The hands on portion of this recipe is minimal, but you do need to plan in advance for both cold steeping and chilling.

The night before:

1) Cold steep tea in coconut milk for at least 8 hours. Remove strainer before next step.

Day of:

2) In a saucepan over medium heat, stir together crushed pineapple and Jell-o mix until it comes to a full boil.

3) Remove from heat and add coconut milk, stirring until fully combined.

4) Pour mix into 9x13 glass dish and chill for approximately 30 minutes, or until mix has just begun to set.

5) Add marshmallows and whipped cream and combine thoroughly with spoon.

6) Chill for another 4 hours or until fully set.

Enjoy!