Indulge in layers of tropical sweetness and silky custard with this Creamy Pineapple Biscuit Pudding. Soft, milky pudding infused with pineapple syrup envelopes crisp Savoiardi biscuits, while tender pineapple chunks add bursts of sunshine in every bite. A ribbon of rich caramel weaves through the layers, balancing the tropical fruit’s zing. This no-bake dessert assembles in minutes and chills into a show-stopping finale for family dinners, potlucks, or special occasions. Embrace the ease of simple ingredients elevated by thoughtful layering—sweet condensed milk, starchy corn puree, and buttery biscuits unite in a dessert that feels both nostalgic and novel.
Cooking Time
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Preparation & Assembly: 20 minutes
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Chilling Time: 5 hours
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Total Elapsed Time: approx. 5 hours 20 minutes
Ingredients
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For the Pineapple Pudding:
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500 g canned pineapple chunks (reserve 6–8 pieces for decoration)
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150 ml sweetened condensed milk
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700 ml whole milk, divided
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100 g corn starch (cornflour)
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Pineapple syrup (from the can), as needed for soaking biscuits
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For the Biscuit Layer:
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100 g Savoiardi (ladyfinger) biscuits
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80 ml milk, for dipping
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For the Caramel Drizzle:
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Store-bought or homemade caramel sauce, warmed
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To Finish:
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Reserved pineapple chunks
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Step-by-Step Cooking Directions
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Prepare the Pineapple Custard: In a medium saucepan, whisk together 100 g corn starch and 150 ml condensed milk until smooth. Gradually pour in 600 ml of the whole milk, whisking continuously to prevent lumps.
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Cook to Thickness: Place the pan over medium heat. Stirring constantly, bring the mixture to a gentle boil. You’ll notice it shifting from a milky liquid to a thick, pudding-like consistency—this takes about 5–7 minutes. Once thickened, remove from heat.
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Stir in Remaining Milk: Gradually whisk in the remaining 100 ml milk to loosen slightly; this ensures a velvety texture that will set firmly without becoming rubbery.
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Sweeten with Pineapple Syrup: Taste the custard. If you desire more pineapple flavor, whisk in 2–3 tbsp of the reserved pineapple syrup. Set the custard aside to cool slightly.
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Layer the Base: Lightly dip each Savoiardi in milk for 1–2 seconds—do not soak. Arrange a single layer of biscuits in the bottom of a 20 × 20 cm (8 × 8 inch) square or similar-sized dish, snugly covering the surface.
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Add Custard & Fruit: Spoon half of the warm custard over the biscuits, smoothing with a spatula. Scatter half of the drained pineapple chunks evenly atop the custard.
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Repeat Layers: Create a second layer of milk-dipped biscuits, followed by the remaining custard. Top with the rest of the pineapple chunks.
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Drizzle with Caramel: Warm the caramel sauce until fluid. Drizzle a zigzag of caramel generously over the top layer of custard and fruit.
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Chill to Set: Cover the dish tightly with cling film. Refrigerate for at least 5 hours, or ideally overnight. This extended chill time allows the custard to firm up into a sliceable pudding and the flavors to meld.
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Serve: Remove from fridge. Decorate with the reserved pineapple pieces, slice into squares or diamonds, and serve chilled for a refreshing, creamy treat.
Nutritional Information
Per serving (1 of 12, approx. 150 g):
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Calories: 220 kcal
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Protein: 4 g
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Fat: 4 g (Saturated: 2.5 g)
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Carbohydrates: 42 g (Sugars: 30 g; Fiber: 1 g)
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Sodium: 90 mg
The Origins and Popularity of the Recipe
Layered puddings with biscuits and custard trace back to European trifle traditions of the 18th century, where cake, custard, and fruit formed celebratory desserts. The use of ladyfingers and pineapple invites Italian and tropical influences, reminiscent of charlottes and pineapple upside-down cakes. In recent decades, retro no-bake puddings have regained favor for their ease, nostalgic appeal, and adaptability to flavored syrups—making this dessert a modern classic at potlucks, cafes, and home gatherings.
Reasons Why You’ll Love This Recipe
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Effortless Elegance: No baking required; press, pour, and chill.
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Flavor Layers: Sweet custard, tangy pineapple, and caramel create a symphony of taste.
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Make-Ahead Convenience: Assemble in advance and grab it from the fridge when ready to serve.
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Textural Contrast: Soft biscuits soaked in milk, smooth custard, and juicy fruit.
