Ingredients for Tropical Cream Dessert
- 1 (13.5 ounce) can full-fat coconut milk
- ½ cup water
- 1 cup ice water
- Pineapple Jell O
- Angel Food Cake
- 4 cups whipped topping
- Mango
- Bananas
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How to Make Tropical Cream Dessert
- In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk and ½ cup water. Bring to a simmer over medium heat.
- Remove from heat and whisk in 1 (3 ounce) package of your favorite tropical-flavored gelatin (or unflavored gelatin and tropical fruit juice) until completely dissolved.
- Stir in 1 cup ice water until the mixture is slightly thickened.
- Refrigerate for 20 minutes to allow the mixture to begin setting.
- Beat the mixture with an electric mixer for 1 minute until slightly fluffy.
- Gently fold in 1 (10 inch) pound cake, cut into 1-inch cubes, 4 cups whipped topping, 2 cups diced mango, 1 ½ cups diced pineapple, and 1 cup sliced bananas.
- Line a 9x13 inch baking dish with plastic wrap, leaving some overhang for easy removal.
- Spoon the mixture into the prepared dish and cover tightly with plastic wrap.
- Refrigerate overnight (or for at least 8 hours) to allow the dessert to set completely.
- To unmold, carefully lift the dessert out of the dish using the plastic wrap overhang.
- Transfer to a serving plate and remove the plastic wrap. Frost the top with the remaining whipped topping, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
159g
Fat
55g
Carbs
19g
