Looking for a unique and authentic Nochebuena recipe? Jessica’s gelatina treat is perfect for your table.
When I think of the holidays, there is always one dessert that comes to mind: a milk-based pineapple gelatina with a few other ingredients. Growing up, we would have it with our Nochebuena dinner, and I have loved it since I was little. I like the creamy gelatina en leche, with the crunch of pecans, sweetness from pineapple chunks, plus carrots and cheese. Yup, those are all in there too. They might all sound like a band of misfits, but trust me, it’s a delicious combination. I’ve seen different versions online, but I invite you to try this one, my family’s gelatina.
Once I moved to the United States from Mexico I was blessed to be able to travel back during the holidays to spend them back home. It wasn’t until I met my most special person and father of my kids that I started spending them in Florida. And with that, it was time for me to learn how to make our Christmas staple for my in-laws, which thankfully isn’t hard! After making it for a couple of years, I realized the tones on this dessert could actually fit nicely with the fall colors: yellows, oranges, and brown, so feel free to make it for either a holiday or for any family gathering. Every time I make it for a potluck, the guests stare at it oddly, and when I share the ingredients, I get the usual response, “interesting,” they say with hesitation, but without fail, that plate is empty by the end of the night. People keep getting more and more because it’s so light, sweet enough, and it covers your veggies!
To be honest, I don’t usually follow recipes. I look at the ingredients, then I cook dishes al tanteo, letting my gut lead. My practices made it difficult to put down measurements for this dessert, but I did my best just for you. I usually get the ingredients and start prepping “a ojo de buen cubero.” It’s what I like about it: whichever ingredient you like the most, you add more of it; for example, mine usually gets more cheese and pecans, with fewer carrots and pineapple than what’s listed below. I made the original recipe this time, but I invite you to make it your own. Some alternatives are to use natural gelatin and add pineapple juice, or switch the pecans for raising; it’s all up to you.
Prep time: 20 mins
Setting time: up to 4 hours
Ingredients
- 6 oz pineapple gelatin package
- 1 cup of hot water
- 1 can of evaporated milk
- 1 can of condensed milk
- 1 pack of cream cheese (8 oz)
- 1 can of chopped pineapple or 2 cups of fresh pineapple
- 1 cup of chopped pecans
- 2 cups of grated carrots
- 2 cups of shredded mozzarella cheese (we’re lucky to have my mom bring us Chihuahua cheese when she visits, but any white cheese would do)
Instructions
- Slowly pour the gelatin in the hot water and stir for about 5 minutes or until the powder has dissolved.
- Blend the evaporated milk, condensed milk, and cream cheese. Then add the gelatin to the mix.
- You may use a greased mold or the serving plate(s) of your choosing according to the presentation you’re going for. I usually go with a rectangular glass dish with a lid for easy storing, but I had a fancy mold for this one.
- Pour the gelatin mix in the mold and add all other ingredients; gently mix them with a spatula to distribute them evenly.
- Refrigerate for 3-4 hours or until firm and enjoy!
