A creamy pineapple pudding with an amazing yellow color, all natural. A lovely spring pudding that will be the best with a juicy sweet and ripe pineapple.
Made by Véronique
Published at 2020-04-08, this recipe is for 4 persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-20
If you're using a fresh pineapple you need to peel it first. Remove the core and cut the pineapple into pieces. Use a blender to create a pineapple puree.
For an extra smooth pudding you can pour the pineapple puree through a fine sieve, but that's optional.
Heat the pineapple puree in a medium-sized saucepan. Tip: it's important to heat it thoroughly to break down the enzymes in the pineapple.
Create a mixture of a bit of heavy cream and cornstarch. Pour the remaining cream along with the milk into the hot pineapple puree and make sure the mixture is warm.
Add a bit of the warm pineapple mixture to the egg yolks and keep on whisking with a whisk to prevent it from creating lumps. Pour the mixture back into the pan and keep on stirring while it's simmering on low heat.
Stir in the cornstarch mixture, the egg yolks and cornstarch are a thickening agent to make sure the pudding will become firm. It's important the egg yolks and cornstarch are cooked well, otherwise the pudding will be too liquid.
The pudding is done when you can draw a line on a spoon with your finger and it stays visible. Divide the pudding over 4 ramekins and refrigerate at least 4 hours, but preferably overnight. Enjoy!
Why can pineapple react poorly with dairy?
Fresh pineapple can react poorly with dairy and give a slightly bitter taste. This is because pineapple contains the enzyme bromelain. This enzyme breaks down proteins, and dairy contains a lot of protein. By heating the pineapple, the enzyme is deactivated. When properly heated, the proteins in dairy will no longer be broken down, which prevents the bitter taste.
Canned pineapple has already been heated (pasteurized) during processing at the factory, which means the enzyme has already been deactivated.
Which type of pineapple should you use to make pineapple pudding?
You can use either fresh or canned pineapple to make pineapple pudding. If you use fresh pineapple, make sure to heat it thoroughly to break down the bromelain enzyme.
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