A no-bake dessert with chopped pineapples, praline nuts and a creamy pudding…
My kinda days are coming!!! 🙂 Even though the temperatures are past 40 degrees in the afternoon, the mornings and evenings are getting pleasant. Please read “pleasant” as temperatures between 32-40 degrees. It may sound drastic for people across the Gulf, but then this temperature is perfect for beach visits and barbeque, without much risk of getting sun burns! Since I started work last week, I have been loving the warm breeze and the partly cloudy skies, with the sun playing hide and seek occasionally. Life is getting back to its pacy best with Rasha back to school and a lot of things waiting to happen, but then even though it does scare me a bit in between, I still make myself think that I should be able to manage it. After all, is there any sense in worrying something which we cannot control at present? No, right… 🙂
Off to the recipe for today, another make-ahead dessert!!! Ah, how much I love it! This dessert was made when my umma and D suddenly decided to have guests at home for night, on the same day afternoon. While umma and I finalized the menu for dinner, she gave me the honors of deciding on the dessert. Gosh, now what do I do? Payasams or kheers are fine for lunch, but somehow, I feel it doesn’t gel well with dinner. As usual, browsing through my mind folders, I suddenly remembered this dessert that I had bookmarked long back.
Seriously, this is such an easy dessert to make, provided you have the ingredients in hand. It hardly took me around 15 minutes to put them altogether and dump it in the fridge. As the guests had the pudding, they just couldn’t guess what all had gone in, apart from the pineapple and the praline (I must be joking if they don’t… hehe…), but the bread part is simply not traceable. All thought it was cake!!! 🙂 What’s more, it’s no-bake!!! Yaay… If you don’t want to go through the hassle, which I did go through, just crush some peanut candy and spread over – simple! 🙂
** Updated on 09/09/2013 – many of you have asked about whipping powder, I am sorry I really thought that it was quite familiar!!! Then I realized, that this product is here because of the climate mainly. Whipping powder is a non-diary powder, which when added to cold milk and whipped, becomes whipping cream. The main reason is that diary whipped cream is difficult to manage in humid conditions out here. Normally, one pack of whipping powder gives 450 to 540 ml of whipped cream (depending on the brand used). You can just substitute it with a 250 ml pack of whipping cream, add icing sugar to taste and whip it till it becomes firm, before adding the cream and beating it till well combined. Hope now it’s OK!!! 🙂
Updated with new pictures and recipe on November 13,2020: I love revisiting old posts. More than the recipes it is the little titbits that I get to read. This post is more than 7 years old and Rasha was small, Azza was even tinier. It always makes me feel bittersweet. 🙂
One of my targets for year 2021 is to go through all my old posts and update them with better pictures. There are a lot of recipes on the blog, that I feel deserve to be pushed up a bit. Considering that I have more than 1600+ posts on the post, it is a humongous task but I will do on it on a very slow pace. One of the posts I have been eyeing was this super simple dessert. There are just very handful of ingredients, and when you have sudden guests, it is so easy to put together. That is how I exactly made it when we had guests… hehe… That time I had made my own praline but I am simplifying this recipe even more in the recipe card, though I will save up the old recipe too.
The recipe uses canned pineapples, that needs to be drained and set aside. We use the syrup to soak the bread that is going to be layered in between. You can use a pound cake or even biscuits, but I personally feel that bread goes really well to balance the sweetness and the tartness of the dessert. I had initially made the cream filling with whipped cream powder and thick cream. The whipped cream powder is already sweet. In the updated recipe, I am using a mix of whipping cream and condensed milk. It surely makes the whole dessert even more easier to make.
Instead of making the praline, I went ahead and crushed a few peanut chikki balls to be used as a topping and the crunch layer in between. It makes life so much easier and this dessert so much easier too! Hehe… We cleaned up the whole bowl, leaving hardly any leftovers. The girls really loved it. Obviously they don’t remember the first time they ate it, they were too small… hehe… I would really love you all to bookmark this and try this as your next weekend dessert or for a party… I hope you enjoy the new updates…
Leaving the old picture here, like I do for almost all my posts… 🙂
No Bake Crunchy Pineapple Bread Pudding
- 400 ml whipping cream
- 1/2 tin condensed milk as per sweetness
- 1 tsp vanilla extract
- 1 large tin 570 gm pineapple slices
- 5-6 slices big bread or as required
- 8-10 peanut candies crushed (refer notes)
- Beat the whipped cream till soft peaks. Beat in the condensed milk and vanilla. Set aside.
- Drain the syrup from the pineapple slices and keep aside.
- Cut the pineapple into small pieces.
- In your pudding dish, dip bread into the syrup and line the base. Pour half of the beaten cream. Sprinkle half the pineapple and the crushed candies.
- Dip the remaining bread into the pineapple syrup and layer on top of the cream.
- Pour over the remaining cream and top with the remaining pineapple and praline.
- Cover and chill for 3 hours, prior to serving.
If you don't have peanut candy, you can make some praline:
1/4 mixed nuts (cashews, pistachios, almonds)
1/2 cup sugar
3-4 tbsp water
To make praline, coarsely chop the nuts .
Keep a large aluminium foil well greased and set aside.
Add sugar with water, just enough to wet the sugar into a non-stick saucepan and bring to cook.
Continuously keep stirring it, till the whole sugar melts and slowly starts to caramelise.
Keep stirring to avoid it from getting burned and cook on medium flame.
Once the color changes, put in the nuts, give a quick stir and quickly pour onto the greased aluminum foil and spread.
Leave it to cool. Slowly peel off the foil, put the praline into a plastic bag and crush using a rolling pin. Use as required.