Prep time 15 mins


1¼ cup water, divided

¼ cup sugar

1 tbs gelatin

1 tsp almond extract

5-10 drops red food coloring

1 20 oz. can Del Monte® Deluxe Gold Pineapple Chunks

1 15.25 oz. can Del Monte® Diced Mango, liquid reserved 

1 15.25 oz. can Del Monte® Diced Yellow Cling Peaches

1-14.5 oz. coconut milk, stirred 

½ c half & half 

Mint to garnish


  1. Make the almond jelly: in a saucepan, combine 1cup water & 1/4 cup sugar. Heat on med until sugar is dissolved.

  2. Meanwhile, add gelatin to ¼ cup cold water. Whisk and let sit 3-5min to bloom. Add sugar mixture to gelatin, along with almond extract & food coloring. Mix well & pour into a 8x8 casserole dish. Let sit in fridge for about 1hr or until it firms. Cut into squares.

  3. In a large bowl, add in the 3 canned fruit, coconut milk, half & half, & almond jelly. Add in ¼ c fruit can liquid at a time until sweetened to your preference. 

  4. Let sit in the fridge until cold, about 2-3hr. Garnish with fresh mint.

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