 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
An original recipe, my molded gelatin gets a tropical twist from coconut, pineapple, and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. Ingredients:
1 can (20 ounces) unsweetened crushed pineapple |
2 envelopes unflavored gelatin |
1/2 cup cold water |
1 cup cream of coconut |
1 cup (8 ounces) sour cream |
3/4 cup lemon-lime soda |
3/4 cup flaked coconut |
1/2 cup chopped macadamia nuts |
pineapple chunks and freshly shredded coconut, optional |
Directions:
1. 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.
2. 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.
3. 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.
4. To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired. Yield: 8 servings.
|
|