Creamy Coconut Petal Tarts
|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|
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)