Recipe for cooking creamy coconut mold

Super Salad Recipes :: Fruit Salads

Creamy Coconut Mold

1 1/2 C. cold water
2 envelopes unflavored gelatin
1 (24 oz.) carton (3 C.) cottage cheese
1 (14 oz.) can sweetened condensed milk
3 oz. softened cream cheese, cut into sm. pieces
1 C. coconut
1 C. chopped nuts
1/2 tsp. almond extract or flavoring
3 C. fresh fruit, cut into bite-size pieces

Lightly oil a 1 1/2-qt. mold.

In sm. saucepan, sprinkle gelatin over water to soften; stir over low heat until gelatin dissolves. Set aside.

In lrg. bowl, Mix together cottage cheese, sweetened condensed milk, cream cheese, coconut, nuts and extract or flavoring; mix well. Stir in gelatin. Refrigerate until slightly thickened, about 10 min. Stir; pour mixture into mold. Refrigerate 3 hr. or until firm.

To release from mold, gently run knife around edges; turn onto servings plate.

Serve with fruit. Garnish as desired.

Yield: 12 servings