Milk Jelly with Pineapple

by Editorial Staff

Milk, canned pineapples, and gelatin – these products can be used to make a delicious dessert. To make the jelly also beautiful, you can use curly silicone molds. This delicate and tasty jelly will please not only children but also adults.

Summary

Cook Time	30 minutes
Total Time	30 minutes
Course	Sauce
Servings (Default: 3)

Ingredients

Milk – 300 ml
Canned pineapples – 100 g
Canned pineapple syrup – 50 ml
Gelatin – 15 g
Sugar (optional) – 1-2 tbsp
Fresh mint for serving (optional) – a few leaves

Instructions

Pour the pineapple syrup, in which the canned pineapples were stored, into a bowl, add the gelatin and leave for 15 minutes.
Cut pineapples into small cubes.
Pour milk into a saucepan, put on fire, bring to a boil, immediately remove milk from heat.
Melt the gelatin in a microwave oven for 5 seconds or in a water bath. Add gelatin to a container of hot milk. Add sugar (if desired).
Using a whisk, mix all the ingredients well, beat gently.
Prepare silicone molds, put canned pineapples in them, evenly distributing.
Pour milk mixture into molds, put in the refrigerator for 3-4 hours.
After a while, remove the milk jelly with pineapples from the molds and serve.
When serving, milk jelly can be garnished with mint sprigs.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.