I was first introduced to this tasty dessert quite a few years ago. My sister, Wennicha, invited us to a potluck dinner at the Science Museum where she used to volunteer at. Her friend’s mom was the person who brought in the broken glass jello and I remembered how amazingly cool it looked. I asked myself, “How did they get the colored jello to look like that inside the white gelatin?” It was something I couldn’t wrap my mind around until I learned how to make it myself. Thanks to my cousin, Laichia, for also sharing with me her recipe that I was able to learn how to make this colorful dessert. As I experimented, I also learned how to make this into something I can call my own. This choice of dessert is great for weddings, parties, or even work potlucks. It’s something that – I promise you – kids love and even the grown ups do, too.
For this recipe, I went with 3 colors of Jell-o in lime, mango and strawberry flavors. I steered away from using too many flavors. Too many different flavors in one bite doesn’t allow enough room to appreciate each unique taste. I’ve also noticed that too much Jell-o doesn’t allow the flavor of the white gelatin to come through, which is the taste I wanted to bring out the most. By keeping the number of Jell-o colors to a minimum, I was able to find a good balance.
I thought of another solution that could also resolve this. If you decide to use more colors to create that rainbow effect (for example, 6-7 boxes of different flavored Jell-o), you could combine the cubed color Jell-o into a larger container or divide them into two separate containers. Then I would double the recipe for the white gelatin. This would help create a balance between the taste of colored Jell-o and white gelatin.
Instead of adding 2 cups of water as instructed by the Jell-o box, I added one cup of water as it would help the Jell-o to become firmer and better hold it’s shape. It’ll also make it easier to cut them into cubes later. Make sure the Jell-o powder is completely dissolved in water before refrigerating or else it’ll taste grainy even after the Jell-o has set.
The way I got my Jell-o to perfectly slide out of the tupperware was to partially submerge the container in a bigger container filled with hot water. You want to keep an eye on your Jell-o because if you leave it in the hot water for too long, it might melt more than anticipated and will have to be refrigerated once more. I would give it 20-30 seconds in the hot water and bend the tupperware a bit to see if the Jell-o separates from the walls of the tupperware. It should slide out nicely, then you can cut the Jell-o into whatever size you like. 🙂
The first time I made broken glass jello, I had forgotten to heat up the unflavored gelatin in water and guess what? The white gelatin didn’t set! I’m sharing this with you so that you won’t make the same mistake as I did. It was such a waste. :/ Be sure to dissolve the unflavored gelatin in cold water first. If you try to dissolve it in hot water instead, the powder will become lumpy and harder to dissolve, so I recommend cold water. Once the powder dissolves, turn your heat to Hi and bring it to a boil. Then turn off your heat and add in your sweetened condensed milk and coconut cream. If the coconut cream comes out lumpy, use a whisk to mix everything together.
Allow the white gelatin to cool for 10 minutes, stirring it every few minutes to prevent it from setting. Once it’s cooled, pour it into the container already filled with your colored Jell-o and mix with a silicone spatula. Refrigerate for 2 hours or overnight.
I love the mix of sweetened condensed milk and coconut cream. It’s not too sweet and both flavors compliment each other well. I made these for some family friends last week and they loved it! The only thing I regret was not saving myself some! Enjoy this recipe and stay inspired. 😉
- 3 (3-ounce) boxes of Jell-o (green, yellow & red)
- 2 envelopes of unflavored gelatin
- 1 (14 ounce) of sweetened condensed milk
- 1/2 cup of coconut cream
- 3 cups of water
- To make the Jell-o: Boil 3 cups of water. Open and put each Jell-o powder into separate containers. Pour 1 cup of hot water into each container and mix until powder is dissolved. Refrigerate jello for 3 hours or until firm. Cut the jello into cubes or whatever shape you prefer and combine them into a big container.
- To make the white gelatin: Into a pot, pour in 1 1/4 cup of cold water (do not turn your heat on yet). Pour in 2 envelopes of unflavored gelatin. Mix for 5 minutes or until the powder dissolves. Then heat the mixture on Hi until it reaches a boil. Turn off heat and pour in your sweetened condensed milk and coconut cream. Mix well.
- Let the white gelatin cool for 10 minutes, stirring it every few minutes before pouring it into the jello container. This step helps to prevent the Jell-o from melting.
- Refrigerate the jello for 2 hours or overnight.
- Yields: 20-25 sliced pieces