Ingredients with Measurements:
- 1 can of pineapple chunks (20 oz)
- 1 cup of nata de piña (pineapple gelatin cubes)
- 1 can of evaporated milk (12 oz)
- 1 can of condensed milk (14 oz)
- 1 packet of unflavored gelatin (0.25 oz)
- 1 cup of water
- 1 teaspoon of vanilla extract
Special Equipment Needed:
- Blender
- Mixing bowl
- Whisk
- Saucepan
- Pudding molds or ramekins
Step-by-Step Instructions:
1. Drain the pineapple chunks and reserve the syrup.
2. In a blender, blend the pineapple chunks until smooth.
3. In a mixing bowl, whisk together the evaporated milk, condensed milk, and vanilla extract.
4. In a saucepan, mix the reserved pineapple syrup, water, and unflavored gelatin. Heat over low heat until the gelatin dissolves.
5. Add the blended pineapple and nata de piña to the mixing bowl with the milk mixture. Mix well.
6. Add the gelatin mixture to the mixing bowl and mix well.
7. Pour the mixture into pudding molds or ramekins.
8. Chill in the refrigerator for at least 4 hours or until set.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Chilling time: 4 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 320
Total fat: 9g
Saturated fat: 6g
Cholesterol: 38mg
Sodium: 143mg
Total carbohydrates: 52g
Dietary fiber: 0g
Total sugars: 51g
Protein: 10g
Substitutions for ingredients:
- You can use fresh pineapple instead of canned pineapple chunks.
- You can use any flavor of gelatin cubes instead of nata de piña.
Variations:
- You can add shredded coconut to the mixture for a tropical twist.
- You can top the pudding with whipped cream and maraschino cherries.
Tips and Tricks:
- Make sure to blend the pineapple chunks until smooth for a creamy texture.
- Use a whisk to mix the ingredients well and avoid lumps.
- Use a non-stick cooking spray to grease the pudding molds or ramekins for easy removal.
Storage Instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This pudding is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the pudding in clear glass cups to showcase the layers of pineapple and nata de piña.
- Top the pudding with fresh pineapple chunks and mint leaves for a pop of color.
Garnishes:
- Whipped cream
- Maraschino cherries
- Shredded coconut
- Fresh pineapple chunks
- Mint leaves
Pairings:
- Serve with a cup of hot coffee or tea for a sweet treat.
Suggested Side Dishes:
- This pudding can be served as a dessert on its own.
Troubleshooting Advice:
- If the pudding does not set, try adding more gelatin to the mixture.
Food Safety Advice:
- Make sure to refrigerate the pudding at 40°F or below to prevent bacterial growth.
Food History:
- Nata de piña is a traditional Filipino dessert made from fermented pineapple juice.
Flavor Profiles:
- This pudding has a sweet and creamy flavor with a tropical twist from the pineapple and nata de piña.
Serving Suggestions:
- Serve the pudding chilled for a refreshing dessert after a meal.
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Region: Philippine