-agar dissolves completely. Set aside for 10 minutes to cool slightly.
- Slowly pour the agar-agar mixture into the warm milk and whisk to mix. Then pour into a flat-bottomed dish and cool to room temperature for 30 minutes. Keep in the refrigerator for 1-2 hours until set.
- Drain the pineapple well, reserving juice for later, and add to a saucepan with the sugar. Cook over medium heat, stirring frequently until it thickens to a jam consistency. Set aside.
- Take out the set pudding from the refrigerator and cut it into squares using a sharp knife. Add each square into individual serving bowls.
- Top with a generous spoonful of pineapple preserve and serve immediately.
3. Pineapple Cookies
Ingredients
- 115 gm cream cheese, room temperature
- 115 gm salted butter, room temperature
- 200 gm granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 240 gm all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 180 gm crushed pineapple, well drained (reserve juice)
- 115 gm powdered sugar
- 1-2 tbsp reserved pineapple juice
Instructions
- Preheat the oven to 180°C and line baking sheets with parchment paper.
- Add the butter and cream cheese to a big bowl and beat with an electric mixer, for two minutes, until light and fluffy. Add the sugar and beat for another 1 minute, until pale and creamy.
- Beat in egg and vanilla extract and mix until incorporated completely. Scrape down the sides as needed to get a lump-free and smooth mixture.
- In a separate bowl, sift flour, baking powder, and salt. Whisk and divide into three portions.
- Add the flour mixture to the cream cheese bowl in three portions, mixing on low speed until just combined. Fold in drained pineapple by hand.
- Use a two-tablespoon scoop to ladle the cookie dough and place the dough balls 1-inch apart on the prepared sheets. Note: For smoother cookies, freeze scoops for 5-10 minutes.
- Bake for 10-12 minutes and keep a watch for the surface of the cookies to mattify and the edges to turn pale golden. The centers will be soft but look firm.
- Remove from the oven and cool in the baking sheets for five minutes. Then transfer to wire racks to cool off fully.
- To make the glaze, mix powdered sugar with pineapple juice. Drizzle or dip the cookies in glaze and let glaze set for 15 minutes before serving.