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Pina Colada Molded Salad

 Pina Colada Molded Salad
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
8 ServingsPrep: 25 min. + chilling


  • 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. Yield: 8 servings.

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Pina Colada Molded Salad (continued)

Editor's Note: This recipe was tested with Coco Lopez cream of coconut.
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.