Pineapple white pudding

Pineapple white pudding

This is the recipe of an eggless pudding, which is prepared using milk and condensed milk. Here the base layer is prepared by mixing butter, pineapple preserve and biscuits. I had used homemade pineapple preserve for this pudding. Those who do not have pineapple preserve may substitute it with pineapple jam. If you pack the base layer tightly, the biscuits won’t float on the top when the custard is poured. I love to see few biscuit floating on the top, so I had not packed the base layer tightly.

There is a little bit of work in this pudding as we have to prepare the custard and also need to double boil the chinagrass at the same time. Make sure that the custard is not boiled. You have to only heat it. Then add chinagrass to the custard.

If you do this a couple of times, you will enjoy this cooking and it will get easier for you. This pudding recipe will be an excellent choice for you to treat your guests with happy tummy.


  • Condensed milk – 1 tin
  • Milk           – 2 tin
  • China grass- 8 grams
  • Sugar         – 3 tablespoon, as per your  taste
  • Homemade pineapple preserve- 1 cup
  • Butter, melted         – 50 g
  • Crushed marie biscuits – 12
  • Vanilla essence – 1 tablespoon

Method of preparation :

  • Chop the chinagrass into fine pieces and soak it in 3/4 cup of water, for half hour before we start preparing our pudding
  • Mix the milk and condensed milk in a vessel or saucepan
  • Switch on the flame and stir the mix continuously
  • Double boil the chinagrass on the other flame
  • Once the chinagrass is melted, add it to the custard evenly and stir well
  • Now add vanilla essence and switch off the flame before the custard boils
  • Take a pudding dish and arrange the mixture of butter, pineapple and biscuits such that it forms the base layer of the pudding
  • Now, strain the custard to our pudding dish as the second layer
  • Once cooled, our pudding will be set
  • Refrigerate for 2 hours and then you can cut it into desired shape and serve to your loved ones
Pineapple white pudding

Snow White Satin Mango Pudding

This is the recipe of a sweet and smooth pudding, where the top portion will be little fluffy. It is a bit time consuming preparation, but the wait is really worth. This pudding has 5 layers which starts from biscuits at the base to whipped cream at the top. You can prepare it at your home for your guests and I am sure they will definitely love it. It will be easier for you if you prepare this pudding on the previous day and refrigerate. Since the top portion is similar to snow, we call it as snow white satin.


  • Milk – 2 cup
  • Eggs – 2
  • Gelatine – 2 tbspn
  • Mangoes – 2
  • Marie Biscuit – 6 no’s
  • Butter – 3 tbspn
  • Cornflour- 1 tbspn
  • Sugar – 3/4 cup + 2 tbspn
  • Whipping cream – 1/2 cup
  • Sugar balls – to decorate

Method of preparation:

1) Preparing Mango puree :

  • Peel and cut two ripe Mangoes
  • Add it into a mixer jar
  • Add 2 tablespoon of sugar and blend it till smooth
  • Strain it and add to a pan for boiling
  • Keep the mango puree aside in a small bowl

2) Preparation of Pudding:

  • Soak Gelatine in 1/4 cup of water for 10 minutes
  • Take two eggs,separate the egg white and yolk into two bowls
  • Beat the egg white till it reaches fluffy and keep it aside
  • Beat the egg yolk in a saucepan
  • Add 2 cups of milk to the saucepan
  • Then add cornflour and 3/4 cup sugar to it
  • Add Vanilla essence and butter
  • Double boil the Gelatine and add it to the saucepan
  • Boil the milk mix till it becomes slightly thicker
  • Beat the Whipping cream using a hand mixer
  • Take a glass bowl and add the biscuit  pieces
  • Add the mango puree over the biscuit pieces
  • Add the boiled milk mix
  • Gently arrange the beaten egg white over it using a fork,so that it looks like snow
  • Add whipping cream over it and decorate with sugar balls
  • Cover it using an aluminum foil and refrigerate it for 4 – 6 hours
  • Our pudding is ready to serve.