Delicious Double Apricot Jello with Whipped Coconut Cream: Your Ultimate Allergy-Friendly Dessert

Transform a classic childhood favorite into an extraordinary treat with this Double Apricot Jello recipe. We’ve ingeniously blended apricots directly into the jello for an extra serving of fruit, enhancing its flavor and nutritional value. This kid-friendly, easy-to-make dessert or after-school snack is wonderfully topped with a luscious, dairy-free whipped cream made from rich coconut milk, offering a refreshing and satisfying finish without any common allergens.

There’s something inherently comforting about jello. It’s a timeless classic that evokes a sense of nostalgia, reminding many of us of simpler times and delightful childhood moments. For me, jello wasn’t just a dessert; it often straddled the line between a light snack and even a quirky side dish at family dinners, a tradition passed down by my own mother! It’s a versatile staple that holds a special place in many hearts.

Now, as a parent with a child in school, the quest for easy, delicious, and wholesome after-school snacks has become a daily mission. This Double Apricot Jello recipe truly shines in this department. What sets it apart is the clever use of pureed apricots instead of plain cold water. This simple substitution not only infuses the jello with an intense burst of fresh fruit flavor but also sneaks in an extra serving of fruit, making it a smarter choice for growing kids. While I certainly appreciate the texture of whole fruit pieces in jello – think of those cheerful mandarin oranges! – there are moments when a smooth, cold, and creamy treat is exactly what hits the spot, offering pure, unadulterated comfort.

The “double apricot” aspect of this recipe, utilizing both apricot-flavored jello and canned apricots, is a stroke of genius. Apricots offer a wonderfully unique sweetness that isn’t as commonly found in our daily diets as bananas or apples. This provides a refreshing change of pace and introduces a distinct, delightful flavor profile that many will find surprisingly addictive. Beyond their delicious taste, apricots are packed with vitamins A and C, fiber, and antioxidants, adding a subtle nutritional boost to this otherwise simple dessert. It’s a fantastic way to enjoy the goodness of this often-overlooked fruit in a fun and appealing format.

Beyond its delightful taste and ease of preparation, this recipe holds a special place in my heart due to its origin. The first time I ever tasted this incredible jello was at a dinner party hosted by one of my dearest friends, Stacey. We were both navigating the exciting, sometimes awkward, phase of attempting to be “proper adults” by hosting dinner parties. I’d asked her to bring a side dish, and she arrived with this vibrant, creamy apricot jello. It was an instant hit! Stacey is renowned among our friends and family for this dish, and I’m incredibly grateful that she was willing to share her treasured family recipe, which she received from her beloved Grandma, Deanne Ottesen. There’s truly nothing quite like recipes that carry with them the warmth and love of generations, creating new memories while honoring old ones. These dishes become a beautiful testament to connection and shared joy.

Whether you’re looking for a delightful after-school snack to brighten your kids’ day, a light and refreshing dessert to cap off a meal, or simply a sweet, cold indulgence for a late-night craving, this Double Apricot Jello with Whipped Coconut Cream is a perfect choice. Go ahead, enjoy a big spoonful all to yourself in the glow of the refrigerator light – I certainly won’t judge. It’s a treat that promises to bring a smile to faces of all ages!

Looking for More Allergy-Friendly JELL-O Recipes?

JELL-O isn’t just for classic molds; its vibrant flavors and ease of use make it a fantastic ingredient for a variety of allergy-friendly desserts. If you love the burst of flavor it adds, you’ll be thrilled with how these JELL-O packets work in these other delicious creations:

• Allergy Friendly Strawberry No-Bake Pie – A fruity, creamy pie that comes together without turning on the oven.
• Allergy Friendly Peach Pie – Enjoy the sweet taste of summer with this delightful and safe pie option.
• Gluten-Free Vegan Lemon Pie Bars – Zesty, refreshing, and perfect for those avoiding gluten and animal products.
• How to Make JELL-O Pudding Dairy Free – A simple guide to transforming traditional pudding mixes into delicious dairy-free treats.

And, if your love for apricots extends beyond desserts, I highly recommend checking out my Apricot Glazed Pork Chops for a savory, flavorful meal that’s also allergy-friendly!

Do You Have a Video Showing How to Make the Vegan Coconut Whipped Cream?

Absolutely! Creating perfect vegan whipped coconut cream can sometimes be a little tricky, but with a visual guide, it becomes incredibly simple. I love using platforms like TikTok for quick, succinct tutorials that get straight to the point. This general overview video below will provide you with all the essential tips and tricks to achieve beautifully thick and fluffy coconut whipped cream every time. You can also find the video conveniently saved to my Instagram Highlight Bubbles for easy access. Happy whipping!

@allergyawesomeness
##vegan whipped cream using ##coconutmilk ##greenscreen ##tiktokpartner ##learnontiktok ##dairyfree

♬ original sound – Megan Lavin

Double Apricot Jello with Whipped Coconut Cream

Yield:
4

Prep Time:
20 minutes

Additional Time:
3 hours

Total Time:
3 hours 20 minutes

A sweet jello, with a secret serving of pureed fruit, topped with freshly whipped coconut cream for a dairy-free and top eight free snack or light dessert.

Ingredients

• JELLO:
• 1 small box (3 oz) of Jello, apricot flavored
• 1 cup of boiling water
• 1 can of apricot halves
• WHIPPED COCONUT CREAM:
• 1 can of coconut cream–refrigerated for at least 24 hours
• 1 tsp vanilla
• 2 Tablespoons powdered sugar (or more, to desired sweetness)

Instructions

1. Puree, either in a blender or food processor, the can of apricots (including the liquid in the can).
2. Boil 1 cup of water, and add the jello powder. Mix well.
3. Next, add one cup of the apricot puree and stir.
4. Pour into individual cups and allow to cool 2-3 hours, or until set.
5. While they cool, take the cold coconut cream and dump out the water, only keeping the thick cream that has settled at the top.
6. Beat the cream with the vanilla and powdered sugar (more or less to taste) until it has a thick consistency and holds stiff peaks. Once jello is set up, either pipe or spread the cream on top of the jello and enjoy!

Notes

*You’ll notice this is exactly how you make regular jello, only instead of adding cold water, you’re adding the apricot puree. Super simple!

Also, I always keep a can of coconut cream in my fridge, because I never know when I’ll want a dollop of fresh coconut cream, that way I’m not having to wait 24 hours. I’d highly recommend this! You can try to do it sooner than 24 hours, but I wouldn’t recommend it as the fat/cream needs time to separate from the water so it can easily be divided. If it has too much water it won’t hold its shape (but will still taste yummy if you’re desperate).

Lastly, you find the canned coconut milk (not the cartons) in the Asian isle, and I often have a hard time finding apricot jello, so peach can do in a pinch.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 175Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 120mgCarbohydrates: 25gFiber: 2gSugar: 18gProtein: 3g

Adapted from: Deanne Ottesen