Pina Colada Jello

I made this Pina Colada jello mold for Rebecca‘s birthday party. It is pineapple Jello with coconut milk and spiced rum, topped with pineapple slices and maraschino cherries. I was a little worried that it would be gross but it was absolutely yummy and a total hit! (So much so that during the party while I was up on the roof people where downstairs having their portraits made with the jello. Thanks Handel!)

2 cups boiling water
2 (3 ounce) packages of pineapple flavored gelatin
3/4 cup cold coconut milk
3/4 cup cold spiced rum
6 or 7 canned pineapple rings (not fresh or frozen or the gelatin will not get firm)
6 or 7 maraschino cherries, halved

In a bowl, stir 2 cups boiling water into both packages of pineapple gelatin until fully dissolved. Stir in coconut milk and rum until mixture is even. Refrigerate until thickened.

Meanwhile, drain canned pineapple slices and press some of the moisture out between two paper towels. Arrange in a formation in the bottom of a 4-cup mold or pineapple upside down dish. Place a cherry half in the center of each pineapple ring, cut side up.

Gently spoon thickened gelatin into the mold over the arranged pineapple slices. Refrigerate until firm. Unmold and serve.

About Victoria Belanger

13 Responses

  1. Gaby

    Hi thank you very much. I tried your recipe but with a flower mold. It came out good but I really wanted to use the same mold like in your picture. Thanks again for your recipe everyone loved it…..

      1. Vanessa

        Thanks for your quick response! I appreciate it! Can’t wait to make this! 🙂 Looks fabulous!

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