Light, airy, and bursting with tropical flavor, this pineapple mousse is a no-bake dessert that feels like sunshine in a spoon. With its pale yellow hue and whipped texture, it’s the kind of treat that dances between indulgence and refreshment. The mousse is made with crushed pineapple, whipped cream, and a touch of condensed milk or cream cheese for richness, creating a silky, cloud-like consistency that melts in your mouth.
Perfect for warm-weather gatherings, festive dinners, or just a quiet moment of sweetness, this dessert is easy to prepare and requires no oven time. The pineapple adds a natural tang and brightness, while the creamy base balances it with smooth decadence. Serve it chilled in bowls, parfait glasses, or layered with cake or biscuit crumbs for a more elaborate presentation. It’s versatile, visually stunning, and always a crowd-pleaser.
INGREDIENTS:
- 1 cup crushed pineapple (canned or fresh, drained well)
- 1 cup heavy whipping cream (chilled)
- ½ cup sweetened condensed milk or ½ cup softened cream cheese
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional, adjust to taste)
- 1 tablespoon gelatin (optional, for firmer set)
- 2 tablespoons warm water (to dissolve gelatin)
- Pineapple chunks or mint leaves for garnish
INSTRUCTIONS:
- Prepare the Pineapple Base: If using canned crushed pineapple, drain it thoroughly to avoid excess moisture. If using fresh pineapple, pulse it in a blender until finely crushed. Set aside.
- Optional Gelatin Step (for firmer mousse): In a small bowl, dissolve 1 tablespoon gelatin in 2 tablespoons warm water. Let it sit for 5 minutes to bloom. Then gently heat until fully dissolved. Allow to cool slightly before adding to the mousse mixture.
- Whip the Cream: In a large mixing bowl, whip the chilled heavy cream using an electric mixer until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Be careful not to overwhip.
- Blend the Cream Base: In a separate bowl, mix the condensed milk or softened cream cheese until smooth. Fold in the crushed pineapple and the cooled gelatin mixture (if using). Stir gently to combine.
- Combine and Fold: Add the pineapple mixture into the whipped cream in batches, folding gently with a spatula to maintain the airy texture. Mix until fully incorporated and smooth.
- Chill and Set: Spoon the mousse into serving bowls, glasses, or a large dish. Smooth the tops and cover with plastic wrap. Refrigerate for at least 4 hours, or overnight for best texture. The mousse will firm up slightly and become even more luscious.
- Garnish and Serve: Just before serving, top with pineapple chunks, mint leaves, or a sprinkle of toasted coconut for added flair. Serve chilled and enjoy the creamy tropical escape.
Tips & Variations:
- Make it layered: Alternate mousse with crushed biscuits or sponge cake for a pineapple trifle.
- Add citrus: A splash of lime juice adds brightness and balances the sweetness.
- Make it vegan: Use coconut cream and dairy-free condensed milk alternatives.
- Storage: Keeps well in the fridge for up to 3 days. Best served cold.
