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Mexican Jello

Mexican Jello

Experience the vibrant colors and creamy textures of a classic Mexican Jello, reimagined with a modern twist. This dessert features a stunning mosaic of fruity cubes suspended in a velvety base, bursting with natural fruit flavors. It's visually stunning and easily adaptable for vegan diets, making it a perfect centerpiece for any celebration.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 6 hours 30 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: Mexican
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 packs of flavored vegetable-based jelly (different colors like strawberry, lime, orange, and grape)
  • 1 can of organic sweetened condensed coconut milk
  • 1 can of evaporated coconut milk
  • 1 cup of heavy coconut cream
  • 2 tablespoons of agar-agar powder
  • 4 cups of filtered boiling water
  • 1 teaspoon of pure Mexican vanilla extract
  • A pinch of sea salt
  • Fresh berries for garnish

Method
 

  1. Dissolve each flavored jelly packet into one cup of boiling water. Pour each color into separate shallow glass containers and refrigerate for at least 4 hours.
  2. Once the colored layers are set, cut them into small cubes and mix them gently in a large bowl. Keep them chilled.
  3. In a medium saucepan, combine evaporated coconut milk, sweetened condensed coconut milk, and heavy coconut cream. Sprinkle agar-agar over the surface and let it bloom for two minutes. Heat and whisk until it simmers for three minutes.
  4. Remove from heat, stir in vanilla extract and sea salt. Let it cool to room temperature.
  5. Grease a Bundt pan and distribute the colored cubes evenly inside. Pour the cooled creamy mixture over the cubes.
  6. Refrigerate the mold for at least 6 hours until set.
  7. Carefully unmold by pulling the edges away and inverting onto a serving plate.

Notes

Ensure colored cubes are cold before pouring the white base over them to avoid bleeding. Use contrasting colors for the best visual effect.