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)
Serving size: Complete recipe
Calories 2584 Calories from Fat 1656
% Daily Value*
Total Fat 191 g293.8%
Saturated Fat 114.2 g570.9%
Trans Fat 0 g
Cholesterol 328.8 mg109.6%
Sodium 605.1 mg25.2%
Total Carbohydrates 216 g72%
Dietary Fiber 24 g95.8%
Sugars 183.5 g
Protein 29 g57%
Vitamin A 70.8% Vitamin C 4.9%
Calcium 24.9% Iron 27.9%
*Based on a 2000 Calorie diet