No-Bake Pineapple Spudding

Hi everyone,

I don’t know how to describe this recipe, the consistency is a cross between a pudding and a soufflé, spudding for short. It’s airy, pillowy and just melts in your mouth. It’s embarrassingly easy to make and the end result is so glamorous, you’ll thank me for it.

YIELD: 8 servings   PREP TIME: 10 minutes    COOK TIME: 10 minutes   TOTAL TIME: 6 hours


  • 1 tin canned pineapple chunks
  • 12 tsp sugar
  • 3 tsp gelatin powder
  • 400ml cream
  • 1 cup of water


  1.  Separate the pineapple chunks from the sugar syrup and keep in a bowl.
  2. In a medium saucepan, add the pineapple sugar syrup along with 1 cup of water and bring to a boil.
  3. Add the gelatin powder to the syrup and stir until dissolved. Once dissolved, let it cool before refrigerating for about 3-5 hours until it sets.
  4. Once set, scoop out the jelly mixture into a blender and blend it until smooth and fluffy.
  5. Add the cream to the mixture and mix well. Add the pineapple chunks and pour into individual molds. Let the mixture set for 4 hours before serving it.

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