Tropical Rainbow Dessert Recipes

TROPICAL RAINBOW DESSERT

Tropical Rainbow Dessert image

Classic ribbon gelatin salad gets an up-to-date makeover with this tropical treatment. Cream of coconut creates the creamy layers in these showstopping parfaits. I like to surprise my nieces and nephews with this Jell-O mold done in neon colors. -Dan Kelmenson, West Bloomfield, Michigan

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

2 packages (3 ounces each) strawberry gelatin, divided
5 cups boiling water, divided
5 cups cold water, divided
1 can (15 ounces) cream of coconut, divided
2 packages (3 ounces each) orange gelatin, divided
2 packages (3 ounces each) pineapple gelatin, divided
2 packages (3 ounces each) lime gelatin, divided

Steps:

In a small bowl, dissolve one package of strawberry gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Divide among 12 dessert dishes and refrigerate until set, or pour into a 3-qt. gelatin mold coated with cooking spray and refrigerate until set but not firm, 20-25 minutes., In a small bowl, dissolve remaining package of strawberry gelatin in 1/2 cup boiling water. Add 1/2 cup cold water and scant 1/2 cup cream of coconut; stir. Spoon over the first layer. Chill until set but not firm, 20-25 minutes., Repeat six times, alternating plain gelatin layers with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Refrigerate for 4 hours or overnight. Unmold onto a serving platter.

Nutrition Facts : Calories 345 calories, Fat 6g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 71g carbohydrate (71g sugars, Fiber 0 fiber), Protein 5g protein.

TROPICAL FRUIT DESSERT

Tropical Fruit Dessert image

Provided by Food Network Kitchen

Categories dessert

Number Of Ingredients 6

Ingredients

1/2 pound store-bought fruit salad from a salad bar
1 star fruit or carambola, peeled and sliced
1 kiwi, peeled and sliced
1 tablespoon sugar
3 tablespoons Grand Marnier
Fresh mint leaves for garnish

Steps:

Drain off any excess liquid from store-bought fruit salad. In a large bowl toss together all of the fruit, sugar and the Grand Mariner. Serve mixed fruit with mint leaves as garnish.

TROPICAL RAINBOW

Tropical Rainbow image

Provided by Laura Fyfe

Categories Rum Tequila Food Processor Berry Dessert Frozen Dessert Blueberry Strawberry Spirit Summer Party Advance Prep Required Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4

Number Of Ingredients 7

Ingredients

1/2 cup (125 g) superfine sugar
1/2 cup (60 g) blueberries
2 tablespoons blue curaçao
1/2 cup (250 g) chopped mango
2 tablespoons tequila
1/2 cup (100 g) chopped strawberries
2 tablespoons dark rum

Steps:

Place the sugar and 1 cup (250 ml) water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat.
Place the blueberries in a food processor and add the blue curaçao and one-third of the sugar syrup (about 5 tablespoons). Blitz until completely smooth, then pour into the bottom of four popsicle molds and place in the freezer for 1 1/2 hours.
Meanwhile, clean the food processor bowl and add the mango with the tequila and another one-third of the syrup. Blitz until completely smooth.
When the blueberry base is frozen solid, remove the molds from the freezer and pour over the mango mixture. Return the molds to the freezer and freeze for another 1 1/2 hours.
Finally, blitz together the strawberries, rum, and remaining syrup. Pour the strawberry mixture over the mango layer once it has frozen solid.
Freeze for another 1 1/2 hours, or until completely solid.

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