Creamy Gelatina de Zanahoria con Piña y Nuez – The Classic Mexican Carrot Gelatin You’ll Love

Español If you grew up in a Mexican household like I did, chances are you’ve had gelatina de zanahoria con piña y nuez at a family party, piñata, or Sunday comida. It’s that one dessert you didn’t expect to love as a kid—but then it surprised you! The crunchy carrots, juicy pineapple, and creamy milk base with just the right touch of sweetness make it a perfect blend of sabores caseros y recuerdos bonitos.

Let me show you how to make this classic Mexican carrot jello with pineapple the easy way—with a secret ingredient that makes it extra creamy: queso crema. Yup, cream cheese! It gives it that rich texture that melts in your mouth and has everyone asking for seconds.

And don’t worry—this version is super fácil to make and doesn’t use flavored Jell-O, just unflavored gelatin and simple pantry ingredients.

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Ingredients for Gelatina de Zanahoria

• 2 cups shredded carrots
• 1 can chopped pineapple (drained)
• ½ cup chopped pecans
• 35g (about 5 teaspoons) unflavored gelatin
• 1 can condensed milk
• 1 can evaporated milk
• 1 can whole milk (use the same can from the condensed milk to measure)
• 1 peeled carrot (for blending)
• 1 package (8 oz) cream cheese

How to Make Gelatina de Zanahoria con Leche y Queso Crema

• Step 1: Hydrate the gelatin by mixing the drained pineapple juice and whole milk. Sprinkle the gelatin on top and let it sit for 15 minutes.

• Step 2: Dissolve the gelatin completely using a double boiler (baño María) or microwave in 30-second intervals until melted.

• Step 3: Blend the creamy base: In a blender, combine the evaporated milk, condensed milk, peeled carrot, cream cheese, and dissolved gelatin. Blend until super smooth.

• Step 4: In a bowl, mix the shredded carrots, chopped pineapple, and pecans.

• Step 5: Grease your gelatin mold with a neutral oil (like canola) to help with unmolding later.

• Step 6: Assemble the gelatin: Pour a little of the milk mixture, then spoon in some of the carrot mixture. Repeat this process, slightly stirring with a spoon to create a marbled look.

• Step 7: Refrigerate for at least 5 hours or, even better, overnight.

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Tips from a Mexican Kitchen

• You can substitute walnuts for pecans or leave out the nuts entirely if you’re serving someone with allergies.
• Want a little extra texture? Try adding golden raisins to the carrot mix.
• I always use a flanera mold, but you can also use individual cups for easy party portions.

More Recipes to Try from My Blog

If you’re in the mood for traditional and easy Mexican desserts, here are a few more you’ll love cooking with this:

1. Carlota de Limón (Mexican Icebox Cake) – A no-bake dessert with layers of tangy lime and sweet cream.
2. Authentic Capirotada – Mexican bread pudding.

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Why We Love This Recipe

This gelatina de zanahoria con piña y nuez is more than just a dessert—it’s tradition in a mold. It reminds us of our moms and abuelitas, of Sunday gatherings and little celebrations that turned big with food.

So if you’ve never made it before, give it a try. I promise it will win over everyone, even the kids who “don’t like carrots.” Just don’t tell them what’s inside until after they ask for seconds