Frozen Pineapple Delight Fast2eat

Frozen Pineapple Delight Fast2eat

Frozen Pineapple Delight is a tropical and delightful classic dessert in Brazil, known as Delícia de Abacaxi. Its name says all!

My mom’s best friend used to make this when I was a child and I made it this week and it’s just as good as I remember it. It is now my family’s favourite.

This summer dessert is super easy to make and is served chilled. It tastes so light and refreshing and surprisingly does not taste heavy at all. There’s nothing like a cool and creamy dessert straight from the freezer on a hot summer day.

Although frozen, the Pineapple Delight is still creamy.

Frozen Pineapple Delight Fast2eat
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling: 2 hours
Total Time: 2 hours 40 minutes
This frozen delightful pineapple dessert has a dreamy pineapple candied Compote filling bottom, with a creamy condensed milk Custard in the middle and topped with a delightful whipped cream meringue.
Servings: 16 servings

Ingredients

Pineapple Compote

  • 1 Pineapple - peeled, cored and cubed – about 2 LB/800g-1kg
  • 1/2 cups water - I used the juice from the pineapple)
  • 1 ¼ cups Sugar

Custard Cream

  • 1 can Sweetened condensed milk
  • 1 1/2 can Milk - use the same can to measure
  • 3 Egg yolk

Meringue topping

  • 3 Egg white
  • 6 tbsp Sugar
  • 1 cup Whipping cream - or heavy cream or thick cream - whipped

Instructions

  • Separate the eggs.
  • To make Egg yolks completely smooth, pass the egg yolks through a fine sieve, without pressing or rubbing (Stick the yolks with a toothpick and wait for them to pass through the sieve naturally), into a bowl.
  • Reserve the whites and sifted Egg yolks in different containers.

Pineapple Compote

  • Drain pineapple, reserving juice. I used the pineapple juice instead of the water to prepare the compote.
  • In a medium saucepan mix together cubed pineapple, sugar, water (or reserved pineapple juice), bring to the boil and cook over medium-high heat, stirring occasionally, until compote consistence when pineapple becomes tender and translucent.
  • Near the end of the cooking process, keep a close eye on the compote to prevent burning, since the liquid may have almost evaporated.
  • Remove from heat and let it cool slightly to room temperature, then pour into the Pyrex and set aside.

Custard Cream

  • While the pineapple is cooking, prepare the custard. In another medium saucepan, over medium-low heat, mix a can Sweated condensed milk, fill the measuring can with the of milk and pour the milk, stir in the sifted egg yolks, and whisk the mixture , stirring often, until it just starts to thicken and you can see the bottom of the pan when stirring.
  • Remove from the heat, and let it cool until its texture will be quite thick and creamy, similar to a pastry cream.
  • Then pour over the reserved pineapple compote.

Meringue topping

  • Using the egg whisker of an electric mixer, beat egg whites on high speed until foamy.
  • Gradually add the sugar, 1 tablespoon at a time, and beat for about 30 seconds on medium speed, until stiff peaks form.
  • Leave the cream in the refrigerator right up until you're ready to whip it. When ready, measure it into the bowl of a stand mixer with a whisk attachment. Start beating at medium speed. For the first several minutes, the cream will be very frothy and bubbly.
  • Then, using a spoon gently mix, whipped cream and stiffed egg whites and sugar mixture.
  • Place on top of reserved compote and custard, freeze for at least 2 hours and serve well chilled.
  • It looks like an ice cream.

Notes

Passing the yolks through the sieve removes the skin they have and so the cream doesn't taste like “egg”.
Tip: Remove Frozen Pineapple Delight from the freezer about 10-15 minutes before eating so it doesn't get too hard.
Course : Dessert
Cuisine : Brazilian
Keyword : Brazilian, Brazilian dessert,, Chantilly, Compote, Creamy, dessert, Easy, easy-to-prepare, frozen, Gluten-free, Gourmet, Grain-Free, Make-ahead, Meringue, Nut-free, Sweet, trifle, whipped cream

Nutrition

Calories: 251kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 49mg | Potassium: 177mg | Fiber: 1g | Sugar: 39g | Vitamin A: 366IU | Vitamin C: 28mg | Calcium: 92mg | Iron: 1mg
Tried this recipe?Mention @Fast2eat or tag #Fast2eat!
We’re supported by your generositySupport Fast2eat!

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
Comments

No comments yet.

 
Comments
 
error

Since you are here, can I ask a favor? It would be really nice if you could please share this recipe (or article) on your social media. It's just a couple of clicks for you… but it means the world to me. Thank you so much!!!