Here’s a light, creamy, and easy Pineapple Mousse recipe—perfect as a refreshing dessert.
Pineapple Mousse
Serves: 4–6
Ingredients:
- 1 can (20 oz / 565 g) crushed pineapple, drained (reserve juice)
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 envelope (about 2 tsp) unflavored gelatin
- 3–4 tbsp pineapple juice (from the can)
Instructions:
- Bloom the gelatin
- In a small bowl, sprinkle gelatin over 3–4 tbsp of pineapple juice.
- Let it sit 5 minutes to soften.
- Dissolve the gelatin
- Heat the bloomed gelatin in the microwave or over low heat until fully dissolved (do not boil).
- Whip the cream
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Prepare the pineapple
- In a separate bowl, puree or lightly mash the drained pineapple if chunks are large.
- Combine ingredients
- Fold dissolved gelatin into the pineapple.
- Gently fold the pineapple mixture into the whipped cream until fully combined.
- Chill
- Spoon mousse into individual serving dishes or a large bowl.
- Refrigerate at least 2–3 hours until set.
- Serve
- Garnish with pineapple chunks, toasted coconut, or a sprig of mint.
✅ Tips:
- For a lighter version, substitute half of the heavy cream with whipped topping (like Cool Whip).
- You can add a splash of rum or pineapple liqueur for an adult twist.
- For a smoother mousse, blend pineapple in a food processor before folding into whipped cream.
If you want, I can give a no-bake pineapple mousse with cream cheese and crushed pineapple that’s even richer and cheesecake-like.
Do you want that version?
