Salad and Salad Dressing Recipes

Creamy Coconut Mold

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  • 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


  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.

Yield: 12 servings

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