This pudding recipe was given to me some months ago. I have been sitting on it for a while and this week I decide to try it out. I absolutely loved it and decided to get ready to blog about it. I tested it on many fruits and a mixture of fresh fruits, canned fruits and it turned out very delicious indeed. When trying to look for the can of pineapple at Trader Joe's the guy who helped us asked us to try the fresh cut pineapple because they were delicious. So I decided to post the fresh fruit version. Please feel free to use any fresh fruit in season or canned to make this pudding. It is egg free and gelatin free and sets very well in the fridge. Basically takes 5 minutes to mix and store and serve when all the ingredients are chilled. The easiest dessert to prepare for potluck or parties. Perfect dessert for summer or spring. Enjoy it as much as I did. Thank you Harry for sharing this super duper pudding!
Ingredients: (Note: place all these ingredients in the fridge/freezer (depending on your time constraint) before use to serve immediately or after preparation keep in the fridge overnight if you have the time or allow it to get a little cold on the freezer for 10 minutes and serve)
Condensed Milk - 1 cup ( can use the non-fat one)
Sour Cream - 1 1/2 cups . If sour cream is not available you can also use strained thick yogurt like Greek yogurt.
Fruit Used : 2 cups fresh pineapple cut into small bits and some juice strained. Please be careful when choosing pineapple that is fresh, they can be bitter when stored. Canned pineapple is better if are not sure about the pineapple.
Fruits that can be used : Pineapple, Mango, Peaches, Nectarine, Strawberries, Pear, Peaches, that is chopped into small bits, peel free and drained off the juice.
1. Drain the fruit bits in the colander and remove excess juice or gently squeeze to remove the excess juice if the fruit is juicy.
2. Mix together in a bowl until smooth condensed milk and sour cream.
3. Add the fruit bits to it and mix well and serve.