Brazilian Pineapple Pavê: A No-Bake Icebox Trifle With Custard, Ladyfingers and Coconut

How to Make Brazilian Pineapple Pavê

1. Cook the pineapple. In a medium saucepan, combine the diced pineapple, sugar and water. Bring to a boil over high heat, then lower the heat and simmer for 20 minutes, stirring occasionally, until the pineapple is tender and slightly translucent.
2. Separate fruit and syrup. Drain the pineapple through a strainer set over a bowl, saving all the syrup. Let both cool.
3. Start the custard. In a saucepan, off the heat, whisk the egg yolks with the cornstarch and about ½ cup of the milk until completely smooth.
4. Add the rest. Whisk in the remaining milk and the sweetened condensed milk.
5. Cook until thick. Cook over medium heat, stirring constantly, until the custard boils and thickens, about 8 to 10 minutes. Once it bubbles, cook for 3 more minutes, stirring.
6. Finish the custard. Remove from the heat and whisk well for a glossy texture. Stir in the cream and vanilla. Press plastic wrap onto the surface and let cool for 20 minutes, until warm but not hot.
7. Moisten the ladyfingers. Pour the cooled pineapple syrup into a shallow dish. Quickly dip each ladyfinger, one second per side, so it absorbs a little syrup without falling apart.
8. Build the layers. Spread a thin layer of custard in the bottom of the dish. Add a layer of dipped ladyfingers, then a layer of custard, then half of the pineapple. Repeat with ladyfingers, custard and pineapple, finishing with a final layer of custard.
9. Chill. Cover and refrigerate for at least 6 hours, or overnight, until set.
10. Decorate and serve. Just before serving, spread whipped cream on top if using, scatter the shredded coconut and a few pineapple pieces, and serve cold with a large spoon.

Tips for the Best Pavê

• Dip quickly. Soaked ladyfingers turn mushy; a fast dip is enough.
• Use warm custard. It spreads easily and helps the layers settle together.
• Do not skip the long chill. It is what turns the cookies soft and cake-like.
• Save some pineapple for the top to show guests what is inside.

Variations

For a pineapple and coconut pavê, add ½ cup shredded coconut to the custard while it is still warm.

For a chocolate-topped pavê, finish with a layer of chocolate ganache instead of whipped cream.

For individual pavês, assemble the layers in small glasses or mason jars, breaking the ladyfingers to fit.

How to Store Pavê

Keep the pavê covered in the refrigerator for up to 3 days. It is often even better on the second day, when the layers have fully melded. Add the coconut and whipped cream just before serving for the freshest look. Pavê does not freeze well, since the custard can separate when thawed.

Nutrition Information

One serving provides approximately 350 to 400 calories. These numbers are estimates and vary with the size of the portion and the topping.

Final Thoughts

Brazilian pineapple pavê is a dessert made for gathering. It is creamy, fruity and beautiful in its glass dish, and it carries the joy of Brazilian family tables wherever it goes.

Make it the night before your next celebration, and do not forget to tell the pavê joke when you serve it.

With love, from Grandma's kitchen ❤️