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Creamy Coconut Petal Tarts

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Ingredients
  Lemon flavored gelatin 3 Ounce
  Sugar 1⁄4 Cup (4 tbs)
  Boiling water 1 Cup (16 tbs)
  Canned crushed pineapple 9 Ounce, drained, reserve syrup (1 Can)
  Sliced maraschino cherries 1⁄4 Cup (4 tbs), well drained
  Coarsely chopped walnuts 1⁄2 Cup (8 tbs)
  Flaked coconut 3 1⁄2 Ounce (1 1/4 Cup)
  Heavy cream 1 Cup (16 tbs), whipped
  Baked rose petal tart shells 12
Directions

Combine the gelatin and sugar in a bowl; add the boiling water.
Stir until gelatin is dissolved.
Measure the reserved pineapple syrup; if necessary add enough water to measure 1/2 cup liquid; stir into the gelatin.
Chill until mixture is slightly thickened, and then mix in the pineapple, cherries, walnuts, and coconut.
Fold in whipped cream.
Spoon filling into tart shells.
Chill until firm.
Decorate with maraschino cherries (with stems)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Interest: 
Party

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