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Coconut Cream Salad Recipe
|Boiling water||1 Cup (16 tbs)|
|Lime gelatin||3 Ounce (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned crushed pineapple||8 3⁄4 Ounce, drained (1 Can, Reserve Syrup)|
|Flaked coconut||3 1⁄2 Ounce (1 1/4 Cups)|
|Heavy cream||1 Cup (16 tbs), chilled, whipped|
Serving size: Complete recipe
Calories 2158 Calories from Fat 1316
% Daily Value*
Total Fat 153 g235.1%
Saturated Fat 112.1 g560.3%
Trans Fat 0 g
Cholesterol 328.8 mg109.6%
Sodium 539.9 mg22.5%
Total Carbohydrates 196 g65.3%
Dietary Fiber 18.7 g74.6%
Sugars 170.7 g
Protein 20 g40.5%
Vitamin A 70.6% Vitamin C 4.9%
Calcium 19% Iron 18.7%
*Based on a 2000 Calorie diet
Stir until gelatin is dissolved.
Add enough water to the pineapple syrup to measure 1/2 cup liquid.
Mix into gelatin.
Chill until mixture is slightly thickened.
Stir in the pineapple and coconut.
Fold in the whipped cream.
Turn into a 5-cup mold and chill until firm.
Unmold onto a chilled serving plate.
Garnish with pieces of maraschino cherries.