Ingredients
4 envelopes unflavored gelatin
1 1/2 tsp. artificial sweetener
2 1/2 c. unsweetened pineapple juice
1 c. vanilla ice milk
2 Tbsp. flaked coconut
1/8 tsp. rum extract
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Cola-style acidity — craft soda making, pH adjustment
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Cola-style acidity — craft soda making, pH adjustment
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat pineapple juice to boiling; remove from stove. In medium bowl, combine the gelatin with sweetener; mix. Stir in hot pineapple juice until gelatin dissolves. Stir in remaining ingredients; mix thoroughly. Pour into an 8 or 9-inch baking pan; chill until firm. Cut into 1-inch squares. Makes about 6 dozen.