Iced Pineapple Mousse

If you’re a fan of pineapple, you’d better print this recipe because this dessert will delight your taste buds. It’s not a pineapple ice cream nor a sorbet because it contains eggs; it’s more like a frozen chocolate mousse. An easy recipe to finish a good meal on a sunny day!

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Updated Mar 17, 2026

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Ingredients list for pineapple iced mousse recipe

• 1 large pineapple
• 4 eggs
• 7 ounces (200g) icing sugar
• 1 lemon
• Grated coconut for the decoration

Photo credit: © Eatwell101.com

Directions

1. Mix the flesh of the pineapple to make a puree and add the lemon juice.
2. Mix egg yolks with 5 ounces (150g) of icing sugar and then add to the pineapple.
3. Pour the mixture into a saucepan and let it thicken over low heat without boiling. Then let it cool.
4. Beat the egg whites with 2 ounces (50g) of the remaining sugar, then gently fold the egg whites into the pineapple cream.
5. Pour the mousse into a container of your choice, like small silicone molds.
6. Freeze for several hours.
7. Serve the mousse on a bed of shredded coconut.

You can accompany this pineapple mousse with a small cake, fresh fruit ( pineapple, mango, banana), with a little whipped cream, a custard or chocolate sauce.

Photo credit: © Eatwell101.com

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Iced Pineapple Mousse

Author: Christina Cherrier  |  Servings: 4 - 6 servings

Prep Time: 10 min  |   Cook Time: 0 min

This is a great Iced Pineapple Mousse Recipe to enlighten your desserts.

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Ingredients

1x 2x 3x

• 1 large pineapple
• 4 eggs
• 7 ounces (200g) icing sugar
• 1 lemon
• Grated coconut for the decoration

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Instructions

1. Mix the flesh of the pineapple to make a puree and add the lemon juice.
2. Mix egg yolks with 5 ounces (150g) of icing sugar and then add to the pineapple.
3. Pour the mixture into a saucepan and let it thicken over low heat without boiling. Then let it cool.
4. Beat the egg whites with 2 ounces (50g) of the remaining sugar, then gently fold the egg whites into the pineapple cream.
5. Pour the mousse into a container of your choice, like small silicone molds.
6. Freeze for several hours.
7. Serve the mousse on a bed of shredded coconut.

Recipe Notes

• You can accompany this pineapple mousse with a small cake, fresh fruit ( pineapple, mango, banana), with a little whipped cream, a custard or chocolate sauce.

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