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 Time10minutes
Cook Time6hours
Refrigerate6hours
Total Time6hours10minutes
Servings8slices
Calories100kcal
AuthorRobin Grose / comboplate.net
Ingredients
120-ounce / 567 grams can pineapple slices
16-ounce / 170 grams package coconut-flavored gelatin powder I use D’Gari, a Mexican brand
2cups1/2 liter milk I use 2%
10maraschino cherry halves
Instructions
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.
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.
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.)
Refrigerate the can for at least 6 hours, until the jello has solidified.
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.
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!