Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pina Colada Molded Salad
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- #107271
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 can (20 ounce size) 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 flaked 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 nonstick 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.
added by
will1255
nutrition data
321 calories, 19 grams fat, 36 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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