When you look at the dessert in the picture, the first thing you notice is its incredibly airy and mousse-like texture. It has that smooth, velvety consistency that sits somewhere between whipped cream and gelato — soft enough to scoop effortlessly, yet firm enough to hold its shape perfectly on a spoon. This type of dessert is usually made without baking, relying on whipped cream, condensed milk, and fruit puree to create volume and structure. What makes this particular version special is the unmistakable pale yellow color, suggesting a pineapple base: sweet, slightly tangy, tropical, and refreshing.
Below is a complete, detailed recipe that recreates the exact dessert, along with step-by-step instructions, variations, serving tips, and expert tricks to help you master the texture.
📌 INGREDIENTS
⭐
Main Ingredients
- 1 can (400 g) crushed pineapple or pineapple tidbits in juice (not syrup)
- 1 cup cold heavy whipping cream
- 1 can (395 g) sweetened condensed milk
- 1 cup cold evaporated milk
- 1 packet (10 g) unflavored gelatin OR 1 tbsp powdered gelatin
- ¼ cup cold water (for blooming gelatin)
- 1 tsp vanilla extract
- 1–2 tbsp sugar (optional, depending on sweetness preference)
- A pinch of salt
⭐ Optional Add-Ons
- ½ cup cream cheese (for a cheesecake-like version)
- ¼ cup powdered milk (for thicker texture)
- 1 tbsp lemon juice (for extra tang)
- Fresh pineapple chunks for garnish
📌 INSTRUCTIONS
STEP 1 — Prepare the Pineapple Base
Start by opening your can of crushed pineapple. Pour the entire contents into a sieve and allow the juice to drain out. It’s important to drain it well, because too much liquid will make the mousse soft and runny instead of fluffy. Don’t throw away the juice — you’ll need a few spoonfuls later for flavor.
Once drained, blend the pineapple lightly to create a smoother puree. If you prefer tiny pineapple bits in your dessert, you can skip blending completely. Set it aside.
STEP 2 — Bloom the Gelatin
Gelatin is what gives this dessert its structure — that beautiful clean cut and steady shape when you scoop it.
- Pour ¼ cup cold water into a small bowl.
- Sprinkle the gelatin evenly over the water (don’t dump it in one spot).
- Let it sit for 5 minutes until it becomes thick and sponge-like.
Once the gelatin has bloomed, microwave it for 10–15 seconds or heat it gently over a double boiler until it becomes liquid and smooth. Mix 2 tbsp of the pineapple juice into the melted gelatin. This helps distribute the flavor evenly and prevents clumping.
Let it cool slightly so it doesn’t shock the cold cream mixture later.
STEP 3 — Whip the Cream and Evaporated Milk
In a large mixing bowl, add your cold heavy cream. Whip using an electric mixer on medium-high speed until soft peaks form. This is what gives your dessert most of its airy structure.
In another bowl, pour the evaporated milk — make sure it’s very cold. Whip it separately for about 3–5 minutes until it becomes foamy and increases in volume. Many people don’t realize evaporated milk can be whipped, but when chilled properly, it creates a light, fluffy foam that contributes to the mousse texture.
STEP 4 — Combine the Cream Base
Now take your bowl of whipped heavy cream. Gently fold in the sweetened condensed milk using a spatula. The condensed milk adds richness, sweetness, and stability.
Add the whipped evaporated milk next, folding slowly to maintain maximum fluffiness.
Now add:
- pineapple puree
- vanilla extract
- pinch of salt
- optional sugar if you want extra sweetness
Mix slowly, scraping the sides and bottom of the bowl to ensure everything blends evenly.
STEP 5 — Add the Gelatin
Make sure your gelatin is liquid but not hot. Gently drizzle it into the mixture in a thin stream while continuously whisking on low speed. Adding the gelatin slowly prevents lumps and ensures even distribution.
You’ll see the mixture begin to thicken immediately as the gelatin cools.
STEP 6 — Chill the Dessert
Pour the entire mixture into a large glass bowl, serving dish, or individual cups. Smooth the