Creamy Pink Milk Jelly Dessert 

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Ingredients

For the Pink Jelly Layer:

  • 2 cups (500 ml) milk
  • 1 cup (250 ml) heavy cream (or cooking cream)
  • 1/2 cup (100 g) sugar
  • 1 tablespoon gelatin powder (10–12 g)
  • 4 tablespoons cold water (to bloom gelatin)
  • 1 teaspoon vanilla extract
  • Pink food coloring (or strawberry syrup/powder)

Optional Flavor Boost:

  • 2 tablespoons strawberry syrup OR
  • 1 tablespoon strawberry powder

For Topping:

  • Powdered milk OR
  • Desiccated coconut

Equipment

  • Saucepan
  • Mixing bowl
  • Silicone mold or ring mold (like in image)
  • Whisk
  • Refrigerator

Step-by-Step Instructions

Step 1: Bloom the Gelatin

In a small bowl:

  • Add gelatin powder
  • Pour cold water over it

Let it sit for 5–10 minutes until it absorbs the water and becomes thick (like jelly).

👉 This step is very important for smooth texture.

Step 2: Heat the Milk Mixture

In a saucepan, add:

  • Milk
  • Cream
  • Sugar

Heat on medium-low heat.

⚠️ Do NOT boil. Just warm until sugar dissolves completely.

Step 3: Add Gelatin

Once the milk is warm:

  • Add the bloomed gelatin
  • Stir continuously until fully dissolved

Make sure there are no lumps.

Step 4: Add Flavor & Color

Remove from heat and add:

  • Vanilla extract
  • Pink color OR strawberry flavor

Mix well.

👉 Add color slowly until you get the soft pink like in the image.

Step 5: Pour into Mold

Pour the mixture into a silicone mold or ring mold.

  • Tap gently to remove air bubbles
  • Smooth the top

Step 6: Chill

Place in the refrigerator for:

  • Minimum 4–6 hours
  • Best result: overnight

The dessert will become firm but still soft and jiggly.

Step 7: Unmold

To remove easily:

  • Dip the mold quickly in warm water (5–10 seconds)
  • Flip onto a plate

It should slide out smoothly.

Step 8: Add Topping

Sprinkle:

  • Powdered milk OR
  • Coconut flakes

This gives the exact look from your image.

Final Texture

  • Soft and smooth
  • Slightly bouncy (like jelly)
  • Creamy and rich
  • Melts in your mouth

Pro Tips

Use Full-Fat Milk

Gives better flavor and texture.

Don’t Boil the Milk

Boiling can ruin gelatin texture.

Proper Gelatin Ratio

Too much = rubbery

Too little = won’t set

Use Silicone Mold

Easier to unmold than hard molds.

Variations

1. Layered Version

Make:

  • White milk layer
  • Pink strawberry layer

Pour in stages for a beautiful layered dessert.

2. Chocolate Version

Add cocoa powder or melted chocolate.

3. Mango Version

Replace strawberry with mango puree.

4. Coconut Version

Use coconut milk instead of regular milk.

Serving Ideas

  • Serve chilled
  • Slice like cake
  • Add fresh fruits on top
  • Drizzle strawberry sauce

Perfect for:

  • Parties
  • Family desserts
  • Ramadan treats
  • Summer refreshment

Storage

  • Keep in fridge up to 3–4 days
  • Cover to avoid drying
  • Do not freeze

Common Mistakes

1. Gelatin Not Dissolved

Leads to lumps in dessert.

2. Too Much Gelatin

Texture becomes hard and rubbery.

3. Not Chilling Enough

Dessert won’t set properly.

4. Using Boiling Milk

Destroys gelatin structure.

Nutrition (Approx per slice)

  • Calories: 180–250
  • Fat: 10–15 g
  • Carbs: 15–20 g
  • Protein: 4–6 g

Final Thoughts

This pink milk jelly dessert is:

  • Easy
  • No-bake
  • Budget-friendly
  • Beautiful presentation

It looks fancy but is actually very simple to make. Once you try it, you can customize it with different flavors and colors.

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