It’s a new Jello mold! I made this one for my friend Dan’s bbq — the first bbq of the season, which was a delight and called for a special summery creation. I decided to try my hand at an adult jello mold, meaning one that could get you tipsy. I wasn’t sure how the alcohol would affect the integrity of the jello, so this was an experiment for me.
I also decided to try inventing a coconut gelatin for a true pina colada experience, and I’m happy to report that it turned out really well. The coconut layer had a rich, creamy texture which was truly nice with the jello layers and really elevated the whole taste experience.
In other news, there was no fridge space at Dan’s so the jello sat (on its cake plate) at room temperature on a warm night for a few hours. I poured myself a drink and forgot all about it — until I thought to check on it, and saw that the Jello had transformed into a creepy, oozing blob! However, it still tasted great and the drunk people were more than happy to gobble it up. So, you know, don’t worry about it. It’s all good.
1 box cherry Jello
1 box lime Jello
2 boxes pineapple Jello
1 packet Knox gelatin
1 can coconut milk
rum of choice (I used Bacardi – just the basic flavor)
*note: check the cup capacity of your mold; you may need more Jello to fill it up. If so, I’d recommend a thick layer of extra pineapple Jello to fill it out.
1. Mix each flavor of Jello in small bowl with 1 1/4 cups boiling water and stir till dissolved. Allow each mixture to sit at room temperature and cool to room temp. Stir about 1/8 cup of rum into each flavor, if desired.
2. Pour the can of coconut milk into a small saucepan and sprinkle the packet of Knox gelatin into the milk. Allow to sit (without the heat turned on) for a few minutes till dissolved. Put the pan on the stove and bring the mixture to boil, stirring well. Once it reaches the boiling point, remove it from the heat and allow it to cool to room temperature.
3. Pour the first layer of jello into your mold and put the mold into the fridge. Allow it to chill for about 20 minutes, until the jello is just slightly firm but not totally solid. Carefully spoon the next layer over the first, then allow it to cool for 20 minutes.
4. Repeat till all layers are assembled, then cool overnight.
5. Party down.