A lactose-free twist on a classic Jell-O salad recipe, perfect for serving as a simple dessert or side dish!
24 hours in advance, place the canned coconut in the fridge to chill. This will allow the cream to separate and float to the top of the can.
Drain crushed pineapple, but don't throw the juice away! Set the solid pineapple aside for later.
Add the pineapple juice and the package of Jell-O to a saucepan. Stir to dissolve as much as possible. Bring to a boil, stirring often.
Place cream cheese in a bowl and pour Jell-O mixture over it. Use a fork to combine, breaking up the cream cheese. Refrigerate for 45 minutes. Meanwhile, place another clean mixing bowl in the fridge. A deep bowl will work best.
Scoop the top layer of solid coconut cream from both cans of coconut milk. Add all the cream to your chilled, clean mixing bowl. (Save the liquid for smoothies later!) Using an electric mixer, beat the coconut cream at a low speed until smooth. You won't want any clumps remaining. Gradually increase the speed of the mixer until you achieve a whipped and airy texture. (Though it likely won't seem quite as airy as regular whipped cream.)
Gently fold the crushed pineapple and whipped coconut cream into the Jell-O. Return to fridge allow 1-2 hours for it to chill and set before serving.
recipe from thesavvyplate.com