Spiced Coconut-Cherry Mold

“Nothing like a spiced gelatin salad to get the holiday party going. In order for the cherries to set in a single layer, be sure to stick to the timing instructed in Steps 4-6. It’ll make the unmolded salad look its very best.”

southernliving.com

Spiced Coconut-Cherry Mold
Found on southernliving.com; originally from myrecipes.com

1 cup frozen cherries*
2 envelopes unflavored gelatin
4 cups coconut milk, divided
½ cup sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom (optional)
Vegetable cooking spray

1. Thaw cherries, reserving juice (about 2 Tbsp.). Sprinkle gelatin over 1 cup coconut milk in a medium bowl. Let stand.
2. Meanwhile, bring sugar, next 2 ingredients, cardamom (if desired), and remaining 3 cups coconut milk to a simmer in a saucepan over medium-low heat, whisking constantly.
3. Pour hot coconut mixture over gelatin mixture. Stir until gelatin dissolves. Stir in reserved cherry juice. Let stand 20 minutes.
4. Lightly grease a 6-cup gelatin mold with cooking spray; place cherries in a single layer in bottom of mold. Pour enough gelatin mixture over cherries to cover halfway. Chill 20 to 30 minutes or until slightly set. (Let remaining gelatin mixture stand at room temperature.)
5. Slowly pour enough remaining gelatin mixture into mold just to cover cherries. Chill 20 to 30 minutes or until slightly set.
6. Slowly pour remaining gelatin mixture into mold, and chill 6 hours or until firm.
7. Gently run a small knife around outer edge of mold to break seal. Dip bottom of mold in warm water for about 10 seconds. Unmold onto a serving plate.

*Fresh pitted cherries may be substituted. Omit cherry juice in Step 3.

Comments: With the consistency of flan, this creamy, spicy, and sweet gelatin is a rare treat for us dairy-free folk!

While I don’t think that this recipe needs any modification, I have a few comments about the process. The first is regarding the type of cherries. I chose to use frozen, but I now know that fresh cherries are brighter and more aesthetically pleasing. There is a marked difference between the frozen cherries in my gelatin and the fresh cherries captured in the images featured alongside the online recipes.

I would also use fresh cherries as a way to combat unwanted pools of juice. While I was placing the frozen cherries in the mold, I became concerned that the excess juice would result in circles of red gelatin around each cherry. A visual disaster! To minimize what seems like the never-ending juice production of the cherries, either be sure that they are dry or coat them with a little of the gelatin mixture. I did the latter with satisfactory results.

Most of the recipes I’m making aren’t found online, so I was glad to take a moment to review the two comments posted on myrecipes.com. I agree that the color of the gelatin could be considered a bit too muted, but I disagree that the cinnamon and cardamon are overpowering. As for the recommendation to add of a pinch of salt and cherry brandy, I agree that both would provide a more robust flavor. Similarly, one of my tasters suggested serving a chocolate sauce with the gelatin. I disagree that any change is necessary, but I am not against these additions.

Regarding presentation, this dessert benefits from the use of a particular style of mold. Easily found online, these metal molds have what I call a “bubble top” and fluted sides. The domed circles at the crown of the mold allow you to align the cherries quickly and easily.

This really is a lovely dessert for the holidays. I hope that you try it!