Pina Colada Molded Salad

ByElina

Ingredients

  • 1 can (20 ounces) unsweetened crushed pineapple
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 cup cream of coconut
  • 1 cup sour cream
  • 3/4 cup lemon-lime soda
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts
  • Pineapple chunks and freshly shredded coconut, optional

Directions

  • 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.
Editor’s Note: This recipe was tested with Coco Lopez cream of coconut.
Nutrition Facts

1 slice: 331 calories, 20g fat (11g saturated fat), 20mg cholesterol, 82mg sodium, 37g carbohydrate (33g sugars, 2g fiber), 4g protein.

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