Pina Colada Molded Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

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

Pina Colada Molded Salad Recipe

Pina Colada Molded Salad

1 can (20 oz.) unsweetened crushed pineapple

2 envelopes unflavored gelatin

½ cup cold water

1 cup Coco Loped Cream of Coconut

1 cup (8 oz.) sour cream

¾ cup lemon-lime soda

¾ cup flaked coconut

½ 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.            8 servings

 

(Recipe for Pina Colada Molded Salad was on www.tasteofhome.com, 2014)