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Ingredients Jump to Instructions ↓

  1. 1 envelope(s) unflavored gelatin

  2. 3 tablespoon(s) cold water

  3. 1 can(s) (14-ounce) unsweetened coconut milk

  4. 1 cup(s) milk

  5. 1/2 cup(s) sugar

  6. 1/8 teaspoon(s) almond extract

  7. 6 (1/2-cup) ramekins or custard cups

  8. Cooking spray

  9. 5 cup(s) diced pineapple

  10. 1/2 cup(s) diced strawberries

  11. 1/2 cup(s) diced mango

  12. 1/2 cup(s) diced papaya

  13. 1/2 cup(s) diced kiwi

  14. 1 teaspoon(s) sugar

Instructions Jump to Ingredients ↑

  1. In a bowl, sprinkle 1 envelope unflavored gelatin over 3 Tbsp cold water; let stand 3 minutes.

  2. In a saucepan, over medium heat, bring coconut milk, milk and 1/2 cup sugar just to a boil. Add gelatin mixture and almond extract; stir until gelatin dissolves.

  3. Pour into 6 (1/2 cup) ramekins or custard cups sprayed with cooking spray. Refrigerate overnight.

  4. In a bowl combine diced pineapple, strawberries, mango, papaya and kiwi, with 1 teaspoon sugar.

  5. Run a knife around ramekins and dip briefly in hot water. Invert onto plates and top with fruit salsa.

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