Imagine a vibrant dessert, bursting with the tropical sweetness of pineapple and the creamy richness of coconut. This isn't your average gelatin; we're talking a truly festive treat, perfect for summer gatherings or any occasion that calls for a refreshing and delightful indulgence. The vibrant yellow of the pineapple perfectly complements the soft white of the coconut, creating a visually stunning dish as well as a taste sensation. This simple yet elegant dessert is surprisingly easy to make, using readily available ingredients and minimal preparation time.
Prepare to be amazed by the simplicity and deliciousness of this Pineapple Coconut Gelatin dessert. The combination of textures – the jiggly gelatin, the chunks of pineapple, and the creamy coconut milk – creates a symphony of flavors and sensations in your mouth. Ready to create this tropical paradise in your own kitchen? Let's dive into the step-by-step instructions!
Tools Needed
- Mold
- Absorbent napkin
- Cup
- Blender
- Microwave or double boiler
- Spatula
- Plate or tray
Ingredients
- Pineapple: 800g can, 6 slices
- Ina Gelatin (pineapple flavor): 120g envelope
- Water: 1 liter (3 cups)
- Cooking oil: 1 teaspoon
- Condensed milk
- Evaporated milk
- Heavy cream: 1/2 cup
- Coconut cream: 1/2 cup
- Unflavored gelatin: 3 tablespoons
- Cherries
Step-by-Step Instructions
Step 1. Prepare and Layer the Pineapple Gelatin
- Grease the mold with cooking oil and refrigerate for at least 5 minutes.
- Dissolve one 120g envelope of pineapple-flavored gelatin in 1 liter of water (3 cups total, 1 cup boiling water, 2 cups cold water). Let it sit for 10 minutes.
- Arrange 6 pineapple slices in the mold.
- Pour a portion of the prepared pineapple gelatin over the pineapple slices to cover them. Refrigerate until semi-set (about 3 minutes).
- Layer the rest of the pineapple and cherries in the semi-set pineapple gelatin.
Step 2. Create the Creamy Coconut Mixture
- In a blender, combine condensed milk, evaporated milk, heavy cream, and coconut cream.
- Sprinkle 3 tablespoons of unflavored gelatin over 1/2 cup of water. Let it sit to soften.
- Microwave the bloomed gelatin for 40 seconds until liquid. Alternatively, use a double boiler.
- Add the melted unflavored gelatin to the three-milk mixture and blend well.
Step 3. Assemble and Chill the Dessert
- Pour the three-milk mixture over the layered fruit. Gently tap the mold to remove air bubbles.
Step 4. Unmold and Serve
- Unmold the gelatin onto a plate moistened with water.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Use a mold that is easy to unmold the gelatin from.
- Ensure gelatin is completely dissolved before use.
- Gently tap the mold to release air bubbles throughout the layering process.
- Moisten the unmolding plate with water to prevent sticking.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh?
Yes! Canned pineapple works perfectly well. Just make sure to drain it well before adding it to the gelatin mixture to avoid excess liquid.
2. How can I make this dessert even more visually appealing?
Consider layering the gelatin with different colours or adding edible flowers or shredded coconut for garnish. You can also use a fun shaped mould.
This Pineapple Coconut Gelatin dessert is a guaranteed crowd-pleaser, offering a delightful balance of sweet and creamy flavors with a refreshing texture. Its simple preparation makes it perfect for both novice and experienced bakers, ensuring a stress-free dessert creation. So gather your ingredients, follow the steps, and get ready to enjoy this tropical treat!