Last week I walked through my local grocery store, and finally found a deliciously looking selection of  tropical fruits, pineapples, papayas, mangoes, plantains and more. Even though our selections of tropical fruits here in America are limited and most of them comes from another country, I am very grateful with what I can find.

Growing up in Brazil, I have so many good memories associated with food. Every Friday our cook made a special dessert. Sometimes it would be cakes, tarts, mousse but my favorites were the frozen desserts. The treats were supposed to last the weekend but with my siblings and I around, that was impossible.

Delicia de Abacaxi or Pineapple Delight was one of the desserts I grew up having. It is made with three layers of goodness and served frozen. You think you are eating ice cream, then you change your mind thinking that is actually sorbet but still puzzled you realized that it is a refreshing, sweet, and tangy frozen dessert.

I must confess, this is the first time I made it here in America. How did I forget that? I have no idea!!! But as soon as I saw that pineapple at the grocery store, I was sure what to do with it.

This recipe is not adapted because it came from my house, the credit should go to our amazing cook at the time, Raquel. Any kid would think she had magic hands. Anything she touched was a dream.

I did find all the ingredients here in America with no problem, below you will find step-by-step instructions.

Frozen Brazilian Pineapple Delight
Adapted from home

Ingredients

• 1 medium fresh pineapple
• 3/4 sugar
• 1 cup water
• 3 egg yolks
• 1 can sweet condensed milk
• whole milk (use the condensed milk can to measure the milk)
• 1 can crema media (I buy Nestle brand from my local grocery store)
• 3 tbs sugar
• 3 egg whites

Directions

Cut your pineapples is small cubed pieces.

Add sugar, water in the pineapple and let it cook on medium-high heat
for about 2 hours until pineapple becomes tender and water evaporates.
You should have very little liquid left, and be very careful not to
burn the pineapple compote.

In a sauce pan add condensed milk, whole milk, and eggs. Mix with a
wooden spatula cook on medium heat until creamy.

Have the crema media can in the fridge for at least 30 minutes before
using it. With your can opener placed on the bottom of the can poke a
hole and let the liquid run down until empty.

Using your mixer beat the egg whites on high speed until stiff. Beat the
sugar for about 2 minutes then with a spatula mix the crema media.

Make sure everything is cooled down completely. Start with the
pineapple, second, add the cream and third, add the topping made with
the egg whites, crema mediaand sugar. Spread each layer evenly.

Keep in the freezer for at least 6 hours. It has to be frozen just like ice
cream. I used some of the pineapple juice that was left with 2 tablespoon
of sugar to make a thicker sauce for pouring on the dessert.

Before serving, let it sit on the counter for about 5 minutes, and serve immediately.

This is an tropical explosion right into your mouth. It is sweet, tangy, creamy, and fresh.

I would consider exploring other fruits in the future, no reason not to try with berries during a season where tropical fruits are not available. Enjoy!