Coconut Cream Delight

Candi Sawatzky
Doris Cornelsen

Coconut Cream Delight

2 T. gelatin
1/3 c. cold water
1 c. sugar
1 c. hot milk
1 pt. whipping cream
2 c. freshly grated coconut

Dissolve gelatin and water Dissolve sugar and hot milk. Mix together and let it set. Whip with beater till fluffy and add whipped and freshly grated coconut.  Place in refrigerator until set. *Note: An easy way to crack fresh coconut is to place it in a 120-250 degree oven for 20 minutes. (Be sure to drain liquid from coconut first). Then you can crack it with a hammer.

Sauce:
1 c. sugar
1/2 c. butter
1 egg, beaten

Melt sugar and butter with a tiny bit of hot water and pour over beaten egg very slowly. Mix well.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

www.adriansonline.com
www.facebook.com/adriansboutique
Visit our blog: adriansboutique.com
This recipe is featured in Adrian’s “Between Friends” Cookbook

 

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