Valentine’s Day is not only for lovebirds…. it’s for everyone. I like to celebrate the LOVELY day by decorating my kitchen in hearts. I couldn’t wait this year… Feb 1st and already I was earning for hearts to appear. My son said he wanted to go to Walmart to buy Valentine’s day cards for his classmates, so I took the opportunity to look at all the Valentine paper goods while we were there. I found so many cute inexpensive things that somehow made their way into my cart. Once I got it all home, my son suggested we should invite some friends over for an “Eat your heart out” party, and when I asked what he wanted to serve… he said “jello.” I told him only if I could make the jello in cherry coconut flavor and heart shaped. He gave me a look like that’s exactly what he expected. He and I got started making the jello while my husband decorated the kitchen with a banner I had made out of doilies and bakers twine. We filled little bags and take out boxes with popcorn and candy, and soon enough friends were over to enjoy our early Valentine Celebration.
Ingredients for Cherry Coconut Jello Hearts:
- a 2 inch heart mold pan
- non stick spray
- 1 – 6 oz. box cherry jello
- 2 – packets knox unflavored gelatin
- 1 – can sweetened condensed milk
- 1 – package coconut flavored gelatin
- boiling hot water
- Spray heart mold pan with non-stick cooking spray. Set to the side.
- In a bowl mix cherry jello powder and 1 packet of knox gelatin together. Add in 1 1/2 cups boiling water and mix to completely dissolve powder. Once dissolved pour half the can of sweetened condensed milk into cherry jello mixture. Mix to combine.
- Using a turkey baster, suction the red creamy jello mixture and drip it carefully into the bottom of the prepared heart shaped mold. Continue until all hearts are halfway filled.
- Place in the fridge for 1 hour.
- In a bowl mix coconut gelatin powder and 1 packet of knox gelatin together. Add in 2 cups boiling water and mix to completely dissolve powder. Once dissolved pour the other half of the can of sweetened condensed milk into coconut jello mixture. Mix to combine.
- Remove heart mold pan from fridge. Using a turkey baster, suction the white creamy jello mixture and drip it carefully into the top of the heart mold. Continue until all hearts are filled to the top.
- Place heart molds back into the fridge for an hour.
- Remove from fridge and with the tips of your fingers carefully pull jello away from the edges. Flip pan over and pull hearts out of mold.