Moulded Pineapple Coconut Cream
|Canned crushed pineapple||8 1⁄4 Ounce, drained (1 Can)|
|Lime-flavored gelatin||3 Ounce (1 Package)|
|Salt||To Taste (Few Grains Required)|
|Grated lime peel||2 Teaspoon|
|Lime juice||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1 Pint|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Lime slices||4 , halved|
1. Add enough water to reserved pineapple syrup to make 1 cup liquid. Heat to boiling.
2. Mix gelatin and 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.
3. Mix in pineapple and coconut. Turn into a 5-cup mold. Cover; chill until firm (about 2 hours).
4. To serve, unmold onto a chilled plate and garnish with half slices of lime.
Serving size: Complete recipe
Calories 1627 Calories from Fat 593
% Daily Value*
Total Fat 67 g102.9%
Saturated Fat 44.8 g224.2%
Trans Fat 0 g
Cholesterol 211.2 mg70.4%
Sodium 950.4 mg39.6%
Total Carbohydrates 175 g58.4%
Dietary Fiber 13.6 g54.6%
Sugars 142 g
Protein 93 g185.5%
Vitamin A 42.4% Vitamin C 116.6%
Calcium 72.7% Iron 16.1%
*Based on a 2000 Calorie diet