• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Onam
  • Recipes
  • About Us

A Little Bit of Spice logo

menu icon
go to homepage
  • Home
  • Onam
  • Recipes
  • About Us
  • Social

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Onam
    • Recipes
    • About Us
  • Social

    • Instagram
    • Pinterest
  • ×
    Home » Recipe Index » Puddings

    Published: Mar 30, 2012 · Modified: Dec 27, 2024 by Cherian Thomas

    No Bake Eggless Caramel Pineapple Condensed Milk Pudding

    Jump to Recipe Print Recipe

     

     

    This is one hell of a pudding that tastes so well; angels may take over your home. A Three Layer pudding with caramel, sauteed pineapple, milk and condensed milk mixture, topped with caramelized nuts.It’s a bit of work and occasionally needs another pair of hands to hold the vessel, especially mixing when china grass or sugar caramel.
    Rest said, you'll enjoy cooking this again and again, and it gets easier once you do it couple of times.

    No Bake Eggless Caramel Pineapple Condensed Milk Pudding

    Jane Jojo
    A Three Layer pudding with caramel, sauteed pineapple and milk and condensed milk mixture. This is one hell of a pudding that tastes so well; angels may take over your home.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine english
    Servings 8 serving
    Calories 803 kcal

    Ingredients
      

    Condensed milk layer

    • 10 Grams china grass
    • 1 Cup water hot
    • 400 Grams Condensed Milk
    • 3 cups milk
    • 1 Teaspoon vanilla essence
    • sugar

    Pineapple Layer

    • 1 pineapple , big
    • 1 tablespoon unsalted butter / ghee
    • sugar

    Caramel Layer

    • 11/2 Cups sugar

    Garnish

    • nuts caramelized

    Instructions
     

    • Tear / cut the china grass sheets into small pieces and add it to a cup of hot water and keep it aside for 30 - 60 minutes. You can cut it using scissors.
    • Pineapple layer - Sauteed pineapple should get cooled down when we do the layers and hence going for it before the rest. Slice down the sides of the pineapple, cutting off the tough outer skin and inner spikes. Continue all around the pineapple, following the natural contour of the fruit. Cut it into small chunks and crush it using a mixie/blender. You can leave small bit pieces as it is.
    • Heat butter/ghee in a pan. Saute pineapple with some extra sugar, perhaps two tablespoons to start with. Based on the sweetness of the pineapple, add more sugar as needed.
    • Pineapples have a ton of water in it, which seeps out while cooking. Keep it in medium high flame. Saute it till pineapple is golden. Adjust the sugar. You can smell the pineapple's aroma in the air. It will take around 20 minutes. Stir it every 2 minutes.
    • Caramel layer - Keep the pudding glass plate on a wooden base ready to take the liquid caramel. Heat the sugar and melt it in a dry steel thick bottomed vessel in high flame. Keep stirring the sugar/swirl the pan to avoid sugar lumps.
    • At the point of seeing all the sugar melt and change into brown color, transfer it to the pudding glass plate. Transfer it quickly so that the caramel does not crystallize and is spread evenly. I didn't make it on the bitter side, but if you like it bitter make the caramel dark.
    • Once the caramel is crystallized, transfer sauteed pineapple to the pudding bowl above the crystallized caramel and spread it evenly till a layer is formed. Once the pineapple layer has bit cooled down, you can start the condensed milk layer.
    • Condensed Milk layer - Take the milk in a pan and put it under a flame to boil. Be accurate on the milk measurements. Add the condensed milk to it. When you add the condensed milk, keep on stirring the milk so that the thick condensed milk does no go down and burn. Add sugar if needed. Add vanilla essence.
    • At the same time, take the china grass in another pan and keep on another medium flame to boil. China grass should get completely dissolved into the water.
    • Stir both the liquids. Do not take it to the point of evaporation. Once you see them both mixed properly, bring it to a boil. When both are at the almost same boiling temperature, transfer the china grass solution to the milk through a sieve. Use a bigger strainer, so that it can be transferred quickly.
    • Lower the milk flame. Stir well and stop the flame after 3 minutes. Slowly transfer the milk to the pudding bowl above the pineapple layer.
    • Slowly the condensed milk mixture will solidify. Once it has cooled down, refrigerate for 4-5 hours. Then keep it outside for an hour before serving to get the pineapple melt into the caramel.
    • Serve by carving out scoops in a pudding cup. Decorate with caramelized nuts to the top of each serving.

