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Piña Colada Layered Gelatin

Piña Colada Layered Gelatin

This Piña Colada Layered Gelatin brings a refreshing tropical breeze into your kitchen with its vibrant tiers of coconut and pineapple. The creamy layers melt against the tangy fruit base, creating a balanced, light treat for the soul.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: Tropical
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 cups pineapple juice
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 envelopes (1 oz total) unflavored gelati
  • 1/2 cup honey or maple syrup
  • 1/2 cup cold water
  • 1 teaspoon vanilla extract
  • Fresh mint or maraschino cherries for garnish

Method
 

  1. In a small bowl, sprinkle two envelopes of gelatin over 1/4 cup of cold water and let it sit for about five minutes to bloom.
  2. Heat 3 cups of pineapple juice in a saucepan over medium heat until it simmers. Remove from heat and stir in the bloomed gelatin until dissolved. Adjust sweetness if necessary.
  3. Pour half of the pineapple mixture into your mold and refrigerate for 20 to 30 minutes until tacky.
  4. Bloom the remaining two envelopes of gelatin in 1/4 cup of cold water. In a clean saucepan, heat the coconut milk and vanilla extract, then stir in the bloomed gelatin until smooth.
  5. Once the pineapple layer is slightly firm, ladle half of the coconut mixture over the back of a spoon onto the first layer. Repeat layering process with remaining mixtures.
  6. Refrigerate the entire dish for at least four hours or overnight.

Notes

Ensure you do not rush the chilling process; the bottom layer must be slightly tacky for proper layering. Use canned or pasteurized pineapple juice to avoid gelatin not setting.