Recipe courtesy of Tyler Florence
Episode: Chinatown
Save Recipe Print
Total:
3 hr 18 min
Prep:
10 min
Inactive:
3 hr
Cook:
8 min
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 18 min
Prep:
10 min
Inactive:
3 hr
Cook:
8 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.

In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.

Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.

To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.

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