Ingredients:
- 5 ¼ oz. envelopes unflavored gelatin
- 7 cups red fruit punch, divided
- 2 cups frozen mixed berries, thawed
- 1/2 cup granulated sugar
- Cooking spray
- 15 oz. can cream of coconut
- 1/2 cup heavy cream
Directions:
- In a medium bowl, whisk together the gelatin and 1 cup of fruit punch. Set the gelatin aside.
- Pat the thawed berries dry with paper towels; slice large berries in half.
- In a medium saucepan over medium heat, combine the sugar and remaining 6 cups of fruit punch. Simmer until the sugar is dissolved, 2 to 3 minutes, and remove from the heat. Whisk the gelatin mixture into the fruit punch mixture until dissolved. Do not boil.
- Pour 2 1/2 cups of the mixture into a medium bowl. Cover and set aside. Fill a large bowl with ice. Pour the remaining 4 1/2 cups of fruit punch mixture into a medium bowl. Set it over the ice and stir the mixture until thickened, 25 to 35 minutes.
- Skim any foam off the top, or it will cloud your gelatin. It should be just thick enough to suspend the fruit. Gently fold the thawed fruit into the thickened mixture.
- Spray a 10-cup bundt pan with cooking spray.
- Pour the thickened fruit mixture into the bundt pan. Chill, uncovered, until just set, 1 hour to 1 hour and 30 minutes.
- Meanwhile, stir the cream of coconut and heavy cream into the reserved 2 1/2 cups of fruit punch mixture. Cover and let stand at room temperature until the refrigerated fruit layer sets.
- When the fruit layer sets, carefully pour the cream of coconut layer into the mold, making sure the layer is even.
- Refrigerate, uncovered, until set, 4 hours or up to 2 days.
- Lightly spray a serving platter with cooking spray. Run an offset spatula or thin knife along the edge of the pan to loosen the gelatin from the pan. Invert the mold onto the serving platter.
- Serve chilled.
