- Recipes Home
- Interest Groups
Molded Pineapple Coconut Cream Recipe
|Canned crushed pineapple||9 Ounce, drained, reserve syrup (1 Can)|
|Lime flavored gelatin||3 Ounce|
|Grated lime peel||2 Teaspoon|
|Lime juice||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1 Pint|
|Flaked coconut||3⁄4 Cup (12 tbs)|
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
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.