The Voice Of Leeward Oahu


Chinese Almond Float

Posted November 17, 2014 by Pat in Feature

This recipe may not be a traditional Thanksgiving dessert, but in Hawaii, It’s anything goes.  How about Chinese almond float?  Very simple to make:

3 pkgs. Knox gelatin

5 cups boiled water

1 can Eagles brand condensed milk

2 tsp. or more almond extract

  • Dissolve gelatin in ½ cup cold water or boiled water that has been cooled.
  • Mix condensed milk with 4-½ cups boiled hot water.
  • Add dissolved gelatin mixture to milk.
  • Add almond extract.
  • Let cool and refrigerate overnight.
  • Cut into cubes and serve with fruit cocktail or other fruits.

About the Author


Pat Pang (Nozaki) is a retired DOE secondary school teacher who taught school in Waianae for almost 40 years. She has served the community as a member of the Waianae Neighborhood Board and as a delegate to the 1978 Hawaii State Constitutional Convention. She was raised on the Nanakuli Hawaiian Homestead and resided in Waianae during her years as a teacher.


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