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Tropical Cream Dessert

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“I love tropical fruits, probably more than typical fruits. Mangos, fresh pineapple, bananas, coconut...oh, gosh...I love them all! This is so delicious that I had to share it. I always keep coconut milk on hand for various dishes so I was thrilled to use it for this. You'll have to refrigerate overnight, so plan ahead.”
8hrs 30mins

Ingredients Nutrition

  • 1 (14 ounce) can coconut milk
  • 14 cup water
  • 1 cup ice water
  • 2 (3 ounce) boxes pineapple Jell-O
  • 1 angel food cake, cut into cubes
  • 1 (16 ounce) container whipped topping
  • 1 mango, diced
  • 2 bananas, sliced thin


  1. In a saucepan, bring the coconut milk and water to a boil. Remove from heat and whisk in the jello powder until dissolved. Stir in the ice water. Chill 20 minutes.
  2. Beat the mixture 1 minute. Fold in the cake, 4 cups of whipped topping, and the fruit. Spoon into a dish lined with plastic wrap.
  3. Cover and chill overnight.
  4. Unmold cake onto serving plate and remove plastic. Frost the cake with the remaining whipped topping.

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