"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pina Colada Mold Recipe

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This recipe for Pina Colada Mold, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leoda Zens
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 envelopes unflavored gelatin
1/2 cup water
1 cup sour cream
1 (20 oz.) can unsweetened crushed pineapple, drained and juice reserved
1 (6 oz.) can (3/4 cup) unsweetened pineapple juice
1 (8 1/2 oz.) can cream of coconut
3/4 cup flaked coconut

Directions:
Directions:
Have a 6 cup mold ready.
Sprinkle gelatin over water in a 2 quart saucepan. Let stand for 1 minute. Stir over low heat about 3 minutes or until gelatin is completely dissolved. Remove from heat. Add reserved juice from crushed pineapple, the additional pineapple juice, sour cream and cream of coconut. Stir with wire whisk to blend well. Refrigerate about 1 hour, stirring 3 or 4 times, until mixture thickens to consistency of unbeaten egg whites. Fold in coconut and crushed pineapple. Pour into mold. Refrigerate at least 3 hours or until firm. Unmold and serve.
I sometime garnish with pineapple chunks in the center of mold.

Personal Notes:
Personal Notes:
We have this with ham or lamb, usually for Easter.

 

 

 

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