This delicious Gelatin sa Gata will surely put a smile on everyone! Creamy gelatin with coconut milk, macapuno and nata de coco. A festive dessert for the festive holidays!
I always look forward to dessert when I know it’s Gelatin sa Gata waiting after a hearty meal. My eyes light up when I see this jiggly pink jelly dessert being served on the table. With Christmas just around the corner, I decided to share this Filipino dessert that I enjoyed growing up.
This gulaman dessert recipe is similar to cathedral window gelatin but way easier to make. The jelly mixture is made of coconut milk and condensed milk making a not-too-sweet creamy gelatin. I used sweetened coconut strings and nata de coco to add some texture and extra coconut flavor. This is the perfect dessert for your Noche Buena!
What gelatin to use?
I used unflavored gelatin sheets for this recipe but you can also use gelatin powder. Gelatin sheets needs to soak in water before adding with the rest of the ingredients. If you’re using jelly powder, you’ll need 10 grams that you will add in 2 cups of water and let it bloom before adding to the coconut milk.
You can also use agar-agar for making this dessert. It is also good for vegetarians since it’s made out of seaweeds. Break the agar-agar bars to smaller pieces and soak in water to soften before adding.
How to make the jelly set quicker
To speed up the setting process of the gelatin, you can Place your jelly in the coolest part of the refrigerator after it cooled down to room temperature. Or, place the jelly in the freezer for 20 minutes then transfer it in the fridge to set completely. Avoid it sitting in the freezer longer than 20 minutes if you don’t want frozen jelly.
Aside from macapuno and nata de coco, you can also use other toppings as alternative. To make it more tropical, try replacing the coconut strings with fruit cocktail or pineapple. You can also use fresh shredded young coconut if you fancy.
Tips for an amiable experience
- You can either use a mold or a baking dish to make the dessert!
- Lightly grease mold or dish to release the gelatin much easier.
- Carefully slide a pointed knife and run it around the edges of the mold to release the jelly.
- I find placing a plate on top of the mold and flipping them together is the easiest way to transfer the jelly into the plate.
The secret ingredient is always LOVE
You may also like
- You’ll love this creamy Mango Jelly dessert with mangoes, tapioca pearls, and mango-flavored jelly cubes. Intense mango flavor to the max!
- Buko Pandan Salad is one of the many Filipino desserts that you will see on special occasions. A refreshing treat with coconut, jelly, and a hint of pandan with rich lip-smacking cream.
- Leche Flan dessert is a joy to eat! Crowned with soft caramel on top, it’s just what you need after a hearty meal. A delicious dense and creamy Filipino dessert that everyone will enjoy.
Gelatin sa Gata
- 20 pcs. gelatin sheets
- 2 cups water
- 400 ml coconut milk
- 1 397g can condensed milk
- 1/4 cup sugar
- red food coloring (or pink food coloring)
- 3/4 cup macapuno
- 3/4 cup nata de coco
- Place gelatin sheets in a bowl and soak in water for at least 5 minutes. Set aside.20 pcs. gelatin sheets
- In a pot over medium heat, simmer 2 cups of water. Add coconut milk the add sugar. Stir until sugar dissolves.2 cups water, 1/4 cup sugar, 400 ml coconut milk
- Pour condensed milk then stir until well incorporated. Simmer for 3 minutes then add food coloring gradually until desired color is achieved.1 397g can condensed milk, red food coloring
- Take gelatin sheets and squeeze to removed excess water. Add to the coconut milk mixture then stir until fully dissolved. Remove from heat and set aside.
- Prepare 5-cup mold or baking dish then add macapuno and nata de coco at the bottom. Pour the gelatin mixture the let it set for at least 4 hours or overnight.3/4 cup macapuno, 3/4 cup nata de coco
- Transfer in a serving plate and enjoy. Bon appetit!