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Pina colada jelly slice recipe
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Prep Time:
280 minutes
Cook Time:
Total Time:
280 minutes
Transformed tropical cocktail into layered cheesecake jelly slice.
Ingredients:
  • 250g plain sweet biscuits
  • 125g butter, melted, cooled
  • 250g cream cheese, room temperature, chopped
  • 70g (1/3 cup) caster sugar
  • 250ml coconut milk
  • 440g can crushed pineapple in natural juice, drained
  • 9.00 gm gelatine powder
  • 85g pkt pineapple jelly crystals
  • 125ml (1/2 cup) boiling water
  • Toasted flaked coconut, to serve
Instructions:
  • Place a sheet of baking paper in a 20 x 30cm slice pan, letting it hang over the edges on two sides.
  • In a food processor, crush the biscuits until coarse. Add the butter and process until mixture is well combined. Transfer the mixture to a prepared pan and use a straight-sided glass to firmly press it over the base. Chill in the fridge for 30 minutes until firm.
  • In a large bowl, use electric beaters to blend cream cheese and sugar until smooth. Add coconut milk and continue beating until smooth. Finally, blend in the pineapple.
  • In a microwave-safe bowl, combine 2 tablespoons of water and gelatine. Let it soften for 2-3 minutes. Microwave for 10 seconds until hot. Whisk with a fork until gelatine dissolves. Allow it to cool slightly.
  • Combine the gelatine mixture with the cream cheese mixture, beat until well combined. Pour over the biscuit base, smooth the surface, and chill in the fridge for 2 hours until set.
  • In a large bowl, combine jelly crystals with boiling water until dissolved. Stir in 180ml (3/4 cup) cold water. Pour mixture over cheesecake layer and refrigerate for 2 hours until set.
  • Gently lift the slice out of the pan using baking paper. Cut it into 18 squares with a hot knife. Serve sprinkled with coconut.

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