Pineapple Rabri Recipe – Easy Indian Dessert with Coconut & Pistachios

Last Updated on 4 months by Neha Deshmukh

Pineapple Rabri Recipe – Easy Indian Dessert with Coconut & Pistachios

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both incredibly delicious and doesn’t require hours in the kitchen. Well, look no further! This Pineapple Rabri is a total game-changer. It’s creamy, dreamy, and bursting with tropical flavor – a delightful twist on the classic Indian rabri. I first made this for a family get-together and it was an instant hit, especially with the kids!

Why You’ll Love This Recipe

This Pineapple Rabri is seriously special. It’s quick to make (under 20 minutes!), uses simple ingredients, and delivers a seriously satisfying sweet treat. The pineapple adds a lovely tanginess that balances the richness of the condensed and evaporated milk, and the coconut and pistachios give it a wonderful texture and aroma. Plus, it’s a fantastic way to enjoy a taste of India with a fun, fruity spin.

Ingredients

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

• 2 cups chopped pineapple
• 2 tbsp sugar
• 1 can (approx. 397g) condensed milk
• 1 can (approx. 330ml) evaporated milk
• 1 cup desiccated coconut
• 1 tsp cardamom powder
• 2 tbsp chopped pistachios

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Pineapple – Choosing the Right Variety

You can use canned or fresh pineapple for this recipe. If using fresh, make sure it’s ripe and sweet! I prefer using a slightly tart pineapple like Queen Victoria, as it balances the sweetness beautifully. Roughly 500g of fresh pineapple will give you about 2 cups chopped.

Desiccated Coconut – Fresh vs. Dried

I recommend using desiccated coconut for convenience, but freshly grated coconut works wonderfully too! If you go the fresh route, you’ll need about 1 cup grated. Just be aware that fresh coconut will impart a slightly different flavor and texture.

Condensed Milk & Evaporated Milk – Understanding the Difference

Don’t get these two mixed up! Condensed milk is sweet and thick, while evaporated milk is unsweetened and thinner. They both contribute to the creamy texture of the rabri, but condensed milk provides the main sweetness.

Cardamom – The Queen of Spices & Its Flavor Profile

Cardamom is a staple in Indian desserts, and for good reason! It has a complex, floral aroma that adds a beautiful warmth to the rabri. I always use freshly ground cardamom powder for the best flavor – it makes a huge difference.

Pistachios – Regional Variations & Quality

Pistachios add a lovely crunch and nutty flavor. You can use shelled, unsalted pistachios. In some parts of India, almonds are also used for garnish – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a pan over medium heat. Add the chopped pineapple and sugar. Cook, stirring occasionally, until the pineapple releases its moisture and the liquid starts to evaporate. Then, reduce the heat to low.
2. Now, stir in the condensed milk, evaporated milk, desiccated coconut, and cardamom powder. Mix everything really well, making sure there are no lumps.
3. Continue to cook for about 3 minutes, stirring constantly. This is important to prevent sticking and burning! The mixture will start to thicken slightly.
4. Remove the pan from the heat and let the rabri cool completely at room temperature. This usually takes about an hour.
5. Once cooled, transfer the rabri to an airtight container and refrigerate for at least 4-5 hours, or even overnight. This allows the flavors to meld and the rabri to chill thoroughly.
6. Serve chilled in individual glasses or bowls, and garnish with a generous sprinkle of chopped pistachios.

Expert Tips

Want to take your Pineapple Rabri to the next level? Here are a few of my go-to tips:

Achieving the Perfect Rabri Consistency

The key is to cook it gently and stir continuously. You want a thick, creamy consistency, but not so thick that it’s gluey.

Preventing Sticking & Burning

A non-stick pan is your best friend here! And remember, constant stirring is crucial. If you’re worried, you can also use a heavy-bottomed pan.

Enhancing the Pineapple Flavor

For a more intense pineapple flavor, you can add a tiny splash of pineapple essence (just a few drops!).

Using High-Quality Dairy for Richness

Good quality condensed and evaporated milk will make a noticeable difference in the final flavor and texture.

Variations

Let’s get creative!

Vegan Pineapple Rabri

My friend, Priya, is vegan and loves this recipe! Simply substitute the condensed and evaporated milk with full-fat coconut milk. You might need to adjust the sugar slightly, depending on the sweetness of your coconut milk.

Gluten-Free Pineapple Rabri (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your desiccated coconut and cardamom powder are certified gluten-free if you have a severe allergy.

Spice Level – Adjusting the Cardamom

If you’re not a huge fan of cardamom, you can reduce the amount to ½ tsp. Or, for a little extra warmth, add a pinch of nutmeg!

Festival Adaptations – Serving During Celebrations (e.g., Holi, Diwali)

This rabri is perfect for festivals! During Diwali, I sometimes add a few strands of saffron for a touch of luxury. For Holi, the bright yellow color of the pineapple makes it especially festive.

Serving Suggestions

This Pineapple Rabri is delicious on its own, but here are a few ideas to take it up a notch:

• Serve with a side of shrikhand (Indian yogurt dessert).
• Layer it with crumbled biscuits for a delightful treat.
• Use it as a filling for parfaits.

Storage Instructions

Leftover rabri can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon chilling, so you can add a splash of milk to loosen it up before serving.

FAQs

Got questions? I’ve got answers!

What is Rabri and where does it originate from?

Rabri is a traditional Indian dessert made by slowly simmering milk until it thickens and caramelizes. It originated in the northern parts of India and is a beloved treat during festivals and celebrations.

Can I use fresh pineapple instead of canned/pre-chopped?

Absolutely! Fresh pineapple will give you a brighter, more vibrant flavor. Just make sure it’s ripe and sweet.

How can I adjust the sweetness level in this recipe?

You can adjust the amount of sugar to your liking. Start with 2 tablespoons and add more, 1 teaspoon at a time, until you reach your desired sweetness.

What is the best way to prevent a grainy texture in the rabri?

Constant stirring is key! Also, make sure you’re using good quality milk and cooking it over low heat.

Can this rabri be made ahead of time, and if so, for how long?

Yes! You can make it a day or two in advance. The flavors actually develop even more over time. Just store it in an airtight container in the refrigerator.

Enjoy making this Pineapple Rabri! I hope it brings a little bit of Indian sweetness into your life. Let me know how it turns out in the comments below!