Layered Chocolate And Coconut Gelatins Recipes

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LAYERED CHOCOLATE AND COCONUT GELATINS



Layered Chocolate and Coconut Gelatins image

Provided by Martha Stewart

Time 6h

Yield Makes 10

Number Of Ingredients 10

2 teaspoons unflavored powdered gelatin
2 cups heavy cream
2/3 cup sugar
Pinch of coarse salt
2 tablespoons unsweetened cocoa powder
4 ounces bittersweet chocolate, chopped
2 teaspoons unflavored powdered gelatin
1 1/3 cups boiling water
1 can (15 ounces) cream of coconut, blended
Sweetened whipped cream, for serving (optional)

Steps:

  • Chocolate gelatin: Sprinkle gelatin over 1/2 cup cold water in a bowl; let stand until softened, 5 minutes. Bring cream, sugar, salt, and cocoa to a simmer in a medium saucepan, stirring until sugar and cocoa are dissolved. Stir in chocolate until smooth. Add gelatin mixture; stir until dissolved. Remove from heat.
  • Coconut gelatin: Sprinkle gelatin over 1/2 cup cold water in a bowl; let stand until softened, 5 minutes. Add boiling water; stir until gelatin is dissolved. Stir in cream of coconut.
  • Whisk each gelatin; strain separately through a fine sieve. Add a layer of either chocolate or coconut gelatin to each of ten 6-to-8-ounce glasses; refrigerate until set, 1 to 3 hours. Continue adding layers, alternating flavors each time and letting each layer set before adding next; pour through sieve slowly and carefully when topping layers. (Reheat as needed to keep gelatins pourable.) Refrigerate assembled gelatins at least 2 hours and up to 3 days before serving, topped with whipped cream.

COCONUT-WATER GELATIN



Coconut-Water Gelatin image

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Number Of Ingredients 4

4 cups coconut water, divided
Two 1/4-ounce packets gelatin
1/2 vanilla bean, seeds scraped
3/4 cup sugar

Steps:

  • Pour 2 cups coconut water into a bowl; sprinkle with gelatin packets. Let gelatin soften, about 5 minutes. Meanwhile, bring 2 cups coconut water, scraped vanilla bean, and sugar to a boil in a saucepan, stirring until sugar has dissolved. Pour over gelatin mixture and stir until gelatin has dissolved and mixture is combined. Discard vanilla bean and pour mixture into an 8-inch-square baking dish. Refrigerate until set, at least 3 hours and (covered with plastic wrap) up to 3 days.

LAYERED COCONUT-CHOCOLATE BARS



Layered Coconut-Chocolate Bars image

Savor each layer in our Layered Coconut-Chocolate Bars. A vanilla filling, walnut, coconut and chocolate make the layers of these coconut-chocolate bars. Perfect for the dessert table at your next gathering or as an on-the-go, packable treat!

Provided by My Food and Family

Categories     Home

Time 2h35m

Yield 36 servings

Number Of Ingredients 8

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
3/4 cup butter, divided
1-1/2 cups graham cracker crumbs
2/3 cup finely chopped toasted walnuts
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), toasted, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Steps:

  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Microwave 5 oz. chocolate and 1/2 cup butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in graham crumbs, nuts and 1 cup coconut; press onto bottom of prepared pan.
  • Refrigerate 15 min. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat 2 min. (Mixture will be stiff.) Stir in 1 cup of the remaining coconut; spread over chocolate layer in pan.
  • Microwave remaining butter and chocolate in microwaveable bowl 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over pudding layer; tilt pan to evenly cover pudding layer with chocolate mixture. Sprinkle with remaining coconut.
  • Refrigerate 2 hours or until firm. Use foil handles to lift dessert from pan before cutting into bars.

Nutrition Facts : Calories 180, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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