Create this stunning no-bake dessert that looks like a professional cake but requires no oven, flour, or gelatin. This colorful fruit mosaic treat combines creamy milk pudding with fresh fruits to create a show-stopping dessert that’s ready in just 5 minutes of active preparation time.
Ingredients
For the milk pudding base:
- 200g / 7 oz / ⅔ cup sweetened condensed milk
- 1 liter / 4 cups whole milk
- 5g / 1 tsp vanilla sugar (or ½ tsp vanilla extract)
- 150g / 1¼ cups cornstarch
- 20g / 1½ tbsp butter
For the fruit filling:
- 1 large banana, sliced
- 200g / 1⅓ cups red grapes, halved
- 1 mandarin orange, peeled and segmented
- 1-2 kiwi fruits, peeled and sliced
- ½ cup pomegranate seeds
For decoration:
- 50g / ½ cup coconut flakes
- 10-12 hazelnuts for garnish
Instructions
Making the Milk Pudding Base
Step 1: In a large saucepan, combine the condensed milk, whole milk, and vanilla sugar. Whisk together until well blended.
Step 2: In a small bowl, mix the cornstarch with 3-4 tablespoons of cold milk to create a smooth slurry without lumps.
Step 3: Add the cornstarch mixture to the milk mixture in the saucepan, whisking constantly to prevent clumping.
Step 4: Place the saucepan over medium heat and cook while stirring continuously for 5-8 minutes until the mixture thickens to a pudding consistency that coats the back of a spoon.
Step 5: Remove from heat and immediately stir in the butter until completely melted and incorporated.
Assembling the Mosaic Dessert
Step 6: Pour half of the warm milk pudding into a rectangular loaf pan or terrine mold lined with plastic wrap.
Step 7: Arrange the prepared fruits in colorful rows across the pudding layer: banana slices, grape halves, mandarin segments, kiwi slices, and pomegranate seeds.
Step 8: Gently pour the remaining warm pudding over the fruit layer, ensuring all fruits are covered and the surface is smooth.
Step 9: Tap the mold gently on the counter to remove air bubbles and level the surface.
Setting and Finishing
Step 10: Cover with plastic wrap and refrigerate for at least 4 hours or overnight until completely set and firm.
Step 11: Once set, carefully turn the dessert onto a serving platter and remove the plastic wrap.
Step 12: Press coconut flakes evenly over the entire surface of the dessert.
Step 13: Garnish the top with whole hazelnuts, placing them decoratively along the center or edges.
Step 14: Using a sharp knife dipped in warm water, slice the dessert to reveal the beautiful fruit mosaic pattern inside.
Time & Servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8-10 slices
Nutrition Information (Per Serving)
- Calories: 245
- Protein: 6g
- Carbohydrates: 38g
- Fat: 8g
- Fiber: 3g
- Vitamin C: 25mg
Why This Recipe Is Good for You
This no-bake dessert provides essential nutrients from fresh fruits while offering a lighter alternative to traditional heavy cakes. The combination of milk and condensed milk delivers calcium and protein for bone health, while the variety of fruits contributes vitamins, antioxidants, and natural fiber. Kiwi and mandarin provide vitamin C for immune support, grapes offer heart-healthy antioxidants, and pomegranate seeds add anti-inflammatory compounds. The coconut flakes provide healthy medium-chain fatty acids, making this dessert both delicious and nutritionally beneficial.
Storage: Keep refrigerated for up to 3 days. Best served chilled.
Tips: Use ripe but firm fruits to prevent excessive moisture. Line your mold with plastic wrap for easy removal. Clean your knife between cuts for neat slices that showcase the fruit pattern.