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Pina Colada Molded Salad
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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, 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.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |