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Frozen Pina Colada Torte

sweet.chef's picture
Ingredients
  Flaked coconut 7 Ounce, toasted (1 Package)
  Margarine/Butter melted 3 Tablespoon
  Canned milk 14 Ounce (1 Can Not Evaporated)
  Coconut cream 1⁄2 Cup (8 tbs)
  Canned crushed pineapple 20 Ounce, drained (1 Can)
  Whipping cream 1 Pint, whipped (2 Cups)
  Maraschino cherries 1 Tablespoon
Directions

Reserving 1/2 cup coconut, combine remaining coconut and margarine; press firmly on bottom of 9-inch springform pan, 13x9-inch baking pan or 9-inch square pan.
Chill.
In large bowl, combine sweetened condensed milk and cream of coconut; stir in 1 cup pineapple.
Fold in whipped cream.
Pour half the mixture into prepared pan.
Sprinkle with 1/2 cup reserved coconut; top with remaining cream mixture.
Freeze 6 hours or until firm.
Just before serving, garnish with remaining coconut, remaining pineapple and cherries.
Return ungarnished leftovers to freezer.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Freezed
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Interest: 
Quick

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