I decided to see how my favorite gelatin dessert I worked out myself a year or so ago would work instead of plain jello. Granted there was plenty extra because I have the proportions all worked out for the size of bowl shown, and I love it so much I will eat it up plus it lasts as gelatin for several days.
- 4 small boxes Island Pineapple Jello; if you can't find it use frozen or canned pineapple juice double and omit the 4 cups cold water
- 1 envelope unflavored gelatin sprinkled over 1 cup cold water
- 4 cups cold water brought to a full boil
- 1 cup cold water instead of the usual
- 1 12-ounce can of evaporated milk
- 1 13.5-ounce can of Asian coconut milk.
- What I used is Thai but not as thick, says NU'OC COT DUA coconut milk gata on the can. It will shake in the can, you can hear and feel it.
- Some are too thick and you can tell they are heavy, have to set in warm water to get out of the can.
- You can work out smaller proportions to do it but this uses up all the evap milk and coconut milk
- If you think of it, pre-chill the evaporated milk and coconut milk; it will speed up the set.
- I set the stainless steel bowl (about 3 quarts) shown on a stove burner I wasn't using.
- Have the Jello packets shaken down, opened across the top and set aside carefully so it won't spill or pour dry into bowl.
- Bring the 4 cups cold water to a boil. I used some strained pineapple juice from upsidedown cupcakes and added enough water to make 4 cups.
- Pour the boiling water into the bowl.
- Empty the 4 packets of opened gelatin into the hot water in the bowl, try not to get any on your spoon.
- Pour the softened cupful of gelatin into the bowl.
- Stir for 2 minutes or until it's perfectly smooth and all sugar and gelatin dissolved.
- Add 1 cup cold water.
- Let it sit until it cools down to room temperature (I have more time than some and don't like putting hot jello in the fridge).
- Now shake the evaporated milk well, open and pour into bowl with Jello mixture.
- Open the can of coconut milk and pour into the bowl with the Jello mixture.
- Stir well (I try to get every bit of milk out of the bottom if I can).
- Set covered or uncovered in refrigerator, it will thicken to pouring consistency in about 40 minutes (I checked in 20 minutes then again in 10 minutes and it was ready, you don't want it too thick or it will no longer work. Some pour the hot gelatin right on the cooled, poked cake.
- Pour 3 cups of the slightly thickened gelatin evenly over cake which has been poked with thick spoon handle or fork.
- Let the cake set for about 15 minutes to let as much soak in as will.
- Cover with plastic wrap and set in refrigerator (overnight is best).
- Set the partially empty gelatin bowl back in the refrigerator to set up firmer to eat or use for something else.
- I'll post the rest in another day or two.
- Lots of new possibilities rather than plain Jello.
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No Rating
agless (88 discussions) on Feb 21, 2012 at 02:46 PM
And frozen pineapple juice may need to be simmered so the "gel" will take. Raw pineapple anything is anathema to gelatin.
No Rating
agless (88 discussions) on Feb 1, 2012 at 05:30 PM
Not nice to keep talking to myself here, but I'm out of room up screen. If you use pineapple juice, you will have to use a total of 5 envelopes of unflavored gelatin and adjust the sugar. Otherwise, the recipe should work the same for either.
No Rating
agless (88 discussions) on Feb 1, 2012 at 02:20 PM
When you have to write down what you keep in your head, it sounds overly complicated. I do have to stop and think my way through but I've done it enough times it's extremely simple and so little hands on time. Having to watch it not jell too fast was a nuisance but had to be done. Usually it's only 2 cups which from what I've seen, don't penetrate to far down except in layer cakes. So with 3 cups if too much makes it to the bottom and it pools, I don't want blobs on the bottom. Thickening it a little might prevent that, I'll soon know.
I'm humbled by the number of people following me. Hope they don't expect anything real fancy as unless it's really special, I like to keep things simple but taste good. So many ideas, then people post something and I get more I want to try. I'm not trained in baking, just learned by persistence from recipes others shared and trial and error. If it weren't a little costly, I'd say something new usually takes as many as 3 tries to get it right, so maybe people on here if it isn't exactly right the first time, can add their own unique touches. We are all learning together. I want to take a little time out to practice on new ways of doing pies and try a custard corncake I found, would be healthy, an old recipe somebody revived. But if I can't get it to work with a mix, it doesn't qualify for here.
I'm humbled by the number of people following me. Hope they don't expect anything real fancy as unless it's really special, I like to keep things simple but taste good. So many ideas, then people post something and I get more I want to try. I'm not trained in baking, just learned by persistence from recipes others shared and trial and error. If it weren't a little costly, I'd say something new usually takes as many as 3 tries to get it right, so maybe people on here if it isn't exactly right the first time, can add their own unique touches. We are all learning together. I want to take a little time out to practice on new ways of doing pies and try a custard corncake I found, would be healthy, an old recipe somebody revived. But if I can't get it to work with a mix, it doesn't qualify for here.
No Rating
agless (88 discussions) on Jan 31, 2012 at 09:35 PM
Note: Raw pineapple will not work with gelatin as most know. The frozen may have been pasteurized hot enough or not. So the solution would be to simmer it for 5 or 10 minutes being careful not to burn it.
No Rating
agless (88 discussions) on Jan 31, 2012 at 09:20 PM
For some time I wondered if Jello had a pineapple flavor, occurred to me to check their website and see what all flavors they make. I spotted the pineapple, and it is good. My regular store doesn't carry it but another one does. My regular store will order things for me but I haven't for some time. So I bought 4 boxes and started tinkering with it to see what I could do with it. This is what I came up with, and I decided to try it in a cake rather than tres leches. The reason for the odd changes is I like a firmer jello, with the additions, but don't want it as thick as Knox blox. If I ever get to it, I will try gelatin with the milks in tres leches and see what happens.
