Pina Colada Molded Salad – a delicious recipe with pineapple, unflavored gelatin, cold water, cream of coconut, sour cream, lemon-lime soda. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
2
Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.
3
Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm.
4
To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired.
384
kcal
Calories
33
g
Fat
22
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 can (20 ounces) unsweetened crushed pineapple, 2 envelopes unflavored gelatin, 1/2 cup cold water, 1 cup cream of coconut, and more.
Yes, Pina Colada Molded Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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