Pineapple Colada Mosaic Gelatin

Alejandra Cota
You will never taste a creamier gelatin than this Pineapple Colada Mosaic Gelatin recipe, made with coconut gelatin and a touch of rum encapsulating pineapple-flavored gelatin cubes. The easiest part of this gelatin is that it can be made in any glass dish you have. A useful tip for making gelatins is that to speed up the setting, you can place it in the freezer, but make sure it doesn't freeze.
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Ingredients
10
Servings
  • 1/2 cups pineapple gelatin, for the pineapple gelatin
  • 4 cups water, hot, for the pineapple gelatin
  • 2 cups cream cheese, for the coconut gelatin
  • 1 cup canned pineapple, with syrup, for the coconut gelatin
  • 1 1/2 cups rum, for the coconut gelatin
  • 1 cup pineapple juice, for the coconut gelatin
  • 1 cup coconut cream, for the coconut gelatin
  • 6 envelopes unflavored gelatin powder, dissolved and hydrated, (7g each) for the coconut gelatin
  • whipped cream, for decoration
  • peppermint, for decoration
  • maraschino cherries, for decoration
  • shredded coconut, for decoration
Preparation
3h
0 mins
Low
  • In a bowl, dissolve the pineapple gelatin powder in hot water, mix until fully combined, and pour into a square dish. Refrigerate until set, and once solid, cut the gelatin into cubes.
  • Blend the cream cheese with the pineapple in syrup, rum, pineapple juice, and coconut cream. Gradually add the gelatin in a stream while blending until fully incorporated.
  • In a large rectangular dish, arrange the gelatin cubes and fill with the previous preparation, let it set for 2 hours in the refrigerator or until completely firm.
  • Cut the gelatin into large cubes, unmold, and decorate with whipped cream, mint, and shredded coconut, placing a cherry on top to finish. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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