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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 12 |
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I love tropical fruits, probably more than typical fruits. Mangos, fresh pineapple, bananas, coconut...oh, gosh...I love them all! This is so delicious that I had to share it. I always keep coconut milk on hand for various dishes so I was thrilled to use it for this. You'll have to refrigerate overnight, so plan ahead. Ingredients:
1 (14 ounce) can coconut milk |
1/4 cup water |
1 cup ice water |
2 (3 ounce) boxes pineapple jell-o |
1 angel food cake, cut into cubes |
1 (16 ounce) container whipped topping |
1 mango, diced |
2 bananas, sliced thin |
Directions:
1. In a saucepan, bring the coconut milk and water to a boil. Remove from heat and whisk in the jello powder until dissolved. Stir in the ice water. Chill 20 minutes.
2. Beat the mixture 1 minute. Fold in the cake, 4 cups of whipped topping, and the fruit. Spoon into a dish lined with plastic wrap.
3. Cover and chill overnight.
4. Unmold cake onto serving plate and remove plastic. Frost the cake with the remaining whipped topping.
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