Pineapple Coconut Float

An adapted Chinese recipe, Almond Float, into a Thai recipe using bottled sweetened pineapple coconut milk. (Brand: Langers)

Ingredients:

  • 1 bottle chilled Langers Pineapple-Coconut juice
  • 1 Small can evaporated milk
  • 1 Envelope of unsweetened gelatin
  • 3 Tbsp cold water for softening gelatin
  • 1 ¼ cups cold water
  • 6 Tbsp sugar
  • ½ tsp vanilla

Procedure:

  1. Soften gelatin in small container with the water till dissolved.
  2. Cook the milk, water, and sugar almost to the boiling point.
  3. Add the softened gelatin and vanilla. Stir.
  4. Pour into shallow glass pan and refrigerate till set
  5. Cut into squares ¾-inch
  6. Place in bowls; pour the Pineapple-Coconut juice over.(1 cup Pineapple pieces can be added; cut from pineapple rounds.)

Serves 4-6
 
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