Tropical Pineapple Coconut Jelly Dessert

1. Prep Pineapple
   Drain the canned pineapple, reserving 150 ml syrup. Chop large pieces into bite-sized chunks.

2. Combine Milks
   In a saucepan, mix whole milk, condensed milk, and pineapple syrup. Stir to combine.

3. Add Coconut and Sugar
   Stir in coconut flakes and sugar. Warm gently until sugar dissolves; avoid boiling.

4. Optional Coloring
   Divide mixture into containers and add food coloring if desired.

5. Bloom Gelatin
   Mix gelatin with cool water and let it sit 5 minutes. Warm until fully liquid if necessary.

6. Combine Gelatin and Milk
   Stir the gelatin into the warm milk mixture for an even texture.

7. Assemble
   Layer pineapple in a clear mold or individual glasses. Pour the milk-coconut-gelatin mixture on top.

8. Chill
   Refrigerate at least 5 hours or overnight until set.

9. Serve and Garnish
   Slice or spoon into bowls. Garnish with pineapple, toasted coconut, or a drizzle of coconut cream.

Nutritional Information (per serving, 1/8 of recipe)

• Calories: ~210 kcal

• Protein: 4 g

• Fat: 8 g

• Carbohydrates: 30 g

• Sugars: 22 g

• Fiber: 2 g

• Sodium: ~90 mg

• Calcium: ~120 mg

Tips & Variations

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