It’s time to get tropical! This no-bake, creamy Brazilian Pineapple Dessert will take your tastebuds on an exciting vacation. And the best thing? You get to make this year round!
Not too long ago, I had a reader ask for a recipe for Pavê de Abacaxi, here called Brazilian Pineapple Dessert.
And because *most* of your requests are my commands, here I am to share this Brazilian classic! The dessert that is the next best thing after a tropical vacation. ☀️?☀️
I know, I know, I should have shared this a month ago when people were searching for summery recipes. Now, chances are your minds are pumpkinized and you’re spending lots of time on Pinterest browsing Fall treats while sipping your beloved PSL.
But let me tell you something. I hate to be the bearer of bad news, but soon the holiday craze will get to you and you will wish you were relaxing on a desert island. And when that happens, instead of spending the equivalent of your rent (or holiday gifts!) on a plane ticket, you will have this recipe to comfort you!
Because who needs a season to enjoy pineapple desserts?
“But where will I find a sweet pineapple? Everybody knows good pineapples are only available during spring and summer!”
Well, despite the fact that I have a pineapple in my pictures (for food styling purposes), this recipe asks for canned pineapple or abacaxi em calda, like we say in Portuguese.
The canned pineapple that you’d find in Brazil is a little sweeter, and in my opinion better, but the American version will do the trick!
Besides, it IS still summer, so if you’re not into the store bought stuff, now is the time to buy a bunch of pineapples and can them for later.
The dessert consists of a layer of lady finger cookies that are soaked in the pineapple juice and a little rum (optional!), a layer of luscious creamy custard made with sweet condensed milk, a layer of chunks of pineapple and, finally, a layer of whipped cream.
For the garnish, I went with some more pineapple and crushed cashews for some crunch!
If you can’t find ladyfinger cookies at your grocery store, you can order them on Amazon. Or, if that’s not an option, you can always substitute for Margherite cookies or even vanilla wafers. The texture won’t be quite the same, but it will still be delicious!
I am a firm believer in customizing recipes to use what you have on hand or what is easily accessible to you. It’s all about making a recipe and enjoying it with friends and family and not about stressing out over finding the right ingredient!
Believe me, I’ve had my fair share of driving to over 5 grocery stores in one evening just to get home empty handed. While I do like to be authentic, I won’t let authenticity get in the way of making something delicious!
I chose to serve my pineapple desserts on cute individual dessert dishes, but you could also assemble it in a big serving dish or trifle bowl, like I did for my Brazilian Chocolate Pavê. (If you haven’t tried that yet, get on that! It is, in my opinion, the best dessert in the world!)
Whatever you choose to do, I am certain this Brazilian Pineapple Dessert will be a hit at your next party! ❤️
- 3 egg yolks
- 1½ tablespoons corn starch
- 1 can sweet condensed milk
- 1 cup whole milk
- 1 (20 ounces) can pineapples chunks
- 1 tablespoon rum (optional)
- 12 ladyfinger cookies, halved
- 2 cups heavy cream, cold
- 1 tablespoon vanilla extract
- ¼ cup sugar
- Garnish: ¼ cup crushed cashews
- In a medium bowl, combine the egg yolks and the corn starch, whisking until smooth and pale. Reserve.
- In a saucepan, combine the milk and sweet condensed milk and cook, over medium heat, until it starts to simmer. Remove from heat and slowly pour over the egg mixture, whisking constantly, to temper the eggs. Then, strain everything back into the saucepan and cook over medium low heat, stirring constantly with a wooden spoon, until it thickens into a cream, about 5 to 8 minutes. Reserve to cool.
- While cream is cooling, separate the pineapple chunks from its juices. In a medium bowl, combine the pineapple juice with the rum, if using. Then, quickly soak the ladyfingers cookies into this liquid and transfer to individual dessert dishes (or a large serving dish or bowl), creating the first layer.
- Top with the cooled cream and the pineapple chunks, reserving some to garnish. Reserve.
- To make the whipped cream, combine the cold heavy cream, sugar and vanilla extract and, using a hand mixer, beat until soft peak forms.
- Top the dessert dishes with the whipped cream and garnish with pineapple chunks and crushed cashews.
- Serve or refrigerate for up to a day.
For this recipe, I recommend:
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