Introduction
This Milk Fruit Dessert is a simple and refreshing treat made with milk, fruits, and a light, creamy texture—without using gelatin or any baking. It’s perfect for hot days or when you want something quick, colorful, and healthy. The base is made from milk thickened with cornstarch, giving it a pudding-like consistency. You can customize it with any fresh or canned fruits you like!
Ingredients
For Milk Base:
3 cups full cream milk (750 ml)
3 tbsp sugar (adjust to taste)
2 tbsp cornstarch (cornflour)
½ tsp vanilla essence (optional)
A pinch of salt
For the Fruit Layer:
½ cup mango (diced)
½ cup apple (diced)
½ cup banana (sliced)
½ cup grapes (halved)
½ cup pomegranate seeds
(You can use any seasonal fruits)
Optional Garnish:
Chopped nuts (almonds, pistachios, cashews)
Shredded coconut
Mint leaves
Instructions
Prepare the Milk Base:
In a saucepan, pour the milk (reserve ¼ cup separately).
In the reserved milk, dissolve cornstarch until smooth—no lumps.
Add the mixture to the saucepan along with sugar and salt.
Cook on medium heat, stirring constantly, until it thickens (about 7–10 minutes).
Add vanilla essence and mix well.
Remove from heat and let it cool to room temperature.
Prepare the Fruits:
Wash, peel, and chop all the fruits into bite-sized pieces.
Keep them refrigerated while the milk base cools.
Combine:
Once the milk mixture is cool (but not cold), gently fold in the fruits.
Mix well to evenly distribute them.
Chill:
Pour into serving bowls or a large dish.
Refrigerate for 2–3 hours until well chilled.
Serve:
Garnish with nuts, coconut, or mint.
Serve cold and enjoy!
Description
This dessert has a silky milk pudding texture with bursts of juicy, sweet fruits. It’s naturally colorful and doesn’t require gelatin, eggs, or baking. The mild sweetness of the milk complements the freshness of the fruits perfectly. Ideal for summer parties or after-meal treats.
Tips
Avoid sour fruits (like pineapple, orange, kiwi) as they can curdle the milk.
Cool the milk mixture before adding fruits—adding fruits to hot milk can make them soggy.
Adjust sweetness according to the fruits’ natural sweetness.
Serve fresh for best texture and flavor.
Variations
Chocolate Milk Fruit Dessert: Add 1 tbsp cocoa powder while cooking the milk.
Rose Flavor: Add 1 tbsp rose syrup or a few drops of rose essence for a floral twist.
Custard Version: Replace cornstarch with ready-made custard powder.
Vegan Option: Use almond or coconut milk instead of dairy milk.
Corrections
If the milk curdles, strain it and start fresh with lower heat.
If it becomes too thick, whisk in a little warm milk to reach the desired consistency.
If it’s too thin, dissolve ½ tbsp more cornstarch in milk and cook again until thicker.
Enjoy
Serve chilled, scoop into bowls, and enjoy a creamy, fruity delight that melts in your mouth — no gelatin, no baking, just pure freshness and flavor!