| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Unflavored gelatin |
| 1/4 |
c |
Water |
| 1 |
c |
Milk |
| 1 |
c |
Sugar |
| 1 |
pn |
Salt |
| 2 |
c |
Fresh grated coconut |
| 1 |
ts |
Vanilla |
| 1 |
pt |
Whipping cream; whipped |
| 1 |
c |
Brown sugar |
| 1 |
tb |
Flour |
| 1 |
tb |
(heaping) butter |
| 2/3 |
pt |
Heavy cream |
INSTRUCTIONS
CARAMEL SAUCE
Slowly heat milk & sugar. Dissolve gelatin in water. Add gelatin mixture to
milk mixture. Add salt. Cool. When mixture begins to thicken, beat with
rotary beater or electric mixer. Add coconut & vanilla. Continue beating
until well mixed. Fold in whipped cream. Pour into greased ring mold.
Chill. When ready to serve, turn out onto serving dish. Serve with hot
caramel sauce. Caramel Sauce: Bring all ingredients to boil & serve hot
over coconut ring.
NANCY B. HOWE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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