Pineapple Cloud Cream Mousse

Imagine a dessert so light, it feels like you’re eating a sweet, tropical cloud. A spoonful that dissolves on your tongue in a burst of bright pineapple flavor, followed by the rich, smooth sensation of whipped cream. This Pineapple Cloud Cream Mousse is exactly that—a dreamy, ethereal treat that is astonishingly easy to make yet looks and tastes like it came from a patisserie window.

This isn’t a heavy, gelatin-based mousse. This is a true “cloud”—air whipped into cream and sweetened pineapple, stabilized just enough to hold its lofty peaks. It’s the perfect dessert when you want something impressively elegant but deceptively simple, when you need a refreshing end to a rich meal, or when you’re craving a no-bake treat that won’t weigh you down.

With just a handful of ingredients and about 20 minutes of active time, you can create individual parfaits or one stunning communal dish. It’s naturally gluten-free, easily adaptable, and guaranteed to bring a taste of sunshine to your table. Let’s whip up a cloud.

Why This Recipe is Called a “Cloud” Mousse

The “cloud” in the name refers to the extraordinary texture. By folding stabilized whipped cream into a sweetened, reduced pineapple mixture, we create a structure that is over 50% air. The result is a mousse that is incredibly light, almost foam-like, yet still creamy and substantial enough to feel indulgent. It literally melts the moment it hits your tongue.

The Simple Science: How 4 Ingredients Create Magic

The magic lies in the interplay of texture and flavor:

· Heavy Cream: When whipped, it traps tiny air bubbles, creating the “cloud” base.
· Crushed Pineapple: Provides the vibrant, tangy-sweet flavor. Cooking it down intensifies the taste and removes excess water that would deflate our cloud.
· Sugar: Sweetens and, when cooked with the pineapple, helps create a stable syrup that supports the whipped cream.
· Vanilla Extract & Salt: The flavor enhancers that make the pineapple taste more pineapple-y and balance the sweetness.

Your Minimalist, 4-Ingredient Core List

For the Pineapple Cloud:

· 1 (20 oz / 567g) can of crushed pineapple in juice (NOT syrup)
· 1/4 cup (50g) granulated sugar
· 1 cup (240ml) heavy whipping cream or heavy cream (must be cold)
· 1 teaspoon pure vanilla extract
· Tiny pinch of salt

Optional for Garnish/Serving:

· Fresh pineapple chunks
· Toasted coconut flakes
· Mint sprigs
· Vanilla wafer or shortbread cookies

The Crucial First Step: Reducing the Pineapple

This step concentrates flavor and removes moisture, which is key for stability.

In a medium saucepan, combine the entire can of crushed pineapple (with its juice) and the sugar.

Bring to a simmer over medium heat. Cook, stirring frequently, for 15-20 minutes until the mixture has thickened significantly, reduced by about half, and looks like a loose, glossy jam.

Scrape into a clean bowl and let it cool completely to room temperature, then chill for at least 30 minutes. A warm mixture will melt the cream.

Mastering the Perfectly Whipped Cream

The quality of your whipped cream defines the mousse.

Ensure your cream, bowl, and beaters are very cold. Chill them for 15 minutes beforehand.

In the cold bowl, combine the cold cream, vanilla, and salt.

Whip on medium-high speed until it reaches stiff peaks. This means when you lift the beater, the peak stands straight up and doesn’t droop. Do not overwhip into butter!

The Gentle Fold: Combining Cloud and Cream

This technique preserves the air you just whipped in.

Take about 1/3 of the whipped cream and stir it vigorously into the chilled pineapple mixture. This “lightens” the thick pineapple base, making it easier to fold.

Now, add the lightened pineapple mixture to the remaining whipped cream in the larger bowl.

Using a large rubber spatula, gently fold them together. Cut down through the center, sweep across the bottom, and fold over the top. Rotate the bowl. Repeat just until no white streaks remain. Overmixing deflates the cloud.

Chilling to Set: Letting the Cloud Form

Spoon or pipe the mousse into serving glasses or dishes. Cover lightly with plastic wrap. Refrigerate for at least 4 hours, but ideally overnight. This rest allows the flavors to meld and the texture to set perfectly into a soft, sliceable (if in a dish) or scoopable cloud.

Garnishing Like a Pro: The Final Touch

Just before serving, add your garnishes. A crown of toasted coconut, a fresh pineapple spear, or a sprig of mint adds visual appeal and texture contrast. Serve with a delicate cookie on the side.

