Dulce de piña con leche is such a wonderful combination, with the lovely tartness of pineapple, creaminess of milk, and some of our favorite spices. Preparing it has its tricks, and I share with you how I make one of our easiest, and most delicious Dominican sweets.
By - Reviewed: . Original: Dec 29, 2005
Why we ❤️ it
This pineapple candy has the creaminess of dulce de leche, and the nice tartness and texture of pineapple that I love. Easy to make, it is perfect as a gift or to treat our guests after a cup of Dominican cafecito.
Dulces dominicanos
Dulce de piña (with or without milk) is one of those traditions that do not seem to disappear in our country, like stopping every time we travel to and from La Capital to eat something or buy something in one of the hundreds of roadside stops to bring to family or friends. And we can't forget out our traditional Dominican dulces.
No one can arrive at their destination without bringing some Dulce de naranja (candied orange), Canquiñas (coconut candy) or Raspadura (dulce de leche wrapped in natural fiber) bought in places with names we all know, such as Jacaranda (R.I.P) in Bonao, or Las Marías in Baní. And of course, a jar of pineapple fudge.
Dulce de piña y leche (milk and pineapple fudge)
Serving suggestions
Dulce de piña y leche should be kept and served chiled, otherwise it will curdle. It's perfect as a dulcito after lunch, or to keep refrigerated to treat last-minute guests.
Top tips
- Fresh pineapple: Although you could shorten the time by starting with canned pineapple from the supermarket, the ideal, and what gives the best result, is to use a whole ripe pineapple, which we peel, remove the core or heart, and chop (or make the grated pineapple).
- Using canned pineapple: If you can't get fresh pineapple, you can use 3 cups of canned pineapple slices cut into chunks or canned pineapple squares. Add the juice in the can instead of water to the cooking.
- Preparation: As I'm sure you suspect, boiling the pineapple with the milk will cause the milk to curdle, which is not what we are looking for (we already have a Dulce de leche cortada recipe).
To end up with a uniform mixture of milk that is not curdled and pineapple that is tender, the trick is to cook separately the pineapple puree to make a pineapple jam and the dulce de leche. Then they are mixed cold (just like Morir soñando). - Mixing: Once both preparations are cold, mix the pineapple candy with the milk fudge and place it in a sealed container or glass pot. Store in the refrigerator for another hour or overnight before serving. Serve cold.
- Saving: Always keep chilled so it doesn't cut. It can last up to three days chilled.
- Using leftovers pineapple: Remember that with the rinds and core of the pineapple you can make our tasty pera piña juice, or a rich pineapple guarapo. With the other half of the pineapple, you can make this delicious pineapple rice salad, or a piña colada.
- Peeler: I love my pineapple peeler (Amazon affiliate link), which peels and slices it while separating the core from the pineapple. I've had it for over a decade, and it's still just as useful.
About this recipe
This sweet that I have tasted a few times on road trips and "dish of the day" diners has always intrigued me. I love desserts with a hint of sour, and this one has the perfect point between sweet and sour.
This recipe serves 6 servings of about 1 cup. You can reduce the portion and serve up to 8 people.
If you've tried pineapple dulce de piña con leche, or have, I'd love to hear your tips and tricks, leave them in the comments.
Enjoy!
Recipe
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Dulce de Piña y Leche Recipe (Milk and Pineapple Fudge)
Ingredients
- 6 cups whole milk
- 1 cup brown sugar, divided amount
- 3 cinnamon sticks
- 6 cloves cloves
- ½ pineapple, whole , peeled, cored, and diced or grated
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon lime zest, or orange zest
Instructions
1. Making dulce de leche
Combine milk, ½ cup sugar, cinnamon, and cloves in a heavy-bottomed saucepan.Simmer until the milk is reduced to a quarter of the volume (30 mins approx.). Stir frequently, and watch that it does not overboil during cooking.Cool to room temperature and then in the refrigerator for two to three hours (it should be well chilled). Meanwhile, prepare the pineapple candy as indicated below.
2. Making pineapple jam
In a medium saucepan, mix the minced or grated pineapple, 1 cup of water, the pinch of salt, vanilla, and lemon or orange zest, and the remaining sugar.Cover and boil over medium heat until the pineapple is soft and has the consistency of jam. Let the remaining liquid evaporate.Chill at room temperature and then in the refrigerator for two to three hours (it should be well chilled).
3. Serving
Once both candies are cold, mix the pineapple candy with the milk fudge and place it in a sealed container or glass pot. Store in the refrigerator for another hour or overnight before serving. Serve cold.Always keep chilled so it doesn't cut. It can last up to three days chilled.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More recipes with fruits
On our site, you can find many recipes with fruits, using your favorite Dominican fruits. Besides the pineapple recipes mentioned above, you can't miss our delicious Dulce de cereza dominicana, Casquitos de guayaba, Bolitas de tamarindo, and our delicious juices and batidas, among others.
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