Pineapple Mousse

Servings : Serves 6-8

This super refreshing creamy pineapple dessert is delightfully light and takes very little effort to prepare. Perfect crowd pleaser and an excellent finish to any meal.


  • 1 tin (450g) pineapple rings or chunks, drained (reserve the juice)
  • 1 packet halal lemon or pineapple flavoured jelly (85gm)
  • 1 1/2 cups whole milk
  • 2-6 tbsp icing sugar (adjust to taste)
  • 1 tsp vanilla essence
  • 1 1/2 cups whipping cream


Measure out 1 cup of the drained pineapple juice (if it does not quite reach a cup, add water to bring it to 1 full cup) and heat it in the microwave for about a minute until it boils. Mix the jelly powder into it and set aside to cool completely and begins to just set around the edges. Do not let the jelly fully set.

In the meantime, chop up the drained pineapple and reserve about half a cup of finely chopped pieces and a couple of chunkier bits for garnish. Put the rest into a blender jug and add the milk and the cooled jelly liquid. Blend and give it a taste, add icing sugar for some extra sweetness if needed.

Pour this out into a large bowl and set aside.

In a separate bowl, whip the cream with the vanilla essence and a tbsp or two of icing sugar. Make sure you do not over whip, the cream should have soft peaks.

Save a small amount of the whipped cream for decorating the dessert later, and add the remainder into the pineapple and jelly mixture. Then fold in the reserved finely chopped bits of pineapple.

Serve into a pretty dessert dish of your choice or into individual bowls. Cover with plastic wrap and refrigerate preferably overnight for the mousse to set.

Add some dollops of whipped cream and chunks of pineapple right before serving.


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