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Coconut Cream Salad

Charles.Durand's picture
Ingredients
  Boiling water 1 Cup (16 tbs)
  Lime gelatin 3 Ounce (1 Package)
  Sugar 1⁄4 Cup (4 tbs)
  Canned crushed pineapple 8 3⁄4 Ounce, drained (1 Can, Reserve Syrup)
  Flaked coconut 3 1⁄2 Ounce (1 1/4 Cups)
  Heavy cream 1 Cup (16 tbs), chilled, whipped
Directions

Pour boiling water over gelatin and sugar in a bowl.
Stir until gelatin is dissolved.
Add enough water to the pineapple syrup to measure 1/2 cup liquid.
Mix into gelatin.
Chill until mixture is slightly thickened.
Stir in the pineapple and coconut.
Fold in the whipped cream.
Turn into a 5-cup mold and chill until firm.
Unmold onto a chilled serving plate.
Garnish with pieces of maraschino cherries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Chilling

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