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Customizable: Swap pineapple for berries, peaches, or mango; use different cookies.
Health Benefits
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Protein & Calcium: Milk and condensed milk lend protein and bone-supporting calcium.
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Digestive Fiber: Pineapple provides bromelain and fiber aiding digestion.
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Moderate Fat: This is a relatively low-fat dessert when portioned sensibly.
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No Artificial Stabilizers: Homemade custard relies on cornstarch, not additives.
Serving Suggestions
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With Fresh Berries: Top each slice with raspberries or blueberries for a pop of color.
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Coffee Pairing: Serve alongside an espresso or cappuccino to cut sweetness.
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Mint Garnish: Add a sprig of fresh mint for aroma and visual appeal.
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Small Portions: Offer as mini squares in a dessert buffet for variety.
Common Mistakes to Avoid
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Lumpy Custard: Whisk starch and condensed milk thoroughly before adding milk to prevent clumps.
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Sogginess: Dip biscuits briefly; over-soaking causes a mushy base.
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Insufficient Chill: Cutting too soon leads to runny slices. Always chill at least 5 hours.
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Skipping Syrup: Pineapple syrup sweetens and flavors the custard—don’t discard it.
Pairing Recommendations
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Tea: A floral Earl Grey or green tea balances the richness.
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Sparkling Wine: A dry Prosecco or Cava complements the tropical notes.
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Non-Alcoholic: Sparkling water with lime refreshes between bites.
Cooking Tips
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Even Custard Texture: As custard cools, whisk once more to maintain smoothness before pouring.
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Cookie Alternatives: Use graham crackers or vanilla wafers if Savoiardi are unavailable.
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Caramel Drizzle: For homemade caramel, gently melt sugar until amber, then swirl in butter and cream off-heat.
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Portion Control: Cut with a hot, clean knife for neat edges; dip the blade in warm water between cuts.
Similar Recipes to Try
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Tiramisu: Layered mascarpone custard with coffee-soaked Savoiardi.
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Charlotte Royale: Swiss roll slices encasing cream and fruit layers.
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Mango Pudding: Tropical custard made with mango puree.
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Chocolate Biscuit Pudding: Cocoa-flavored custard layered with chocolate cookies.
Variations to Try
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Berry Medley: Replace pineapple with mixed berries and berry syrup.
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Citrus Zest: Add orange or lemon zest to the custard for bright fragrance.
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Nutty Crunch: Sprinkle chopped toasted nuts—almonds or pistachios—between layers.
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Spiced Twist: Stir ½ tsp ground cinnamon or cardamom into the custard.
Ingredient Spotlight
Corn Starch: A versatile thickener, corn starch creates a clear, glossy custard without the cloudiness of flour. It gels at lower temperatures, yielding a tender, silky pudding that sets firmly without graininess.
Conclusion
Elevate canned pineapple and humble ladyfingers into a show-stopping dessert that feels both effortless and indulgent. This Creamy Pineapple Biscuit Pudding with Caramel Drizzle demonstrates how simple layering and a few quality ingredients can produce a restaurant-worthy sweet. Perfect for celebrations or a cozy weekend treat, it’s destined to become a favorite in your dessert repertoire—just assemble, chill, and delight in every creamy, fruity slice.
10 Comprehensive FAQ Section
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Can I make this dessert a day ahead?
Yes—refrigerate overnight for even better melding of flavors and firmer setting. -
What if my custard is too thin?
Return to heat and whisk in an additional tablespoon of corn starch dissolved in milk; simmer until thick. -
Can I use low-fat milk or condensed milk?
Whole milk yields the creamiest texture; low-fat versions may produce a thinner pudding. -
What substitutes exist for Savoiardi?
Graham crackers, vanilla wafers, or sponge cake slices work well. -
How long does the dessert keep?
Store covered in the refrigerator up to 3 days; beyond that, biscuits soften excessively. -
Can I freeze leftovers?
Not recommended—freezing causes custard separation and soggy biscuits. -
Why did my biscuits sink to the bottom?
Ensure custard is warm but not hot—too hot causes the cookies to disintegrate. -
How do I make a vegan version?
Use coconut condensed milk, plant-based milk, and a vegan custard thickener. -
Is this dessert gluten-free?
Use certified gluten-free ladyfingers or substitute with gluten-free cookies. -
Can I omit the caramel drizzle?
Yes—substitute with melted dark chocolate or a fruit coulis for a different twist.
Bon appétit! Enjoy this luscious, layered delight that brings sunshine to any table.