Easy Pineapple Cream Dessert Recipe – Bread & Peanut Candy Delight

Last Updated on 2 months by Neha Deshmukh

Easy Pineapple Cream Dessert Recipe – Bread & Peanut Candy Delight

Hey everyone! If you’re looking for a dessert that’s unbelievably easy to make, requires minimal baking (basically none!), and tastes like a little slice of heaven, you’ve come to the right place. This Pineapple Cream Dessert is a childhood favorite of mine – I first made it when I was trying to impress a friend with my “cooking skills” (which were…developing, let’s say!). It’s a no-fuss recipe that always delivers, and I’m so excited to share it with you.

Why You’ll Love This Recipe

Seriously, what’s not to love? This dessert is creamy, fruity, and has the most delightful crunch from the peanut candies. It’s perfect for potlucks, family gatherings, or just a sweet treat on a weeknight. Plus, it comes together quickly, and the chilling time does all the work for you! It’s a guaranteed crowd-pleaser, and honestly, it’s just pure comfort food.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 400 ml whipping cream
• 0.5 tin (approx. 200g) condensed milk
• 1 tsp vanilla extract
• 1 large tin (570 gm) pineapple slices
• 5-6 big bread slices
• 8-10 peanut candies (crushed) – think Mango Bite or similar!

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Canned Pineapple: Don’t underestimate the power of canned pineapple here! It provides the perfect sweetness and juice for soaking the bread. Fresh pineapple can be used (see FAQs!), but you’ll need to adjust the sweetness.
• Peanut Candies: In India, we often use Mango Bite or similar peanut-based candies for this dessert. They give it that lovely salty-sweet crunch. You can find these at most Indian grocery stores.
• Condensed Milk: This is key for getting that perfect creamy texture without having to fuss with making custard. It adds sweetness and richness, and helps the cream hold its shape. Don’t skimp on this!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, let’s whip the cream. Using an electric mixer (or a lot of elbow grease!), whip the whipping cream until you get soft peaks. This means when you lift the whisk, the cream will hold its shape a little, but the peak will gently fold over.
2. Now, gently fold in the condensed milk and vanilla extract. Mix until everything is well combined and you have a lovely, smooth cream. Set this aside for now.
3. Open your tin of pineapple slices and drain the syrup into a bowl – don’t throw that away! Chop the pineapple slices into small, bite-sized pieces.
4. Time to soak the bread! Dip each bread slice into the reserved pineapple syrup, making sure both sides get a good coating. Don’t soak them too much, or they’ll fall apart.
5. Now for the layering! At the base of your serving dish, arrange a layer of the syrup-dipped bread slices.
6. Spread half of the cream mixture over the bread. Then, sprinkle with half of the chopped pineapple and half of the crushed peanut candies.
7. Repeat the layers: another layer of syrup-dipped bread, followed by the remaining cream, pineapple, and candies.
8. Finally, cover the dish and refrigerate for at least 3 hours. This is important! It allows the layers to set and the flavors to meld together. Trust me, the wait is worth it.

Expert Tips

• Don’t overwhip the cream, or it will become grainy. Soft peaks are what you’re after.
• If you want a stronger pineapple flavor, you can add a tablespoon of pineapple juice to the cream mixture.
• For a prettier presentation, use a glass serving dish so you can see the layers.

Variations

This recipe is pretty versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the whipping cream for chilled coconut cream. It gives a slightly different flavor, but it’s equally delicious!
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread.
• Spice Level: N/A – this is a sweet treat, all the way!
• Festival Adaptations: This dessert is perfect for celebrations! It’s a lovely addition to a Diwali spread or a Christmas dessert table. My aunt always makes a huge batch for Diwali.

Serving Suggestions

This dessert is best served chilled. You can garnish it with a few extra crushed peanut candies or a sprinkle of grated coconut. It pairs perfectly with a cup of chai or a glass of cold milk.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. The bread might get a little softer over time, but it will still taste amazing.

FAQs

1. Can I use fresh pineapple instead of canned? What adjustments should I make?

You can! But fresh pineapple is less sweet and has a different texture. You’ll need to add a little extra sugar (about 2-3 tablespoons) to the pineapple before chopping it, and maybe a splash of pineapple juice to the cream mixture.

2. What type of bread works best for this dessert? Can I toast it?

White bread works best – it soaks up the syrup nicely. You can lightly toast the bread, but it’s not necessary. If you do toast it, make sure it’s not too crispy, or it will be hard to bite through.

3. Can this dessert be made ahead of time? How long will it keep?

Absolutely! You can make it a day ahead of time. It actually tastes better after it’s had a chance to sit and the flavors have melded. It will keep in the fridge for up to 2 days, but it’s best enjoyed fresh.

4. What is a good substitute for peanut candies if I have allergies?

If you have peanut allergies, you can use crushed almond biscotti or even chocolate cookies for a similar crunch.

5. The cream seems too runny. What could have gone wrong?

The cream might be too runny if it wasn’t cold enough when you whipped it, or if you overwhipped it. Make sure your cream is well-chilled before you start, and stop whipping as soon as you reach soft peaks.

6. Can I add other fruits to this dessert?

Definitely! You can add layers of sliced bananas, strawberries, or mangoes for extra flavor and texture.