Pineapple is a huge trend these days, they are literally everywhere from clothing, stationery, party themes etc. and I’ve been always very obsessed with them, as you may notice from old posts in this blog.
I had to bring a dessert to a picnic party with friends. Mini desserts are always my favorite choice to bring to a small to medium size gathering because of how easy they are for people to just grab and eat. I always love to add cute fabrics as I did to transform it into a delightful food gift for a friend, teacher or co-worker.
I bought this huge pineapple at Costco and started brainstorming what recipes I could make a day ahead for the picnic and looking through my mom recipe book ( yes, I kidnapped her recipe book last time I was in Brazil, but you guys are not going to tell her,right? shhhh!) I found this very popular Brazilian dessert called Supresa de Abacaxi, which my mom used to make for us when we got back from the beach during our Summer vacation. Here is my version of Pineapple Surprise in a jar, I hope you enjoy as much as I do.
- 1 medium pineapple, cut in small cubes
- 2/4 cup of sugar
- 1 can of sweetened condensed milk
- 1 1/2 of cup milk
- 2 tbsp of cornstarch
- 4 egg yolks, strained
- 1 can of Nestle Media Crema / Table Cream ( you can find it at the hispanic or latin food aisle)
- 4 egg whites
- 5 tbsp of sugar
- 1/4 teaspoon cream of tartar
In a small saucepan, add pineapple cubes and sugar. Cook on medium-high heat until pineapple becomes tender and water evaporates. It will look like a pineapple jam. When done add a tablespoon or 2 to your glass jars.
In a saucepan add the condensed milk, milk, cornstarch and eggs yolks. In a medium-low heat whisk until a pastry cream consistency. Then you turn off the heat source and move the pan away to add and mix the table cream. Add cream on top of the pineapple in the jar.
In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
Add the meringue on top of the cream in the jar. Torch the meringue to give it’s golden color; or bake for 10 to 12 minutes.