Molded Pineapple Coconut Cream Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Canned crushed pineapple9 Ounce, drained, reserve syrup (1 Can)
 Lime flavored gelatin3 Ounce
 Grated lime peel2 Teaspoon
 Lime juice1⁄2 Cup (8 tbs)
 Vanilla ice cream1 Pint
 Flaked coconut3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1883 Calories from Fat 820

% Daily Value*

Total Fat 94 g144.6%

Saturated Fat 69.1 g345.4%

Trans Fat 0 g

Cholesterol 211.2 mg

Sodium 849.6 mg35.4%

Total Carbohydrates 245 g81.6%

Dietary Fiber 17.6 g70.6%

Sugars 214.4 g

Protein 26 g52.3%

Vitamin A 41.2% Vitamin C 63.4%

Calcium 65.4% Iron 15%

*Based on a 2000 Calorie diet

Directions

Add enough water to reserved pineapple syrup to make 1 cup liquid.
Heat to boiling.
Mix gelatin and a few grains 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.
Mix in pineapple and coconut.
Turn into a 5-cup mold.
Cover; chill until firm, about 2 hours.
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