MAKING
1) In a bowl, dissolve orange gelatin in the hot juice
2) Drain the pineapple reserving the juice
3) Add half the crushed pineapple and 1 cup pineapple juice to the orange mixture
4) In a oiled mould, pour half the mixture
5) Place in the refrigerator to chill partly, and then fold in the coconut and nuts
6) Place the remaining mixture into the refrigerator till the consistency becomes syrupy
7) Using a rotary egg beater beat the mixture till frothy
8) Fold in the remaining crushed pineapple and pour over the firm gelatin mixture in the mould
9) Place in the refrigerator to chill till set and firm

SERVING
10) Serve the dish chilled with pineapple slices garnished on top