Directions:
- Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
- Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.
- Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm.
- To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.9 Kcal (1025 kJ) | ||
| Calories from fat | 134.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.98g | 23% | |
|---|---|---|---|
| Cholesterol | 1.24mg | 0% | |
| Sodium | 20.41mg | 1% | |
| Potassium | 116.05mg | 2% | |
| Total Carbs | 27.86g | 9% | |
| Sugars | 23.53g | 94% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 250.99 Kcal (1051 kJ) | ||
| Calories from fat | 138.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.36g | 23% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 0% | |
| Sodium | 20.92mg | 1% | |
| Potassium | 118.93mg | 2% | |
| Total Carbs | 28.55g | 9% | |
| Sugars | 24.11g | 94% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 18.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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