Rainbow Layered Creamy Jelly
A stunning no-bake dessert featuring six vibrant jelly layers alternating with a silky coconut and condensed milk cream. Perfect for parties and celebrations, this colorful showstopper is as delightful to eat as it is to admire.
🛒 Ingredients
12 servings
- 1 packet grape-flavored gelatin
- 1 packet tutti-frutti-flavored gelatin
- 1 packet pineapple-flavored gelatin
- 1 packet lemon-flavored gelatin
- 1 packet passion fruit-flavored gelatin
- 1 packet strawberry-flavored gelatin
- 900 ml hot water (150 ml per color)
- 900 ml cold water (150 ml per color)
- 1½ cans sweetened condensed milk (approx. 600 ml)
- 200 ml coconut milk
- Neutral oil for greasing
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Directions
- 1
Lightly grease a Bundt or ring mold with neutral oil, coating all inner surfaces thoroughly.
- 2
Dissolve grape gelatin in 150 ml hot water, stir in 150 ml cold water. Pour half (75 ml) into the mold and freeze for 10 minutes.
- 3
Blend the remaining grape gelatin with 6 tablespoons condensed milk and 4 tablespoons coconut milk. Carefully pour over the first layer, trickling it down the sides of the mold. Freeze for 15 minutes.
- 4
Repeat the two-step process (clear layer + creamy layer) with tutti-frutti, pineapple, lemon, passion fruit and strawberry gelatins in sequence, always waiting for each layer to set firmly before adding the next.
- 5
Once all layers are complete, cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
- 6
To unmold, briefly dip the base of the mold in warm water, then invert onto a serving plate. Slice and serve chilled.
💡 Chef's Tip
Pour the creamy mixture gently along the mold wall rather than directly on top to keep each layer perfectly defined. Work in a cool kitchen — if your layers set too fast, reduce freezer time slightly.
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