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Moulded Pineapple Coconut Cream

sweet.chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Everyday

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

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

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Moulded Pineapple Coconut Cream Recipe