Creamy Pink Gelatin Dessert with Pineapple and Raisins

Name: Creamy Pink Gelatin Dessert with Pineapple and Raisins
Prep time: 20 min
Cook time: 10 min
Total time: 8 h 30 min
Yield: 1 10-cup ring mold (about 12 slices)
Ingredients: 3 tablespoons (36 g) unflavored beef gelatin, such as Great Lakes Wellness; 1 cup cold water; 1 cup boiling water; 1 package (3 oz/85 g) strawberry gelatin dessert mix that explicitly lists bovine gelatin, such as Sadaf; 2 cans (12 fl oz/354 mL each) evaporated milk; 1 can (14 oz/397 g; about 1 1/4 cups) sweetened condensed milk; 1 can (13.66 fl oz/403 mL) unsweetened coconut cream; 1/2 cup canned pineapple tidbits, well drained and blotted dry; 1/2 cup raisins

Author:: Kristina Recipes
Published:: October 22, 2026
Prep Time:: About 20 min
Cook Time:: About 10 min
Total Time:: About 510 min
Servings:: 12
Yield:: 1 10-cup ring mold (about 12 slices)

Creamy Pink Gelatin Dessert with Pineapple and Raisins is a chilled, sliceable dessert made with strawberry gelatin, coconut cream, and two kinds of milk. The pineapple brings little sweet-tart bites; the raisins are scattered through the pink base. Make it ahead for a potluck, then keep it cold until serving.

This is a dessert, not the viral gelatin trick for weight loss. There are no weight-loss or bariatric-diet claims here.

Jump to Recipe

Creamy pink gelatin dessert with pineapple and raisins in a round fluted ring with one slice on a white platter.

How to Make Creamy Pink Gelatin Dessert with Pineapple and Raisins

Start by giving the plain beef gelatin time to absorb cold water. Dissolve the strawberry mix separately in boiling water. That keeps dry powder from leaving gritty spots in the finished dessert.

Warm the milks and unsweetened coconut cream just until steaming. Whisk them into the bloomed gelatin until it has fully dissolved, then stir in the strawberry mixture. The base should be evenly pink and smooth before the fruit goes in.

Smooth pale pink liquid base for creamy pink gelatin dessert with pineapple and raisins before fruit is added.

Add the Pineapple and Raisins to the Mold

Drain the canned pineapple well and blot it with a paper towel. Let the pink base cool until it starts to thicken slightly, then fold in the pineapple and raisins. This helps keep the fruit from settling in one spot.

Pour the mixture into a clean 10-cup ring mold. Leave room at the top so you can move it to the refrigerator without spilling. A ring mold gives the large batch a neat shape, but the flavor comes from the same simple mixture.

Pineapple tidbits and raisins in the pink gelatin dessert mixture in a clear round ring mold before chilling.

How Long Does the Gelatin Need to Chill?

Refrigerate the mold until the center is fully firm. For this large batch, plan on an overnight chill. The exact setting time can vary with your mold and gelatin brand, so check the center before trying to unmold it.

To release it, loosen the top edge gently. Dip the outside of the mold briefly in warm water, put a platter over it, and invert both together. If it does not release, give it a few more seconds in warm water. Keep the water out of the dessert.

Ingredients That Matter

Use a strawberry gelatin mix that explicitly lists beef gelatin. Gelatin products do not all have the same animal source. The extra plain beef gelatin gives this large dairy mixture more structure. This recipe is written for one 3-ounce flavored packet plus three tablespoons of the specified plain beef gelatin; four tablespoons of an unknown flavored mix is not an equivalent measure.

Choose unsweetened coconut cream, not sweetened cream of coconut. The strawberry mix and sweetened condensed milk already bring sweetness, so this version does not add the optional sugar from the inspiration recipe. Shake or stir the coconut cream well before measuring if it has separated in the can.

Use canned pineapple tidbits, drained. Fresh pineapple can prevent gelatin from setting. Blotting the canned fruit also keeps extra juice out of the mixture. Raisins need no chopping; stir them in as the base begins to thicken.

Tips for Clean Slices

Use a sharp knife dipped in warm water and wipe it between cuts. Give each slice support with a wide spatula. Keep the remaining dessert covered in the refrigerator.

For another make-ahead sweet, Flourless Pumpkin-Banana Cottage Cheese Loaf offers a baked option with a very different texture.

Frequently Asked Questions

Is this the pink gelatin weight-loss trick?

No. This is a sweet, creamy party dessert made with condensed milk, coconut cream, and fruit. It makes no weight-loss or medical claim.

Why use both flavored and unflavored gelatin?

The flavored mix supplies the strawberry taste and pink color. The plain beef gelatin supplies additional structure for the larger amount of milk and coconut cream. Use the specified products or check the gelling directions on any replacement before attempting a swap.

Can I use fresh pineapple?

Use canned pineapple for this version. Fresh pineapple can interfere with a gelatin set.

Can I use cream of coconut instead of coconut cream?

No direct swap is verified. Cream of coconut is sweetened and would change the dessert's sweetness and formulation. Use unsweetened coconut cream as listed.

Can I serve it straight from the mold?

Yes. If unmolding feels risky, spoon chilled portions from the mold into bowls. The ring presentation is optional; a firm set matters more than a perfect release.

Serving Ideas

Serve cold in slices or spoon portions into bowls if you prefer not to unmold it.