How to make Christmas Gelatin Mold
1
Make the colored jelly
Prepare the red and green gelatin separately according to package directions. Pour into shallow containers and chill until firm.
2
Cut the jewels
Cut both gelatins into 2-cm cubes and keep cold.
3
Make the creamy base
Bloom unflavored gelatin in ½ cup cold water for 5 minutes. Warm coconut milk, evaporated milk, and sugar until steaming; remove from heat and dissolve the bloomed gelatin in it. Cool to room temperature.
4
Fill the mold
Scatter the red and green cubes in a lightly oiled ring mold. Slowly pour in the cooled creamy mixture.
5
Chill and serve
Refrigerate for at least 6 hours. Dip the mold briefly in warm water and invert onto a serving plate.
Maria’s tip: Let the milk mixture cool before adding it so the colorful jelly cubes keep their sharp edges.
Food safety: Keep this dairy-based dessert refrigerated at 4°C or colder.