Gelatina Mosaico

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20 min


20 min


8 to 10

* PLUS 8 hrs chilling time
Gelatina Mosaico

Photo by Christie Vuong.

On childhood trips to visit family in Mexico, I looked forward to running to the nearest corner store and digging into a cup of cold gelatina. Also known as gelatina mosaico (stained glass jelly) in Mexico and Brazil, this no-bake dessert is made from sweetened condensed and evaporated milks, and chopped Jell-O. You can set it in eight to 10 cups for a quick dessert fix, or in a Bundt pan for an easy summer stunner, as we've done here. This recipe makes a pretty firm-set cake; you can reduce the unflavoured gelatin amount by 1/4 for a wobblier one.—Chantal Braganza


  • 3 or 4 85 g packets flavoured powdered gelatin , assorted colours
  • 4 7 g packets unflavoured gelatin , such as Knox
  • 1 354 mL can sweetened condensed milk
  • 1 354 mL can evaporated milk
  • 1/2 400 mL can coconut milk
  • 1/2 tsp coconut extract
  • Pinch salt


  1. Prepare flavoured gelatin using half the amount of water indicated on package. Pour into separate, lightly greased containers. Cover and refrigerate until firm,
    4 hr or overnight.
  2. Remove gelatin from containers by placing a plate overtop and flipping over. Cut into 1-in. cubes, and set aside in a bowl in fridge.
  3. Mix unflavoured gelatin
    with ½ cup cold water in a separate bowl; whisk until combined. Set aside.
  4. Meanwhile, place condensed milk in a large bowl and microwave on high for 30 sec. Add evaporated milk, coconut milk, coconut extract and salt and whisk to combine. Microwave unflavoured gelatin mix on high until gel-like, about 30 sec; whisk into milk mixture.
  5. Lightly grease a standard-size Bundt pan. Sprinkle in some flavoured gelatin cubes and ladle a few spoonfuls of milk mixture overtop. Repeat until pan is full. Cover with wrap and refrigerate until firm, 4 hr or preferably overnight.
  6. Remove wrap, place a serving plate over pan and quickly flip over, allowing gelatina to slide out.