Creamy Coconut Mold Recipes

CREAMY COCONUT MOLD

Steps:

• Very lightly oil a1 1/2 quart jello mold.
• Put the water in a small saucepan and sprinkle gelatin over the water to soften.
• Stir over low heat until it dissolves; set aside.
• Combine cottage cheese, sweetened condensed milk, cream cheese, coconut, nuts and extract and mix well.
• Stir in gelatin.
• Refrigerate until slightly thickened.
• Stir and pour mixture into mold.
• Refrigerate 3 hours or until firm.
• Gently run a knife around edges of mold to release.
• Serve with fruit.

CREAMY COCONUT POPSICLES

Steps:

• Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
• To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.

OLD FASHIONED COCONUT CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.

CREAMY COCONUT POPSICLES

Steps:

• Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender; blend until smooth.
• Stir in the shredded coconut.
• Divide the mixture among the molds, and freeze until solid, about 6 hours. To use cups, freeze until pops begin to set (about 2 hours) then insert sticks and freeze until solid.

CREAMY COCONUT POLENTA

Steps:

• Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
• Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
• Remove from heat and stir in cream cheese and margarine until fully incorporated.
• Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
• Garnish with parsley, chives or other chopped herbs.

AMBROSIA MOLD

Steps:

• Drain pineapple, reserving juice. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough cold water to reserved juice to measure 1 cup. Stir into gelatin. Refrigerate 1-1/4 hours or until slightly thickened.
• Add COOL WHIP; whisk until blended. Refrigerate 10 min. or until mixture is thick enough to mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.
• Refrigerate 3 hours or until firm. Unmold.