Pineapple Slices with Coconut Gelatin

(c) Robin Grose[/caption]

Robin: Way back in the mid-1950s, an ad came out for Dole pineapple that consisted of a recipe in which a sweet dish was created by replacing the juice in a can of pineapple slices with gelatin. Once gelled, the contents of the can were emptied onto a platter and sliced. This was intended to be eaten as either a salad (served over lettuce) or a dessert.

As I’ve lamented elsewhere, dishes of this sort are the object of a great deal of scorn now, 70 years later. I think, though, that there is a lot that deserves to be salvaged from recipes of this type. Case in point: this, my own makeover of the canned-pineapple-and-jello dish.

The original Dole recipe called for lime gelatin. I have replaced that with a coconut-flavored one to complement pineapple’s tropical nature, and I’ve added maraschino cherries for a pop of color and contrasting flavor. The result is an attractive fruit-and-gelatin dessert that is mostly fruit and definitely tasty. The novelty of making it all right in the fruit can makes it unexpectedly fun to make—even for us adults!

The 1950s Dole ad.

Fun Fact: Using fresh pineapple in a gelatin dish will result in disaster, as the fruit contains an enzyme that does not allow the jello to actually gel. Canned pineapple, however, works fine; the fruit is cooked in the canning process, neutralizing the destructive enzyme.

Love the tropical flavor combination of pineapple and coconut? Try this other recipe, too:

• No-Bake Pineapple Coconut Balls (Bunny Tails or Snowballs)

Also worth a look:  

• Gelatin Marshmallow Spirals
• Sweet Potato Cinnamon Gelatin

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Pineapple Slices with Coconut Gelatin

A new, tropical spin on a recipe from the 1950s: slices of pineapple encased in coconut-flavored gelatin, made right in the fruit can!

Course Dessert

Cuisine American

Keyword coconut, gelatin, pineapple

Prep Time 10 minutes

Cook Time 6 hours

Refrigerate 6 hours

Total Time 6 hours 10 minutes

Servings 8 slices

Calories 100 kcal

Author Robin Grose / comboplate.net

Ingredients

• 1 20-ounce / 567 grams can pineapple slices
• 1 6-ounce / 170 grams package coconut-flavored gelatin powder I use D’Gari, a Mexican brand
• 2 cups 1/2 liter milk I use 2%
• 10 maraschino cherry halves

Instructions

1. Use a can opener to remove completely one end of the can of pineapple slices. Drain all of the liquid from the can (saving it for another use, if you like), but do not remove the pineapple itself.
2. Prepare the gelatin according to package directions, using the 2 cups of milk as the liquid. Note: You will be using only half as much liquid as the package calls for; the juice in the pineapple slices will make up for the missing liquid.
3. Pour the prepared gelatin into the can of pineapple, tapping the can often and moving the slices around slightly to eliminate any pockets of air. Make sure the slices end up centered in the middle of the can, surrounded by jello. (If you do not use all of the gelatin, save it for another use.)
4. Refrigerate the can for at least 6 hours, until the jello has solidified.
5. Dip the can into a container of warm water for just a few seconds in order to loosen the gelatin. Carefully remove the other end of the can, then gently push the gelatin-encased pineapple slices out of the can onto a cutting board.
6. Use a piece of sewing thread or dental floss to cut between the slices of fruit to separate them. Place each slice onto a plate, then top with a maraschino cherry half. Serve and enjoy being modern, vintage, and fabulous, all at the same time!