Lime in the Coconut Jello

I know what you’re thinking: It’s winter and it’s cold. This is more for the summer.

Why not make something cool and refreshing during the winter to remind you how awesome summer and the heat are around the corner? Why let society dictate what foods are seasonal?

Besides, My in laws like their house at 65 degrees year round. It was 55 this morning which means the house was only 10 degrees warmer than outside. And no matter how much coffee or tea or how many blankets I pile on me, or how many layers of clothing I put on, it won’t beat this stupid chill.

These jello squares are amazing. They are tart from the lime and creamy from the coconut. Just don’t over do it on the zest. I might actually reduce the zest if you don’t like overly tart desserts.

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Lime in the Coconut Jello

FOR LIME LAYER:

4 (.25-oz) envelopes unflavored gelatin
3/4 cup sweetened bottled lime juice (Rose’s – same people that my grenadine. In fact, it’s right next to it.)
1 cup fresh squeezed lime juice
2 cups boiling water
1 teaspoon of finely grated lime zest
2 tablespoon sugar
2 drops green food coloring

FOR THE COCONUT LAYER:

4 (.25-oz) envelopes unflavored gelatin
1 (15-oz) can light cream of coconut
1 1/2 cups boiling water
1 teaspoon vanilla extract

DIRECTIONS:

Spray a 9-by-13-inch glass baking dish with cooking spray.

TO MAKE THE LIME LAYER:

Sprinkle 1 envelope gelatin over sweetened lime juice in a bowl. Let sit 2 minutes.

Whisk in fresh lime juice, boiling water, and 3 envelopes gelatin, until gelatin dissolves.

Whisk in lime zest, sugar, and food coloring.

Pour into baking dish and refrigerate for at least 3 hours.

TO MAKE THE COCONUT LAYER:

Sprinkle 1 envelope gelatin over cream of coconut in a bowl. Let sit 2 minutes.

Whisk in boiling water and 3 envelopes of gelatin, stirring until gelatin dissolves.

Add vanilla extract. Let cool slightly.

Pour coconut mixture over set lime layer. Cover and refrigerate for at least 3 hours.

Run a knife around edges of pan.

Put a large cutting board on top of pan and flip to invert onto cutting board.

Cut dessert in half and stack 1 half evenly onto other half. Refrigerate until ready to serve.

Now this claims it makes 8 squares. However I found them to be way too big. I couldn’t get through one of them. So I made them into 16 smaller sized squares.

makes 16. Calories: 125, Carbohydrates: 18.5 grams, Sugar: 15 grams, Protein: 9.5 grams.

My boss originally made these and I found the originally recipe was a weird sweet tartness that the creamy coconut could not cut through. So I tweaked it, and this version is perfect.

I might try it with grenadine next time as a red berry and coconut jello. It would be perfect for Christmas.

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