Margarita Mandarin Jell-o w/ Coconut Whipped Cream

This weekend went by so quickly!  We started off with outdoor movie night on Friday with a few friends.  I made a cake for a friend’s half birthday and decided to throw in another adult-only dessert for the evening.  We are into full-fledge use it up mode around here.  If we don’t use it in the next couple of weeks we will be dumping a great deal of food items in the trash or into the arms of friends.  Three different kinds of mustard, 5 different BBQ sauces, 2 jars of lime juice, and canned tomatoes anyone?

This was one of those items in the cupboard begging to be used – along with the triple sec I added to make this an adult dessert.  I am not a huge Jell-o fan.  So, if I do make it, there needs to be a large enough crowd to finish it off.  I only had one small helping of this – I think it’s the texture of Jell-o that gets me.

I added mandarin oranges for a little extra oomph and flavor.

I made a batch of coconut whipped cream as a topping.  This absolutely made this recipe delicious.

We spent most of the weekend hanging out on our deck, soaking up the sunshine and warmth, and trying to get Greta over her fever.  We’ve had an exciting past couple of weeks though – check back soon for house news on our front!

Margarita Mandarin Jell-o

1. Pour Jell-o mix into medium bowl.  Add 1 cup boiling water.  Stir until well combined.  Add up to 1 cup of cold triple sec (I used ¾ cup triple sec and ¼ cup water) and mix well.

2. Place in refrigerator and allow to set for 1 ½ hours.  Add in 1 small can of mandarin oranges, well-drained.  Mix well and return to refrigerator for 3 ½ more hours or until set.

3. Serve cold with a helping of coconut whipped cream.

Coconut Whipped Cream

1. Allow 1 can of coconut milk to sit overnight in the refrigerator.  Make sure the coconut milk is not the light variety, as it will not whip very well.

2.  Open can carefully and using a spatula, scrape off the top creamy layer into a mixing stand bowl.  Stop when you reach the coconut water on the bottom.  Save this for other uses.

3. Whip cream for a few minutes or until stiff peaks are formed.  Refrigerate any unused cream.

Published by Chelsea

Art teacher by day. Mother of 2 - day and night. Thrifter, crafter, artist, baker, chef, and DIYer in free time.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: