Pineapple Toffee Dessert

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Pineapple Toffee Dessert


If you’d like to see the recipe for banoffee pie, that is also so good, click right here.

Stop everything and make.this.dessert.

Guys, I’m telling you, it’s SO GOOD, it’s gotten irrational behavior out of so many people – Nabeel who hates too much sweet went nuts over it, this guy who does great food but doesn’t like what others make actually requested this dessert (YES) and someone who does not like complimenting me actually asked very strategically how to make it (:O) – you see what this dessert is capable of doing. I don’t know a single person who has said no to it, it’s practically impossible to not go for a second helping. It’s rich, it’s sweet, it’s got loads of toffee/caramel goodness. Over the years, I’ve gotten tons of compliments from people in DMs about how their family loved it. It’s a good one.

My mom’s been making this dessert for years and I only learnt to put it together about 4 years ago. It’s really simple, you just have to keep layering and layering. And takes about 20 minutes to make. THAT’S IT. 


I’m going to take you through the process. Please, get to it immediately. But before you begin, my biggest tip, read a recipe fully before starting to make it.

OVERALL

Prep Time: 5 min
Cook Time: 5-10 mins
Total Time: 10-15 mins

SERVINGS: 6-8 people

Let’s start with the Toffee/Caramel:

This is the magic ingredient. Lots of people, including my mom, make it by boiling an entire can of condensed milk for some hours. My way takes about 5-6 mins so I prefer that. But with my method, you do end up adding more ingredients, so you choose what works for you. 

Time:
Prep Time: 1 min
Cook Time: Between 5-10 mins

You’ll need:
Sweetened Condensed Milk, 1 can (395 g)
Dark Brown Sugar, 3/4th cup
Unsalted Butter, 75 g (I get the 100g stick and chop off 3/4th of it)

Steps:

1. Put a saucepan on medium-low heat. (Now I have an electric stove, so I usually have to keep heat high. So on a scale of 0-9, I put it at 5-6. But a gas stove is much quicker I think, so if you have that keep it medium low.

2. Put butter in the sauce pan. Watch it melt in about a minute.

 

3. Add sugar and sweetened condensed milk. We’re adding brown sugar because we’re trying to make toffee out of it, and not used condensed milk as is. Mix it all up. Stir until the brown sugar is all dissolved and there are no lumps. This should be easily done in about a minute.

4. Let it cook anywhere between 5-10 mins. Cooking times can vary though, so watch the video below to see the consistency you need and just stop cooking when it reaches that point. On an electric stove, it used to take me about 6-8 minutes. On a gas stove, I’d be done in about 5 mins. Stir it a few times, just to check it’s not sticking to the pan (although that’s never happened with me). IF YOU COOK TOO MUCH, IT WILL GET HARD AFTER GOING IN THE FRIDGE. So don’t overcook. If you feel it’s thickened even before 5 mins, it’s fine, just turn off the heat. It thickens more after you take it off.

5. It’s done when it feels like the consistency is thick and beginning to boil (It thickens even more after you take it off the stove, so don’t be worried if it seems a little bit thin.) Now if it’s not already started to boil a little bit, increase the heat and wait until small bubbles of caramel/toffee start rising. Keep stirring so it doesn’t stick to the bottom. Keep the bubbles going for 30-40 seconds. Check out this 5 second video to see the consistency you should ideally have. (If you cook it right, each bite in the final dessert should have the feeling of melted toffee in your mouth. If the toffee is hard, then it’s overcooked). If this step feels too difficult, you can try buying readymade dulche leche from a can (I haven’t tried that).

6. Take the pan off the stove and let it cool down for about 20 mins. You can keep it in the fridge as well, but don’t go too long or it becomes hard to manipulate. I prefer to let it cool outside. Keep it on the side, and get to the main dessert.

PUT IT ALL TOGETHER

Time:

Prep Time: 5 min
Cook Time: None
Total Time: 5 mins

You’ll need:

Digestive Biscuits, 250 g
Pineapple Chunks, half a can
Sweetened Condensed Milk, 1/2 to 3/4th of a can, (395 g)
Cream, 150-200 g, 2 cans/packs each (You could use more or less as you like) I use this one. (See the cream in the pictures below to see the consistency, it should hold some shape, not runny)
Walnuts, few

Steps:

1. This is going to be a game of layers. Get a nice big container. I typically use a wider, rectangular dish because I think the layers come out better. But to get nicer pictures, this time I tried a bowl (oops). But I’d highly recommend doing this in a wider, flatter dish like this.

2. Break the Digestive biscuits loosely and set out your first layer.

3. Drizzle some syrup from your pineapple can onto the biscuits to release the crunch from them. Keep an easy hand, you want soft but not a sad, soggy mess.

4. Make the next layer with all of the caramel/toffee you prepared in the beginning.

5. Then a layer of cream (your first can/pack, between 150-200 gms, as you like). Cream has so many different names in different countries – just see the consistency in the picture to match it to what is available where you are. It’s not runny like a liquid but also not as thick as whipped cream.

6. Then a layer of pineapple chunks.

7. Then a layer of condensed milk. I use about half to 3/4th of a can. 

8. Next a layer of walnuts. I’m not a walnut fan but they taste really great in this so I never skip them. The crunch mixed with the pineapple is just amazing. You can reduce the amount if you want, but I keep enough so that there’s at least one nut in each bite.

