Creamy Peach Gelatina
Creamy Peach Gelatina: A Cool & Classic Mexican Dessert with a Fruity Twist
If you grew up attending family parties, quinceañeras, or holiday potlucks, chances are a colorful gelatina made an appearance and stole the spotlight. This Creamy Peach Gelatina is a velvety, fruit-filled dessert that blends nostalgia with modern-day ease. It’s made with simple pantry staples like canned peaches, condensed milk, evaporated milk, and cream cheese, and it sets beautifully in a bundt pan for a festive and elegant presentation. Perfectly balanced between sweet and tangy, it’s light enough for warm days yet indulgent enough to feel like a true treat.
This gelatina recipe captures the essence of traditional Mexican desserts. It’s playful, creamy, and always beautiful. It’s a crowd-pleaser with layered textures and flavors: silky gelatin, luscious milk, and juicy peaches in every bite. Whether you’re making it for a Sunday family meal or a special celebration, this dish checks every box for ease, beauty, and flavor.
Related Recipe: Burnt Basque Cheesecake
Perfect for any Occasion
One of the beauties of this creamy gelatina is how customizable it is. Here are a few easy ingredient swaps and flavor upgrades:
- Fruit Options: Swap out peaches for mango, pineapple, strawberries, or a tropical mix. Just make sure they’re canned in juice (not syrup) or use fresh fruit with added juice.
- Juice Boost: Add a bit of orange juice, peach nectar, or even a touch of lemon zest to brighten up the creamy base.
- Flavored Gelatin: For an extra peach punch, dissolve the gelatin in some peach juice instead of water (microwaving still required), or swirl in a few tablespoons of peach-flavored gelatin powder.
- Spice It Up: Add a pinch of ground cinnamon or a splash of vanilla extract for added warmth and complexity.
- Lighter Version: Use low-fat evaporated milk, light cream cheese, or reduce the amount of condensed milk for a less sweet version that still holds together beautifully.
Storage Suggestions
- This gelatina stores beautifully and can be made ahead of time:
- Refrigerate: Cover tightly with plastic wrap or store in an airtight container in the fridge for up to 5 days. Avoid stacking anything on top of it to keep the shape intact.
- Do Not Freeze: Gelatin desserts don’t freeze well. The texture will become watery and grainy once thawed.
- Individual Servings: To make portioning even easier, set the gelatina in individual ramekins or small molds for single-serve desserts. Perfect for picnics or lunchbox treats.
FAQs
Yes, but make sure they are ripe and juicy. You’ll need to substitute the reserved peach juice with peach nectar or apple juice to help blend the mixture.
A 9×13-inch glass baking dish works well as an alternative. You can also try individual cups or silicone molds for a more playful presentation.
Grease the mold thoroughly with non-stick spray or a light coating of neutral oil. Then chill the mold for a few minutes before pouring in the mixture. To unmold easily, dip the bottom of the mold in warm water for about 10 seconds.
You can substitute the milk and cream cheese with dairy-free alternatives, but results may vary in texture. Use a gelatin stabilizer like agar-agar if you need more firmness.
Absolutely. A few drops of orange or peach-colored food coloring can intensify the color. For holidays, feel free to get creative with layers or swirls of color.
For best results, chill for at least 4 hours, but overnight is even better if you want perfectly clean slices.
This Creamy Peach Gelatina is a throwback to the kinds of desserts that made appearances at nearly every special occasion growing up. Something sweet, cold, and made with love. It’s easy to make, hard to mess up, and always gets rave reviews. Plus, it’s a fun and approachable way to introduce someone to the magic of Mexican gelatinas if they’ve never had one.
Next time you need a dessert that delivers on nostalgia, flavor, and presentation, this is it. And don’t be surprised when guests ask for the recipe. It’s one of those dishes that makes you feel like a culinary genius, even though it takes minimal effort. Just the kind of recipe we love around here.
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Creamy Peach Gelatina
- Yield: Serves 12 1x
Description
This easy, no-bake Mexican dessert is made with layers of chopped canned peaches, a creamy blend of evaporated milk, sweetened condensed milk, cream cheese, and unflavored gelatin. Set in a bundt pan for a beautiful presentation, it’s light, fruity, and perfect for parties, holidays, or a refreshing treat any day of the week.
Ingredients
- 4 (.25 oz each) unflavored gelatin envelopes
- ½ cup warm water
- 3 (15 ounce) can yellow cling peach slices in fruit juice
- Non-stick cooking spray or cooking oil
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, room temperature
Instructions
- Place gelatin in a small microwave safe container. Add water and stir to dissolve. Set aside until gelatin firms up; about 15 minutes.
- Drain two can of peaches and reserve the juice of one can. Chop the drained peaches in small pieces.
- Spray a 12-cup bundt pan with cooking spray or greasy lightly with cooking oil. Place in the refrigerator until ready to use.
- Microwave gelatin for 30 seconds until back to liquid.
- Combine evaporated milk, condensed milk, reserved juice and cream cheese in a blender. Blend for 30 seconds on medium speed. Reduce speed to low and slowly pour in gelatin. Continue mixing for 1 minute.
- Arrange the drained peaches of one can in the bottom of the pan. Pour in half the mixture. Add a second layer of peaches from the second can. Add the remaining mixture. Refrigerate for 4 hours or until firm.
- Drain the third can of peaches. Chop the peaches into small pieces. Carefully unmold gelatin on a large plate and add the remaining peaches in the center of the gelatin to decorate. Slice and serve.
