Creamy Coconut Petal Tarts Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Lemon package1 , flavored
 Sugar1/4 Cup (16 tbs)
 Boiling water1 Cup (16 tbs)
 Crushed pineapple1 Can (10oz), drained
 1/4 cup sliced maraschino cherries, well drained
 Walnuts1/2 Cup (16 tbs), coarsely chopped
 Flaked coconut1 1/4 Cup (16 tbs)
 Heavy cream1 Cup (16 tbs), Whipped
 Rose petal12 , 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)
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