Pineapple Pudding with 5 Ingredients

 

Nutritional Information

Per serving (approximate values):

• Calories: 320 kcal
• Protein: 7g
• Carbohydrates: 55g
• Fat: 8g
• Fiber: 2g
• Sodium: 120mg

Ingredients

• 20 ounces (567g) canned crushed pineapple in juice, undrained
• 1 (14-ounce / 397g) can sweetened condensed milk
• 1 (12-ounce / 340g) can evaporated milk
• 2 tablespoons unflavored gelatin powder (about 2 packets)
• 1/2 cup cold water

Instructions

1. Begin by preparing your mold. Lightly grease a 6-cup bundt pan or ring mold with a neutral-flavored oil or non-stick cooking spray. Alternatively, you can rinse the mold with cold water and shake out the excess, leaving a thin film of water, which helps with unmolding. Set aside.
2. In a small bowl, sprinkle the unflavored gelatin powder over the 1/2 cup of cold water. Let it sit for 5-10 minutes, allowing the gelatin to “bloom” or soften and swell. This step is crucial for ensuring the gelatin dissolves smoothly without lumps.
3. While the gelatin is blooming, open the can of crushed pineapple. Do not drain the juice; the juice is integral to the flavor and consistency of the pudding. Pour the entire can of crushed pineapple (with its juice) into a large mixing bowl.
4. Add the entire can of sweetened condensed milk to the bowl with the pineapple. Stir well to combine these two ingredients thoroughly. The condensed milk will add sweetness and a rich, creamy base to the pudding.
5. Next, pour in the entire can of evaporated milk. This milk contributes to the pudding’s creamy texture and helps to balance the sweetness of the condensed milk without making it too heavy. Stir until all ingredients are uniformly mixed.
6. Once the gelatin has bloomed, gently heat it. You can do this by placing the bowl over a pot of simmering water (double boiler method) and stirring until the gelatin is completely dissolved and clear, or by microwaving it for 15-30 seconds, stirring every 10 seconds, until clear. Be careful not to boil the gelatin, as this can reduce its setting power.
7. Pour the dissolved gelatin mixture into the large bowl with the pineapple and milk mixture. Stir continuously for at least 2-3 minutes to ensure the gelatin is fully incorporated throughout the entire pudding base. This even distribution is key for a consistent set.
8. Carefully pour the entire pudding mixture into your prepared bundt pan or ring mold. Ensure that the pineapple chunks are evenly distributed as you pour.
9. Cover the mold loosely with plastic wrap. Place the mold in the refrigerator and chill for a minimum of 4-6 hours, or preferably overnight. The longer it chills, the firmer and more stable your pudding will be. Do not rush this step, as proper chilling is essential for the pudding to set correctly.
10. To unmold, gently run a thin knife or spatula around the outer edge of the pudding where it meets the mold. If using a bundt pan, you may need to briefly dip the bottom of the mold in a shallow pan of warm water for 10-15 seconds to help release it. Place a serving plate upside down over the mold, then invert the mold and plate together. The pudding should slide out easily. If it doesn’t, gently tap the bottom of the mold or repeat the warm water dip.
11. Serve chilled and enjoy your delightful 5-Ingredient Pineapple Pudding! Garnish with fresh mint leaves or a sprinkle of toasted coconut flakes if desired, though it is perfectly delicious on its own.