Pro Tips for an Impeccable Cloud Mousse

· Chill Everything: Cold cream whips better and faster. A cold pineapple base prevents the cream from wilting.
· Reduce Thoroughly: Don’t rush the pineapple reduction. Excess liquid is the enemy of a fluffy mousse.
· Fold, Don’t Stir: Treat the mixture gently. You are preserving volume.
· Use Full Fat: Low-fat cream or whipped topping will not create the same luxurious texture or stability.

Flavor Variations to Float Away On

· Piña Colada Cloud: Add 2 tablespoons of cream of coconut to the pineapple while reducing, and garnish with toasted coconut and a rum-soaked cherry.
· Mango Cloud: Substitute half the pineapple with mango puree.
· Lemon-Ginger Cloud: Add 1 tsp of lemon zest and 1/2 tsp of grated ginger to the pineapple while cooking.
· Berry Swirl: Layer the mousse with a quick fresh berry sauce in your glasses.

Make-Ahead & Storage Instructions

This is the ultimate make-ahead dessert. It can be prepared and stored in the refrigerator for up to 3 days. The texture holds beautifully. It does not freeze well, as freezing will damage the creamy, airy structure and cause it to separate when thawed.

Serving Suggestions: When to Serve This Dreamy Dessert

· As a light, elegant finale to a heavy or spicy meal.
· For summer parties, bridal showers, or brunches.
· As a refreshing snack on a hot day.
· In individual shot glasses for a dessert passed appetizer.

FAQs: Your Cloud Mousse Questions Answered

Q: Can I use fresh pineapple?
A:Yes, but you must cook it. Fresh pineapple contains bromelain, an enzyme that can break down dairy and prevent setting. Cooking deactivates it. Use about 2 cups of finely chopped fresh pineapple and 1/4 cup of water or juice with the sugar.

Q: Why is my mousse runny/not setting?
A:Likely causes: pineapple wasn’t reduced enough, it wasn’t cooled completely before folding, the cream was under-whipped, or it needed more chilling time.

Q: Can I make this dairy-free?
A:For a similar texture, use full-fat, chilled coconut cream. The flavor will be coconutty, and it must be very cold to whip properly.

Q: Can I add gelatin to make it firmer?
A:You can, but it changes the texture from a “cloud” to a more traditional mousse. If desired, soften 1 teaspoon of unflavored gelatin in 2 tbsp cold water, then dissolve it into the hot reduced pineapple before cooling.

The Final Verdict: A Dessert That Defies Gravity

Pineapple Cloud Cream Mousse is a testament to the beauty of simplicity. It proves that with a little technique, a few basic ingredients can be transformed into something truly extraordinary—a dessert that is as delightful to eat as it is to behold.

Your Invitation to Culinary Lightness

So, take a break from dense cakes and rich chocolates. Whip up this cloud. Serve it to someone you love, and watch as their eyes light up with the first, surprising, melt-in-your-mouth bite.

---

Recipe Card: Pineapple Cloud Cream Mousse

Yield: 6 servings Prep Time: 25 mins Chill Time: 4+ hours Total Time: 4 hours 25 mins

Ingredients

· 1 (20 oz / 567g) can crushed pineapple in juice
· 1/4 cup (50g) granulated sugar
· 1 cup (240ml) heavy whipping cream, very cold
· 1 tsp pure vanilla extract
· Pinch of salt
· Toasted coconut or fresh pineapple, for garnish

Instructions

1. Reduce Pineapple: In a saucepan, combine pineapple (with juice) and sugar. Simmer over medium heat for 15-20 min, stirring often, until thickened and reduced by half. Cool completely, then chill 30 min.
2. Whip Cream: In a chilled bowl, whip cold cream, vanilla, and salt until stiff peaks form.
3. Fold: Stir 1/3 of the whipped cream into the chilled pineapple to lighten it. Gently fold this mixture into the remaining whipped cream just until combined.
4. Chill: Divide among serving glasses. Cover and refrigerate for at least 4 hours, preferably overnight.
5. Serve: Garnish with toasted coconut or fresh pineapple before serving.

---

Did you whip up a taste of the tropics? Share a photo of your beautiful, cloud-like mousse and tell us how you served it in the comments below! Don’t forget to save this recipe for your next light dessert craving.

More Recipes You Might Like