Creamy Coconut Mold

Yield: 12 servings

Ingredients

• 1 1/2 cups cold water
• 2 envelopes unflavored gelatine
• 1 (24 ounce) carton (3 cups) cottage cheese
• 1 (14 ounce) can sweetened condensed milk
• 3 ounces cream cheese, softened, cut into small pieces
• 1 cup coconut
• 1 cup chopped nuts
• 1/2 teaspoon almond extract
• 3 cups fresh fruit, cut into bite-size pieces

Instructions

1. Lightly oil a 1 1/2 quart mold.
2. In small saucepan, sprinkle gelatine over water to soften; stir over low heat until gelatine dissolves. Set aside.
3. In large bowl, combine cottage cheese, sweetened condensed milk, cream cheese, coconut, nuts and extract; mix well. Stir in gelatine. Refrigerate until slightly thickened, about 10 minutes. Stir; pour mixture into mold. Refrigerate 3 hours or until firm.
4. To release from mold, gently run knife around edges; turn onto serving plate.
5. Serve with fruit. Garnish as desired.