Prep Pineapple
Drain the canned pineapple, reserving 150 ml syrup. Chop large pieces into bite-sized chunks.
Combine Milks
In a saucepan, mix whole milk, condensed milk, and pineapple syrup. Stir to combine.
Add Coconut and Sugar
Stir in coconut flakes and sugar. Warm gently until sugar dissolves; avoid boiling.
Optional Coloring
Divide mixture into containers and add food coloring if desired.
Bloom Gelatin
Mix gelatin with cool water and let it sit 5 minutes. Warm until fully liquid if necessary.
Combine Gelatin and Milk
Stir the gelatin into the warm milk mixture for an even texture.
Assemble
Layer pineapple in a clear mold or individual glasses. Pour the milk-coconut-gelatin mixture on top.
Chill
Refrigerate at least 5 hours or overnight until set.
Serve and Garnish
Slice or spoon into bowls. Garnish with pineapple, toasted coconut, or a drizzle of coconut cream.
Nutritional Information (per serving, 1/8 of recipe)
Calories: ~210 kcal
Protein: 4 g
Fat: 8 g
Carbohydrates: 30 g
Sugars: 22 g
Fiber: 2 g
Sodium: ~90 mg
Calcium: ~120 mg
Tips & Variations
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