Mother's Day Recipes

Pina Colada Molded Salad

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  • 1 (20 ounce) can unsweetened crushed pineapple
  • 2 envelopes unflavored gelatine
  • 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 shredded coconut (optional)


  1. Drain pineapple; reserve juice; set the pineapple aside.
  2. In saucepan, sprinkle gelatine over cold water; let stand for 1 minute. Cook and stir over low heat until gelatine is completely dissolved, about 2 minutes. Remove from heat; stir in cream of coconut, sour cream, lemon-lime soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.
  3. Fold in flaked coconut, nuts and reserved pineapple. Pour into a 6 cup ring mold coated with nonstick spray. Cover and refrigerate for 3 hours or until firm.
  4. To serve, unmold onto a platter. Fill the center with pineapple chunks and coconut if desired.


Source: Country Woman magazine, May/June 2006

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