The delicious combo of canned pineapple, pineapple juice, coconut cream, and pineapple gelatin make this recipe the perfect boozy dessert! Get those baking skills ready to prepare this delish piña colada mosaic gelatin in a snap!
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, and canned pineapple 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, (0.2 oz each), hydrated and melted, for the coconut gelatin
some whipped cream, for garnish
some peppermint, for garnish
some maraschino cherries, for garnish
some shredded coconut, for garnish
Preparation
3h
0 mins
Easy
In a bowl with hot water, dissolve pineapple gelatin and mix until completely incorporated. Pour into a square glass container. Refrigerate until set. Once gelatin sets, cut into cubes.
In a blender, combine cream cheese, canned pineapple, rum, pineapple juice, and coconut cream and blend until smooth. While blending, add unflavored gelatin in an even stream and blend until completely incorporated.
In a baking dish, arrange the gelatin cubes and pour blended mixture. Let set in the fridge for 2 hours or until completely set.
Cut piña colada mosaic gelatin into large-sized cubes topped with whipped cream, mint, shredded coconut, and a maraschino cherry.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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