    Nutrition

    Serving: 302gCalories: 803kcalCarbohydrates: 183gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 102mgPotassium: 450mgFiber: 2gSugar: 180gVitamin A: 347IUVitamin C: 55mgCalcium: 272mgIron: 0.5mg
    Tried this recipe?Let us know how it was!

    More Puddings

    • This Brazilian flan with condensed milk is one of the best desserts I have ever made. It has always been a hit with the guests. The highlight is, it’s so easy to make, and you get a delicious dessert as a result. A must try for dessert lovers!
      Easy Brazilian Flan with Condensed Milk
    • Crunchy cashew nut sprinkle. Cashew nuts toasted, mixed in caramel and then crumbled. Caramelized Cashew nut is great as topping on desserts or along with granola for breakfast.
      Caramelized Cashew Nuts
    • No Bake Eggless Chocolate Marie Biscuit CondensedMilk Pudding
    • Vanilla Mango Panna Cotta

    Comments

    1. Avatar for Nirmala_Prem Nirmala_Prem says:
      March 31, 2012

      looks lovely... will surely try it out... and again, caremelized nutes recipe please!!!

    2. Avatar for Reeba_Jerry Reeba_Jerry says:
      April 6, 2012

      can i use gelatin instead of china grass?

    3. Avatar for Noor_Nazar Noor_Nazar says:
      June 17, 2013

      A small doubt: U said: Remove one glass of milk from the 1 litre. This is not needed. So, lets say if one litre milk is 4 cups then, this pudding requires 3 litres??

    4. Avatar for Noor_Nazar Noor_Nazar says:
      June 17, 2013

      Alright :)

    Continue the discussion at comments.alittlebitofspice.com

    Participants

    Avatar for Reeba_Jerry Avatar for Noor_Nazar Avatar for JaneJojo Avatar for Nirmala_Prem

    Primary Sidebar

    Started nine years ago, A Little Bit of Spice is a love story of Jane and Cherian’s cooking experiments. With a blend of South Indian and Western recipes, this little corner of the web has helped millions of cooks over the years.

    More about us →

    Popular Recipes

    • Onam sadya served on banana leaf. Matta rice with avial, sambhar, pachadi, kichadi, olan, kaalan and chips
      God’s Own Feast-ival!

    • Ready to eat, Soya chunks Manchurian Dry
      Soya Chunks Manchurian Dry

    • Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
      Kerala chicken curry with coconut milk (Nadan chicken curry)

    • Kerala Egg Curry With Coconut Milk (Nadan Mutta Curry)

    • Cauliflower / Gobi masala

    • Glazed lemon yogurt cake slices on a wooden cutting board with a fresh lemon beside.
      Ina Garten's Lemon Yogurt Cake (Without Butter)

    Onam Recipes

    • Avial is easy to prepare and a yummy side dish that goes well with rice. This mixed vegetables curry with coconut is one of the must side dishes for Kerala Sadhya
      Kerala Style Mixed Vegetable Curry with Spiced Coconut (Avial)

    • Kerala Style Sambar

    • Kerala style cabbage stir fry with coconut, ginger-garlic and green chilly.Cabbage thoran is one of the side dishes for Kerala Onam Sadya! A simple and healthy side dish that goes well with rice.  It’s also called as “cabbage upperi” in the central part of Kerala
      Kerala Style Cabbage Stir Fry with Coconut (Cabbage Thoran)

    • Kerala Style Beans stir fry with coconut (Beans Thoran)

    • Onam sadya served on banana leaf. Matta rice with avial, sambhar, pachadi, kichadi, olan, kaalan and chips
      God’s Own Feast-ival!

    • Rice ada is roasted and boiled in milk, sugar and flavored with cardamom. Rice ada looks like small pasta chunks and made of rice flour. Palada payasam can be otherwise called Indian pasta pudding.
      Palada Payasam

    Footer

    The publications A little bit of Spice has been featured in.

    Privacy Policy. © 2011 – 2025 A Little Bit of Spice

    Made with ♥︎ in California

    ↑ back to top

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required