9. Then a layer of cream again, this is your second can/pack.

10. Top it up with pineapple chunks and walnut loosely thrown around. You’re done.

11. Chill in the refrigerator for a few hours.

That’s it!

Until next time 🙂

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

If you’d like to try out a Banoffee Pie recipe that is also super yum, I have it right here.

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53 Comments

  3. M gona impress my in-laws with this on eid…

  4. Looks yummy…. will definitely try it on Eid.
    Just want to know about the quantity of condensed milk. How many ml can is the one you used?

  5. Author

    Excited for you all to try it 😀

    One Pack Wolfen: I used a 395 g can. Updated the recipe too!

  6. Definitely making it on Eid !

  7. Wow!! Yumm!! Did you use unsalted butter or the regular salted one?

  10. I make a variant of this with coffee and butterscotch

  11. This looks divine!

    – maheen

  12. Sounds like a Paula Deen recipe. lol
    When I saw u making this on snapchat, I thought the caramel/toffee was the entire dessert! :$
    don't know if I'll make the whole thing, but the caramel/toffee can work as a sauce for ice cream and cupcakes…hell even pancakes! 😀
    Areej

  17. Hi. Just wondering if you use unsweetened condensed milk for the toffee , as you add brown sugar?

  18. Hi. Just wondering if you use unsweetened condensed milk for the toffee , as you add brown sugar?

  19. Author

    Mehr: hi! The sugar is not to sweeten the condensed milk. Its to convert it to the toffee like taste and consistency. Like I mentioned in the post, you can boil the can for hours to convert it to toffee without adding the sugar and butter, but I haven't tried that and don't have the patience for it either, hah. This way takes about 15 mins and the toffee tastes fantastic.

  22. Author

    Mehr: hi! The sugar is not to sweeten the condensed milk. Its to convert it to the toffee like taste and consistency. Like I mentioned in the post, you can boil the can for hours to convert it to toffee without adding the sugar and butter, but I haven't tried that and don't have the patience for it either, hah. This way takes about 15 mins and the toffee tastes fantastic.

  23. Dww i made it today and it was soo sooo wow..you made the instructions sooo easy to follow and it was just soooo perfecttt.

  24. Is there an American grocery equivalent to digestive biscuits?

  25. i made it but my toffee layer was quite hard…where i made the mistake can any one guide who have tried the recipe…i didnt overcook it..i cooked it for 12 minutes on a low flame.

  26. Ok I tried this recipe, I must say it was amazing!!!! The only changes I made was I didn't use the condensed milk layer – and I didn't have any walnuts 🙁 but it was still toooooo good!

    Thank you so much for sharing such a great recipe! XOXO

  27. Your can of condensed milk measured how much? May be i have a different can!

  29. Awesome, thanks for the recipe… by the way, tts like banoffie pie which has bananas and a bit of chocolate… I make a similar dessert but with mango and chocolate…

  30. Hi, I'm planning to make this for Eid dinner. Can I make it one day before and store it in the fridge or would that ruin it/make the biscuit too soggy??

    1. Author

      Hey you can totally keep it in the fridge. The biscuit layer doesn’t get soggy over time, it only gets soggy if you add too much pineapple juice in the beginning. Once it’s all made, the layer stays put 🙂

  32. Wow such an amazing and simple recipe thanks a lot for sharing it with is
    . I ❤ it

  33. I want to have it every weekend!

  36. Hi! I tried the recipe and the toffee part got so hard that I couldn't serve the dessert 🙁

    1. Author

      Sorry about that! Hasn't happened with me ever so not sure why that would be but if I had to take a guess, maybe you overcooked it? You could google another toffee recipe online and try doing a different method if you'd like to try again. Some people boil the entire condensed milk can for hours and it turns to toffee (I don't know the specifics, you could search online).

  37. Hey sharmeen,
    Amazing recipe. I have a question do u put the whole 395g can of condensed milk for making the toffee or you left some for the condensed milk layer in the dessert?

    1. Author

      Yup the whole can, for the toffee! You can use less condensed milk in the layer in the dessert, if you want, if you don't want it too sweet (Y)

  39. You have me confused now 😛
    I'm struggling to decide which one to make, this one or the Banoffee Pie , BUT I'm going to try both of these, they look delish!!
    Will try this one tomorrow for a cousins Iftar, post dinner dessert and Banoffee Pie for Eid pakka 😀

    -Amna Jamil

  41. Hello today I tried this recipe I follow all step very care fully every thing is done perfectly but when I open cream packet it’s so thin my hubby buy but Al marai whipping creame it’s so thin … please tell me which creame use which brand … u put this desert in frig or freezer. .. reply me soon love u love


  43. This looksss so yummmmyy!!! Also I’ve a question, do I’ve to beat the cream if it’s thick?

  44. Hi can it be kept in fridge overnight? Or will it turn the toffee layer hard….

    1. Author

      If the toffee is the perfect consistency, soft and fluid, it won’t turn hard in the fridge, you can totally keep it overnight!


  46. Can we use canned caramel instead you think?

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