Pina Colada Molded Salad
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
An original recipe, my molded gelatin gets a tropical twist from coconut, pineapple and macadamia nuts. It’s a wonderful anytime treat. Now that I’m retired from teaching, I have more time for kitchen experiments.
Carol Gillespie Chambersburg, Pennsylvania
Pina Colada Molded Salad Recipe
Pina Colada Molded Salad
1 can (20 oz.) unsweetened crushed pineapple
2 envelopes unflavored gelatin
½ cup cold water
1 cup Coco Loped Cream of Coconut
1 cup (8 oz.) sour cream
¾ cup lemon-lime soda
¾ cup flaked coconut
½ cup chopped macadamia nuts
Pineapple chunks and freshly shredded coconut, optional
Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.
Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm.
To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired. 8 servings
(Recipe for Pina Colada Molded Salad was on www.tasteofhome.com, 2014)
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