Creamy Coconut Petal Tarts Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 pkg. (3 oz.) lemon-flavored gelatin
1/4 cup sugar
1 cup boiling water
1 can (8 1/2 oz.) crushed pineapple, drained (reserve syrup)
1/4 cup sliced maraschino cherries, well drained
1/2 cup coarsely chopped walnuts
1 1/4 cups (about 3 1/2 oz.) flaked coconut
1 cup heavy cream, whipped
12 baked Rose Petal
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)
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