Pineapple Pudding
A very easy and quick to make-ahead dessert. Just throw in the ingredients together and chill. Serve.
Servings: 6 people
Ingredients
- 300 gram canned pineapple drained & grated
- 200 gram bottle gourd lauki, grated & boiled
- 300 gram heavy cream
- 200 gram castor sugar adjust according to taste
- ½ cup almonds sliced or silvered + 1 tbsp for garnishing
Instructions
- Squeeze out excess water from bottle gourd. Reserve the juice and use it to knead dough or add to soup. I hate wasting food, so I would use it.
- In a large bowl, mix all the ingredients well. Reserve 1 tbsp almonds for garnishing. Taste and adjust sweetness if required. Since the pineapple is sweetened, I have kept low sugar. If you need more, it is quite to easy to add more.
- Transfer to individual cups/ glasses or in the same dish only. Cover each glass with plastic wrap and chill.
- Before serving garnish with some more almonds sliver, mint leaves, mango or any other fruit of the season. Serve cold.
Notes
Taste of pineapple should be more than that of bottle gourd. If you think bottle gourd is stronger tasting, then add more pineapple or reduce bottle gourd.