And after cutting (with sort of melty whipped cream around the outside edge):
Here's exactly how it was made, and I'll add some recommendations at the end for how I'd do it differently next time. For the whole thing, you need:
- 2 boxes of Jello, the 8-serving size, one red and one blue
- 1 can of coconut milk (13.5 oz)
- 6 envelopes of gelatin (or 3, if you follow my recommendation at the end)
- 3/4 C sugar
- 1 C milk
- 1.5 C cold water, 4 C boiling water
First, make the two jellos in separate 8"x8" dishes, and chill them for at least 3 hours. For each batch:
- put 1/2 C cold water in a bowl (which should be big enough to hold about 4 cups)
- sprinkle one envelope of gelatin over the top of the water and wait 1 minute
- add 2 C of boiling water and one box of Jello, and stir until dissolved
- gently pour into the 8x8 pan, and refrigerate until firm
- later, cut into cubes
After the first jellos are done, make the coconut jello. This is a recipe for "Haupia Gelatin", which is a hawaiian dessert. I loved this stuff as a kid!
- Combine coconut milk and sugar in a pan, and stir over low heat until sugar dissolves.
- In a separate bowl, put 1/2 C water and sprinkle 4 envelopes of gelatin over it. This will turn into a huge congealed mass, and you'll wish you had added some milk first!
- Scoop out the congealed gelatin and add to the coconut milk, and stir. Breathe a sigh of relief that it seems to be melting okay! Stir until it's completely melted and combined.
- Remove from heat, pour into a bowl, and refrigerate. Stir often so that it doesn't set on the edges. When it gets to about room temperature, you're ready to assemble.
- Get a bowl, or a jello mold, big enough to hold 8 cups (I'm guessing).
- First, place some jello squares all over the bowl's sides, mixing the colors nicely. The flat sides of the squares should stick to the sides of your mold nicely. Feel free to go high up the sides with them - you can always rearrange after you pour the coconut jello in.
- Dump the rest of the squares in, mixing the colors up as you go.
- Gently pour the coconut jello over the top.
- Adjust the squares if you need to. Refrigerate until firmly set.
- To unmold, place in warm water for a minute or so, dry off the mold, and then invert onto serving plate. Then, when it doesn't budge, reach under and pry the thing out with your fingers.
Things I'd change for next time:
- I don't think the extra gelatin is needed. I was worried that it wouldn't be firm enough, but it was too firm! So, no extra envelopes for the regular jello, and only three envelopes for the coconut part.
- When doing the coconut jello, I might add some of the milk to the water before adding the gelatin. Though with only 3 envelopes instead of 4, maybe it won't be a problem next time.
That's it! Hope someone else tries it and enjoys it as much as I did! And thanks again to heartofmary for the inspiration!!!