Printable | Taste of Home

Pina Colada Molded Salad

1 can (20 ounces) unsweetened crushed pineapple
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup cream of coconut
1 cup (8 ounces) sour cream
3/4 cup lemon-lime soda
3/4 cup flaked coconut
1/2 cup chopped macadamia nuts
Pineapple chunks and freshly shredded coconut, optional

Drain pineapple, reserving juice; set the pineapple aside. In a large
saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
Cook and stir over low heat until gelatin is completely dissolved,

Printed from tasteofhome.com Oct 6, 2008

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Pina Colada Molded Salad cont.

about 2 minutes. Remove from the heat; stir in the cream of
coconut, sour cream, soda and reserved pineapple juice. Transfer to a
large bowl. Cover and refrigerate for 30 minutes or until thickened,
stirring occasionally. Fold in the flaked coconut, nuts and
reserved pineapple. Pour into a 6-cup ring mold coated with cooking
spray. Cover and refrigerate for 3 hours or until firm. To serve,
unmold salad onto a platter. Fill the center with pineapple chunks
and shredded coconut if desired. Editor's Note: This recipe
was tested with Coco Lopez cream of coconut.

Yield: 8 servings.