2 cups of milk
3/4 cup of coconut milk
1/2 cup of sugar
1 envelope of unflavored gelatin, white
1 cup of fresh grated coconut
For the pineapple puree
4 cups of pineapple puree (pulp passed through a blender)
1 cup of water
1/2 cup of sugar
1 envelope of unflavored gelatin, white
2 cups of milk
3/4 cup of coconut milk
1/2 cup of sugar
1 envelope of unflavored gelatin, white
1 cup of fresh grated coconut
For the pineapple puree
4 cups of pineapple puree (pulp passed through a blender)
1 cup of water
1/2 cup of sugar
1 envelope of unflavored gelatin, white
Mix the milk, coconut milk and sugar
In a small refrigerator, place the gelatin with 1/2 cup of water, let it hydrate for some minutes and then put it in a warm water bath until the gelatin dissolves
Mix with the milk and add grated coconut
Place in a large bowl and let it set in the fridge for 3 hours or until firm
When the coconut gelatin is firm, prepare the pineapple puree: mix the pineapple pulp with water and sugar
In a small refrigerator, place the gelatin powder and 1/3 cup of water
Let it hydrate and put it in a warm water bath until dissolved
Add to the pineapple mixture
Remove the coconut gelatin from the fridge and carefully place the mango gelatin on top
Put back in the fridge to set until firm
Serve in 20 portions
133 calories per serving.
