Moulded Pineapple Coconut Cream Recipe


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Canned crushed pineapple8 1⁄4 Ounce, drained (1 Can)
 Lime-flavored gelatin3 Ounce (1 Package)
 Salt To Taste (Few Grains Required)
 Grated lime peel2 Teaspoon
 Lime juice1⁄2 Cup (8 tbs)
 Vanilla ice cream1 Pint
 Flaked coconut1⁄4 Cup (4 tbs)
 Lime slices4 , halved

Nutrition Facts

Serving size: Complete recipe

Calories 1627 Calories from Fat 593

% Daily Value*

Total Fat 67 g102.9%

Saturated Fat 44.8 g224.2%

Trans Fat 0 g

Cholesterol 211.2 mg

Sodium 950.4 mg39.6%

Total Carbohydrates 175 g58.4%

Dietary Fiber 13.6 g54.6%

Sugars 142 g

Protein 93 g185.5%

Vitamin A 42.4% Vitamin C 116.6%

Calcium 72.7% Iron 16.1%

*Based on a 2000 Calorie diet


1. Add enough water to reserved pineapple syrup to make 1 cup liquid. Heat to boiling.
2. Mix gelatin and salt in a bowl. Add boiling liquid and stir until completely dissolved. Mix in lime peel and juice. Add ice cream by spoonfuls; blend until smooth. Chill until mixture is slightly thickened, stirring occasionally.
3. Mix in pineapple and coconut. Turn into a 5-cup mold. Cover; chill until firm (about 2 hours).
4. To serve, unmold onto a chilled plate and garnish with half slices of lime.