A light, creamy, mousse-like dessert that requires no baking, no gelatin, and no eggs. The texture is velvety and cloud-soft—almost like a cross between mousse, ice cream, and whipped cream. It takes only minutes to prepare, and the refrigerator does all the work.
INGREDIENTS
- 1 can pineapple juice (400 ml) – or 1½ cups fresh pineapple juice
- 2 cups heavy whipping cream (cold)
- 1 cup condensed milk (cold)
- 1 packet powdered milk (optional, for extra richness)
- 1 tsp vanilla (optional)
This recipe works best when all ingredients are chilled, so keep them in the refrigerator for at least 1 hour before starting.
INSTRUCTIONS
1. Prepare Your Mixing Bowl
Place your bowl and whisk/beaters into the freezer for 10 minutes. This ensures the whipping cream thickens quickly and becomes extra fluffy. A cold bowl helps create a mousse with a stable structure and prevents deflation.
2. Whip the Cream
Pour your cold heavy whipping cream into the chilled bowl. Using an electric mixer, beat on medium-high speed until it becomes thick, creamy, and forms soft peaks.
The key here is to stop beating at the right moment. You want the cream to be silky and airy—not overwhipped. Overwhipping makes the mousse grainy, while underwhipping makes it runny. Aim for a smooth, cloud-like consistency.
3. Add Condensed Milk
Slowly drizzle in the condensed milk while continuing to beat the mixture on low speed. Condensed milk not only sweetens the mousse but also stabilizes it, preventing the cream from collapsing later.
Mix gently until fully incorporated. Do not beat too aggressively at this stage—you want to preserve the fluffy air bubbles inside the cream.
4. Add Pineapple Juice
Slowly pour the pineapple juice into the mixture.
Because pineapple juice is naturally watery, it is important to add it gradually, folding carefully with a spatula instead of vigorously mixing. Folding helps keep the mousse light and airy.
If you want a stronger pineapple flavor, you can reduce the pineapple juice on the stove by simmering for 5–7 minutes to concentrate the taste. Just cool it completely before adding.
5. Optional Ingredient: Powdered Milk
If you want a much thicker, richer mousse, add 4 tablespoons powdered milk.
This step is optional, but it gives the mousse a luxurious, velvety finish and prevents excess moisture from thinning the mixture. It also enhances the creamy flavor.
6. Chill the Mousse
Pour the finished mixture into a glass bowl or individual cups. Cover with plastic wrap and refrigerate for 6–8 hours, or preferably overnight.
As it chills, the mousse sets and becomes firmer while still maintaining its cloud-like consistency.
If you prefer a frozen version similar to pineapple ice cream, you may freeze the dessert for 3–4 hours. The result will be firmer but still soft enough to scoop.
SERVING
Your mousse should be silky, airy, cold, and scoopable, just like the dessert shown in your photo. Serve it with:
- Fresh pineapple chunks
- A sprinkle of coconut flakes
- A drizzle of condensed milk
- A mint leaf for decoration
This dessert is perfect for hot weather and ideal for picnics, parties, or after-meal treats.
TIPS FOR THE BEST TEXTURE
1. Keep Everything Cold
Warm cream will not whip properly. Cold ingredients = fluffy mousse.
2. Do Not Add Fresh Pineapple
Fresh pineapple contains enzymes that prevent the mousse from thickening. Use canned juice instead.
3. Add Juice Slowly
Adding too much juice quickly can deflate the cream.
4. Chill Long Enough
Refrigerating is essential for proper setting.
VARIATIONS
- Mango mousse – replace pineapple juice with mango pulp
- Strawberry mousse – blend strawberries with condensed milk
- Coconut pineapple mousse – add coconut cream for a tropical flavor
- Layered mousse – alternate pineapple mousse and crushed cookies