Creamy Pineapple Dessert

I don’t have an intro to this dessert other than it is super simple and super yum! Oh, and read up on the effects of mixing fresh pineapple and dairy before serving bitter dessert to your friends and family… (see below)


  • 250 ml tub fresh cream
  • 250 ml tub sour cream
  • 1 can condensed milk
  • 1-2 cans crushed pineapple (DO NOT use fresh pineapple)
  • Chopped pistachios for serving
  • Cadbury Flake/Milk Lindt for serving


Beat fresh cream on medium to high speed in a deep bowl for a few minutes until cream thickens and becomes stiff.

Add sour cream and beat for another few minutes until well combined and mixture is still fairly stiff.

Add in condensed milk and beat for 3 minutes until combined. The mixture will become more liquid with the addition of the condensed milk. Beat just to combine, don’t try and get it to thicken again.

Drain canned pineapples and then gently fold into mixture using a wooden spoon. Do not use fresh pineapple as the pineapple will react with the dairy and release a bitter flavor into the mixture (I learnt this the hard way).

Sometimes pineapples must stay under the sea

Transfer mixture into a serving bowl, cover and leave in fridge to set for a minimum of 4 hours or overnight.

When ready to serve sprinkle roughly chopped pistachios and Flake/grated milk Lindt chocolate over dessert.



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(Spongebob Image:





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