Make Graham Cracker Crust and set aside to cool. This recipe works with regular or gluten free graham crackers.
Soften gelatin in 1/2 cup pineapple juice. Heat remaining juice to boiling and pour over softened gelatin. Stir until all is dissolved. Add sugar and stir until dissolved. Add coconut milk and stir to blend well. Refrigerate several hours until almost set. This may separate into layers – that’s okay. Using hand mixer, beat at high speed until smooth and fluffy. Pour into prepared graham cracker crust. Sprinkle with reserved crumbs. Refrigerate until set.
Copyright © 2002 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Can use homemade coconut milk to replace canned.
Do not use fresh pineapple juice as it contains an enzyme which inhibits gelatin from setting.