Easy two-layer pineapple jelly dessert! If you’re looking for an easy-to-make fantastic dessert, this Pineapple Jelly Dessert is the right choice. It is perfect to serve at your upcoming party.
Easy Pineapple Jelly Dessert Recipe
If you are looking for an easy-to-make dessert for your upcoming party, choose this Pineapple Jelly Dessert. It is the right choice for you!
You just need 5 simple ingredients and you can prepare it in less than 30 minutes. Keep it in the refrigerator to set and then invert it onto the serving plate when the party starts!
How Do You Make Pineapple Jelly Dessert?
I made this pineapple jelly dessert in two jelly layers. The first layer is made with pineapple syrup. The second layer is made with condensed milk. I added stewed pineapple pieces into both jelly layers to make it more delightful.
In this recipe, I used fresh pineapple, but you can also use frozen, or canned pineapple. First, cut the pineapple into small pieces. Then, cook them with sugar. Add a small amount of water to make pineapple syrup while slightly caramelizing the pineapple.
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Ingredients You’ll Need
- Pineapple: Use either fresh, frozen, or canned pineapple.
- Pineapple Syrup: I prefer homemade syrup but you can also use the syrup from canned pineapple if you like.
- Gelatin: I used gelatin powder. If you use another kind of gelatin follow the instructions in the packet.
- Water: You will need water for cooking the pineapple and blooming the gelatin. You will also need hot water to dissolve the condensed milk.
- Condensed Milk: Jelly made with condensed milk goes well with cooked pineapple.
- Sugar: Sugar adds sweetness. Adjust the taste as you like.
Make it Either With Agar or Gelatin
I made this pineapple jelly dessert with gelatin. Gelatin is made from animal collagen from skin and bones while agar is a jelly-like substance extracted from red algae. So it is plant-based and vegetarian-friendly.
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Why can’t you make jelly with fresh pineapple?
Fresh pineapple (or frozen pineapple) has enzymes that will prevent gelatin from setting up. However, heat inactivates these enzymes, so you need to cook the fresh pineapple before adding it to the gelatin.
Canned pineapple doesn’t have the same effect. The fruit is heated to high temperatures as part of the canning process. This process inactivates enzymes.
About the Mold
I used a tube pan (18cm), but you can also use a bundt, square, round, or loaf pan. If you have a jelly mold, do use it. Make sure to grease the pan/mold as it helps with releasing the jelly easily once set.
Useful Tips
I made it in two jelly layers. The first layer is made with pineapple syrup. The second layer is made with condensed milk. Making Layered jelly can be a little tricky, so please follow these tips to make a good-looking layered jelly dessert.
- Do not freeze the jelly to set it, make sure to chill it in the refrigerator.
- Make sure to refrigerate the first layer until just set but not firm before adding the second layer.
- If the first layer is too firm, the second layer placed on top will slide right off it. On the other hand, if the first layer is too soft, the two layers will blend.
- Make sure the gelatin mixture of the second layer has cooled a little before adding it to the first layer.
- If you pour the gelatin mixture while it is still warm, it may melt the first layer a bit. This can cause the two layers to blend.
How to get jelly out of the mold
without breaking?
When you turn the jelly out, it should keep its shape perfectly. Here is the way to release the jelly without breaking it.
- First, fill a large bowl with warm water (not hot). Then dip the bottom of the mold into the hot water for only a few seconds.
- Then, run a thin knife gently around the very top inside of the mold.
- Hold the mold and the plate together, invert, and shake slightly to loosen the gelatin; carefully pull the mold away.
Serving Suggestions
Chilled pineapple jelly dessert is perfect just plain or served with ice cream or whipped cream! It will keep (covered) in the refrigerator for up to 3 days.
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Pineapple Jelly Dessert
(Step-by-Step recipe)
Prep Time: 10 mins
Cooking Time: 10 mins
Chilling Time: 4 hours to overnight
Equipment
18cm Tube Pan or Jelly Mold
Ingredients
For making pineapple syrup
10 pineapple rings, fresh or canned, chopped
50g sugar
100ml water
For the First Layer
200ml pineapple syrup
5g gelatin powder
50ml water
1/2 of the cooked pineapple
For the Second Layer
50g sweetened condensed milk
200ml hot water
5g powdered gelatin
50ml water
Instruction
I used a tube pan (18cm). You can also make this in a round pan, square pan, or loaf pan.
