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Coconut Cream Salad

Charles.Durand's picture
  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

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

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2158 Calories from Fat 1316

% Daily Value*

Total Fat 153 g235.1%

Saturated Fat 112.1 g560.3%

Trans Fat 0 g

Cholesterol 328.8 mg109.6%

Sodium 539.9 mg22.5%

Total Carbohydrates 196 g65.3%

Dietary Fiber 18.7 g74.6%

Sugars 170.7 g

Protein 20 g40.5%

Vitamin A 70.6% Vitamin C 4.9%

Calcium 19% Iron 18.7%

*Based on a 2000 Calorie diet


Coconut Cream Salad Recipe