Coconut Cream With Caramel Sauce

1. 1

   Combine gelatin and cold milk; set aside to soften.

2. 2

   Combine scalded milk and sugar in a large mixing bowl; stir until sugar dissolves. Add gelatin mixture to hot mixture, stirring until gelatin dissolves. Add salt. Cool to consistency of unbeaten egg whites. Stir in coconut and vanilla.

3. 3

   Beat whipping cream until soft peaks form. Fold whipped cream into cooled gelatin mixture. Pour into a lightly oiled 9- cup mold, and chill overnight.

4. 4

   Unmold onto a serving platter. Spoon into serving bowls, and serve with hot Caramel Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.