Gelatina Navideña Traditions

Gelatina-Navideña-hero

Gelatina Navideña is as traditional for my family as setting up our Christmas tree during the hoilday season. It’s a welcomed light treat to have on hand after a big meal. It usually makes it’s grand entrance onto the table and sits proud waiting to be cut so it could wiggle and jiggle from plate to mouth. With the Posadas (from Dec. 16th to Dec 24th) approaching I thought I would bring out this Gelatina Navideña for you to make in your home. I took the classic combo of cherry and lime and added creamy coconut to the mix for an amazing dance on the tastebuds. Plus it’s beauty represents the colors of Mexico and Navidad all at the same time! I hope you and your family and staying safe and healthy.

Ingredients for Gelatina Navideña:

  • 12 oz. red jello powder (2 boxes – I used cherry)
  • 5 unflavored gelatin powder envelopes (I used 4 individual Knox envelopes) (about 5 tablespoons)
  • 14 cups boiling water
  • 18 oz. green jello powder (3 boxes – I used lime)
  • non-stick spray
  • 10 oz. coconut flavored gelatin powder
  • 2  cans sweetened condensed milk (14 oz. each)

Directions for Gelatina Navideña:

Gelatin-Stars

Making the stars:

  1. In a 9×13 glass baking dish mix 12 ounces (2 boxes) of red jello powder with 1 unflavored envelope to combine. Then pour in 3 cups of boiling hot water over powder mixture. Using a fork mix to dissolve powder completely. Place in the fridge for 4 hours to set.
  2. At the very same time the red jello is setting.  In an additional 9×13 glass baking dish mix 12 ounces (2 boxes) of green jello powder with 1 unflavored envelope to combine. Then pour in 3 cups of boiling hot water over powder mixture. Using a fork mix to dissolve powder completely. Place in the fridge for 4 hours to set along with red jello.
  3. Once both green and red jello is set, remove them from fridge and run a knife all along the edges of the baking dishes, carefully remove the entire slabs of jello from the baking dishes and with a small cookie cutter cut out your shape of choice (I used a star).  You will have plenty of scraps left over to enjoy any way you please.

Assemble:

  1. Spray a 14 cup bundt pan with non stick spray.  Then place alternating red and green jello stars at the bottom of the bundt pan.  Set to the side.
  2. In a large mixing bowl add 10oz coconut flavored gelatin powder with 2 envelopes of unflavored gelatin powder, mix together to combine. Once combined add in 6 cups of boiling hot water and mix to dissolve powder completely. Then add in 1 can sweetened condensed milk. Whisk to combine.
  3. Pour half of the hot mixture into the bundt pan over the red and green stars. Reserve the other half of coconut jello mixture for the next step allowing it to cool at room temperature.
  4. Place the bundt pan in the fridge and allow to set for 45 minutes to an hour.
  5. Remove bundt pan from fridge and add in more red and green jello stars. Push them against the side of the pan.
  6. Then carefully pour in the remaining coconut jello mixture that should now be cooled down to room temperature.
  7. Place the bundt pan back in the fridge for an hour.
  8. In a large bowl add 1 box green jello and 1 envelope of unflavored gelatin powder and mix to combine.  Add in 2 cups boiling water and mix until powder is dissolved completely. Then add in 1 can sweetened condensed milk.  It will be a light green color. Set to the side and allow to cool for 25 minutes.
  9. Remove bundt pan from the fridge and pour light green jello mixture over the set coconut jello.

Let it set:

  1. Place the bundt pan back in the fridge and allow to set for 4 hours or overnight.
  2. Remove bundt pan from the fridge and using your fingertips gently pull the jello away from the edges of the pan. Do the same for the middle. You can even run a knife closely along the edge.
  3. Then invert jello mold onto a plate. Decorate with berries or left over jello star scraps.
  4. Cut and enjoy.
Gelatina-Navideña

For a different gelatina idea, try my café con leche y cajeta gelatina.

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