Pina Colada Molded Salad Recipe
Pina Colada Molded Salad Recipe photo by Taste of Home

Pina Colada Molded Salad Recipe

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An original recipe, my molded gelatin gets a tropical twist from coconut, pineapple, and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving (1 slice) equals 331 calories, 20 g fat (11 g saturated fat), 20 mg cholesterol, 82 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired. Yield: 8 servings.
Editor's Note: This recipe was tested with Coco Lopez cream of coconut.
Originally published as Pina Colada Molded Salad in Country Woman May/June 2006, p41

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Reviewed Aug. 6, 2014

"This is a delicious salad or [as I served it] dessert. I forgot to buy lemon-lime soda, so I made up an equivalent amount of lemonade with a powdered mix and added some lime juice to it. I also left out the macadamia nuts. I filled the center with a mixture of pineapple tidbits and cubed mangoes. I took this to a potluck and it went over very well."

Reviewed Apr. 24, 2014

"I made this salad exactly as the recipe stated and it was the nicest salad that I have ever made. It came out of the mold perfectly and the taste was wonderful. I filled the middle with cool whip and added mandarin oranges for color. I will make this many times more."

Reviewed Apr. 11, 2014

"I love Pineapple & Coconut Cream! This recipe is a BIG TICK for me! Thanks ??"

Reviewed Apr. 11, 2014

"Great recipe, but I will use lemon gelatin and the juice from the pineapple can."

Reviewed Apr. 11, 2014

"This can also be made with lemon jello rather than the unflavored (or sugar free lemon jello to save a few calories). It saves some time and effort that way. Just dissolve the jello, using the juice if you wish, as you would for any gelatin salad and then continue with step two."

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