Creamy Coconut Petal Tarts Recipe
Ingredients
| Lemon package | 1 , flavored | |
| Sugar | 1/4 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Crushed pineapple | 1 Can (10oz), drained | |
| 1/4 cup sliced maraschino cherries, well drained | ||
| Walnuts | 1/2 Cup (16 tbs), coarsely chopped | |
| Flaked coconut | 1 1/4 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Rose petal | 12 , baked | |
| Tart Shells | ||
Directions
Combine the gelatin and sugar in a bowl; add the boiling water.
Stir until gelatin is dissolved.
Measure the reserved pineapple syrup; if necessary add enough water to measure 1/2 cup liquid; stir into the gelatin.
Chill until mixture is slightly thickened, and then mix in the pineapple, cherries, walnuts, and coconut.
Fold in whipped cream.
Spoon filling into tart shells.
Chill until firm.
Decorate with maraschino cherries (with stems)
Stir until gelatin is dissolved.
Measure the reserved pineapple syrup; if necessary add enough water to measure 1/2 cup liquid; stir into the gelatin.
Chill until mixture is slightly thickened, and then mix in the pineapple, cherries, walnuts, and coconut.
Fold in whipped cream.
Spoon filling into tart shells.
Chill until firm.
Decorate with maraschino cherries (with stems)
Chef
