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.