Prepare the pineapple and the syrup
Slice the pineapple into small pieces.
Cook the pineapple pieces under a low flame with sugar and water for about 10 minutes. if you use fresh pineapple, water will ooze out of the pineapple while cooking.
Once done, take the pan off the heat and separate the pineapple pieces from the liquid. Keep the pineapple pieces aside and let it cool.
Strain the liquid through a fine sieve while it is still hot.
Prepare the first layer
Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Let bloom for about 5 minutes. Then heat gently in the microwave for about 15 seconds (600w) and stir until dissolved and clear.
Add the prepared gelatin to the warm pineapple syrup and mix well.
Pour the prepared pineapple jelly into the pan and arrange about half of the cooked pineapple. Refrigerate until just set but not firm before adding the second layer.
Prepare the second layer
Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for about 15 seconds (600w) and stir until dissolved and clear.
Mix condensed milk in hot water. Add the dissolved gelatin and mix well.
Arrange the rest of the pineapple slices on top of the first layer. Confirm the first layer is just set but not firm. Gently pour the condensed jelly mixture. Make sure the condensed milk jelly mixture has cooled slightly before pouring it on top of the first jelly layer. If you pour it while it is still warm, it melts the first layer. This will cause the two layers to blend.
Refrigerate the jelly cake for about 4 hours or until the jelly is fully set. You can also let it set overnight.
Unmold the jelly
First, fill a large bowl with warm water (not hot). Then, dip the bottom of the pan into the hot water for a few seconds. Then, run a thin knife gently around the very top inside of the pan. Hold the pan and the plate together, invert, and shake slightly to loosen the gelatin; carefully pull the pan away.
The pineapple jelly dessert is ready!
Cut it into slices and serve just plain or with some ice cream.
Serve & enjoy!
THANK YOU FOR STOPPING BY
I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld
Easy & Quick! Pineapple Jelly Dessert
Equipment
- 18cm Tube Pan
Ingredients
For pineapple syrup
- 10 pineapple rings, fresh or canned, chopped
- 50 g sugar
- 100 ml water
For the First Layer
- 200 ml pineapple syrup
- 5 g gelatin powder
- 50 ml water
- 1/2 of the cooked pineapple
For the Second Layer
- 50 g sweetened condensed milk
- 200 ml hot water
- 5 g powdered gelatin
- 50 ml water
Instructions
Prepare the pineapple and Syrup
- Slice the pineapple into small pieces.
- Cook the pineapple pieces under a low flame with sugar and water for about 10 minutes. if you use fresh pineapple, water will ooze out of the pineapple while cooking.
- Once done, take the pan off the heat and separate the pineapple pieces from the liquid. Keep the pineapple aside and let it cool.
- Strain the liquid through a fine sieve while it is still hot.
Prepare the first layer
- Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Let bloom for about 5 minutes. Then heat gently in the microwave for about 15 seconds (600w) and stir until dissolved and clear.
- Next, add the prepared gelatin to the warm pineapple syrup and mix well.
- Pour the prepared pineapple jelly into the pan and arrange about half of the cooked pineapple. Refrigerate until just the set but not firm before adding the second layer.
Prepare the second layer
- Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for about 15 seconds (600w) and stir until dissolved and clear.
- Mix condensed milk in hot water. Add the dissolved gelatin and mix well. (You can also dissolve the bloomed gelatin directly into the warm liquid.)
- Arrange the rest of the pineapple slices on top of the ‘nearly set but not the firm’ first layer and gently pour the condensed jelly mixture. {Make sure the condensed milk jelly mixture has cooled slightly before pouring it on top of the first jelly layer. If you pour the gelatin mixture while it is still warm, it may melt the first layer a bit causing the two layers to mix together.}
- Refrigerate the jelly for about 4 hours or until the jelly is fully set. You can also let it set overnight.
Unmold the jelly
- Dip the mold into warm water for about 10 seconds, and then invert it into a serving plate.
- Cut it into slices and serve just plain or with some ice cream.
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