Step-by-Step Cooking Directions
1. Prep Pineapple
Drain the canned pineapple, reserving 150 ml of the syrup. Chop any large pieces so they’re bite‑sized.
2. Combine Milks
In a medium saucepan, combine 500 ml whole milk with 100 ml condensed milk and 150 ml pineapple syrup. Stir until well‑blended.
3. Add Coconut and Sugar
Stir in 100 g coconut flakes and 100 g sugar. Gently warm over low heat just until sugar dissolves, avoiding any boiling.
4. Optionally Color
If using food coloring, divide the mixture into separate containers and tint accordingly for layered color effects.
5. Bloom Gelatin
In a small bowl, mix 30 g gelatin with 100 ml cool water. Let it sit for 5 minutes to “bloom” (absorb water), then gently warm unused portion until fully liquid.
6. Combine Gelatin and Milk Mixture
Pour the liquefied gelatin into the warm milk mixture, stirring thoroughly to ensure even distribution.
7. Assemble in Mold or Glasses
Layer pineapple chunks evenly in a clear mold or individual glasses. Pour the milk‑coconut‑gelatin mixture over them.
8. Chill to Set
Cover and refrigerate for at least 5 hours, or overnight for best texture.
ADVERTISEMENT
