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Molded Pineapple Coconut Cream

Canadian.Recipes's picture
  Canned crushed pineapple 9 Ounce, drained, reserve syrup (1 Can)
  Lime flavored gelatin 3 Ounce
  Grated lime peel 2 Teaspoon
  Lime juice 1⁄2 Cup (8 tbs)
  Vanilla ice cream 1 Pint
  Flaked coconut 3⁄4 Cup (12 tbs)

Add enough water to reserved pineapple syrup to make 1 cup liquid.
Heat to boiling.
Mix gelatin and a few grains salt in a bowl.
Add boiling liquid and stir until completely dissolved.
Mix in lime peel and juice.
Add ice cream by spoonfuls; blend until smooth.
Chill until mixture is slightly thickened, stirring occasionally.
Mix in pineapple and coconut.
Turn into a 5-cup mold.
Cover; chill until firm, about 2 hours.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1883 Calories from Fat 820

% Daily Value*

Total Fat 94 g144.6%

Saturated Fat 69.1 g345.4%

Trans Fat 0 g

Cholesterol 211.2 mg70.4%

Sodium 849.6 mg35.4%

Total Carbohydrates 245 g81.6%

Dietary Fiber 17.6 g70.6%

Sugars 214.4 g

Protein 26 g52.3%

Vitamin A 41.2% Vitamin C 63.4%

Calcium 65.4% Iron 15%

*Based on a 2000 Calorie diet

Molded Pineapple Coconut Cream Recipe